Yield: 9 Servings
|½||Stick margarine or butter|
|2 tablespoons||Sliced almonds|
|1½ cup||Bisquick original baking mix|
|½ cup||Milk or water|
|2 tablespoons||Vegetable oil|
|½ teaspoon||Almond extract|
|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, .