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Raspberry Upside-Down Cake

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By Betty Crocker Kitchens
Updated Sep 17, 2008
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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!

Raspberry Upside-Down Cake

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 9
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

250 Calories
13 g Total Fat
3 g Protein
32 g Total Carbohydrate

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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