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Raspberry Upside-Down Cake

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Raspberry Upside-Down Cake
This image courtesy of Gooseberry Patch: 101 Hearty Recipes

This Raspberry Upside-Down Cake makes easy cake recipes look even better with how simple this is. Simple dessert recipes like this are perfect take-alongs to potlucks and holiday parties. This one's good all year round!

Serves: 9

Cooking Time: 40 min

Ingredients
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 1/2 cup raspberries
  • 2 tablespoons sliced almonds
  • 1 1/2 cup biscuit baking mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg, beaten
  • Garnish: additional raspberries and sliced almonds
Instructions
  1. Preheat oven to 350 degrees F.
     
  2. Drizzle butter in a 9" round cake pan; sprinkle 1/4 cup of sugar over top.
     
  3. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish.
     
  4. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. Bake for 35 to 40 minutes, until a toothpick tests clean.
     
  5. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over.
     
  6. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan. Cool 10 minutes before serving. Garnish as desired and serve warm.

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