| 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 |
tb |
Sliced almonds |
| 1 1/2 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Milk or water |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
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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