Bisquick Raspberry Upside Down Cake Recipe
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 This recipe for Bisquick Raspberry Upside Down Cake is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: 1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Bisquick Original baking 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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Directions: |
Directions:Heat oven to 350 F. Heat margarine in round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream. |
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Number Of
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Number Of
Servings:9 |
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Notes: |
Personal
Notes: Raspberries add a fruity flavor to this wonderful cake recipe. Made with Bisquick, it is a little less sweet than regular cakes, but creates a moist and fluffy texture that you expect in your cake recipes. Incredibly easy to make, Bisquick Raspberry Upside Down Cake is great to enjoy after a filling dinner or in the morning with a cup of coffee or tea. Great with a side of ice cream or with a dollop of whipped cream, it is a cake that can't be resisted. This is esp. popular with folks who don't want super-sweet or don't care for cake in general. Enjoy!
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