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Steps
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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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
25 mg
Sodium
360 mg
Potassium
100 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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