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Raspberry Upside-Down Cake

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Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!

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(27 Ratings)

27 Ratings

5 spoons 56%

4 spoons 19%

3 spoons 22%

2 spoons

1 spoons

Member Reviews (6)

8ade5f3d-6c02-4188-bed8-36ebd4206097

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PREP TIME
20 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
9

1/4: cup butter or margarine

1/4: cup sugar

1 1/2: cups fresh raspberries

2: tablespoons sliced almonds

1 1/2: cups Original Bisquick® mix

1/2: cup sugar

1/2: cup milk or water

2: tablespoons vegetable oil

1/2: teaspoon vanilla

1/2: teaspoon almond extract

1: egg

: Sweetened whipped cream or ice cream, if desired

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1 Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
2 In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

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Expert Tips

To measure Bisquick mix, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

For a change, top the warm cake with vanilla yogurt or sour cream instead of whipped cream or ice cream.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 115 ),

Total Fat 13 g

(Saturated Fat 3 g,

Cholesterol 25 mg;
Sodium 360 mg;
Total Carbohydrate 32 g

(Dietary Fiber 2 g,

Protein 3 g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 4.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1 Fruit;
2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 3/30/2011 10:29:54 PM REPORT ABUSE GrannyJannie said:

Rating:

Loved it! I used honey roasted almonds (from the salad area) and extra almond flavoring. Then in the homemade whipped cream, I added almond flavoring instead of the ususal vanilla. Nice!

This reply was: Helpful Inspiring

Posted 7/6/2010 1:25:12 PM REPORT ABUSE thefoodchick said:

Rating:

I made this 3 years ago and get requests every year to make this perfect dessert again and again. One of our favorites. I don't spend too much time, just cover the bottom of the pan with raspberries or mixed berries and cover with the batter. Perfect every time

This reply was: Helpful Inspiring

Posted 8/2/2008 4:22:34 PM REPORT ABUSE Granny D said:

Rating:

I made this with the first pick of our small raspberry patch this summer and have had requests to make it every couple of days since. At this rate I won't have many berries left to freeze.

This reply was: Helpful Inspiring