Raspberry Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cake | 9 | Servings | |
INGREDIENTS
| 1/2 | Stick margarine or butter | |
| 1/4 | c | Sugar |
| 1 1/2 | c | Raspberries |
| 2 | T | Sliced almonds |
| 1 1/2 | c | Bisquick original baking mix |
| 1/2 | c | Sugar |
| 1/2 | c | Milk or water |
| 2 | T | Vegetable oil |
| 1/2 | t | Vanilla |
| 1/2 | t | Almond extract |
| 1 | Egg | |
| Sweetened whipped cream or | ||
| ice cream if desired |
INSTRUCTIONS
HEAT oven to 350 degrees. Heat margarine in round pan, 9x1-1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 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 1/2 teaspoon ground mace or cinnamon with the vanilla. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 40.8mg
Sodium: 84.2mg
Potassium: 169.5mg
Carbohydrates: 30.4g
Fiber: 1.8g
Sugar: 27g
Protein: 3.2g