RASPBERRY UPSIDE-DOWN CAKE

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Raspberry Upside-Down Cake image

Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12

1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cups fresh raspberries
2 tablespoons sliced almonds
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired

Steps:

  • Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
  • In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg

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