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Raspberry Upside-Down Cake

 28 Ratings
6 Comments
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 9
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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!

Ingredients

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
115
% Daily Value
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
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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