Raspberry upside-down cake

Yield: 9 Servings

Measure Ingredient
½ \N Stick margarine or butter
¼ cup Sugar
1½ cup Raspberries
2 tablespoons Sliced almonds
1½ cup Bisquick original baking mix
½ cup Sugar
½ cup Milk or water
2 tablespoons Vegetable oil
½ teaspoon Vanilla
½ teaspoon Almond extract
1 \N Egg
\N \N Sweetened whipped cream or ice cream; if desired

HEAT oven to 350 degrees. Heat margarine in round pan, 9x1-½ inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle ¼ cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.

BEAT remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.

BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. 9 servings.

Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1 large pear, thinly sliced, for the raspberries. Substitute chopped pecans for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add ½ teaspoon ground mace or cinnamon with the vanilla.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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