Raspberry Upside-Down Cake

 

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

• 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.