Raspberry Upside-Down Cake
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!
Serves9
Cooking Time40 min
Ingredients
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 1/2 cup raspberries
- 2 tablespoon sliced almonds
- 1 1/2 cup biscuit baking mix
- 1/2 cup sugar
- 1/2 cup milk
- 2 tablespoon oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg, beaten
- Garnish: additional raspberries and sliced almonds
Instructions
- Preheat oven to 350 degrees F.
- Drizzle butter in a 9" round cake pan; sprinkle 1/4 cup of sugar over top.
- Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish.
- 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.
- Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over.
- 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.