Raspberry Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Try Raspberry Upside-Down Cake for a sweet and fruity dessert that satisfies. Fun to make and even more fun to eat! Ingredients:
1/4 cup butter, melted |
1/4 cup sugar |
1 1/2 cups raspberries |
2 tablespoons sliced almonds |
1 1/2 cups 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 |
Directions:
1. Drizzle butter in a 9 round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds.
2. In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan.
3. Bake at 350 degrees 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.
4. Cool 10 minutes before serving. Garnish as desired and serve warm.
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