EASY RASPBERRY UPSIDE-DOWN CAKE
This quick and easy recipe comes from bettycrocker.com. It is an excellent recipe to have in your "Company is coming last minute" recipe file. Served warm with ice cream, it is always a hit for breakfast OR dinner.
The original recipe called for 1 1/2 cups of fresh raspberries. Well, I don't know about you, but I seldom have fresh raspberries laying around my house, but I DO have frozen raspberries, so when I make this, I use a whole 12 ounce bag of frozen red raspberries in this recipe.
1/4 cup butter
1/4 cup sugar (I use 1/3 cup)
1 1/2 cups fresh raspberries (I use 12 ounce frozen raspberries)
2 tablespoons sliced almonds (I leave out)
1 1/2 cups original Bisquick mix
1/2 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla (I use 1 teaspoon)
1/2 teaspoon almond extract
1 egg
Preheat oven to 350°. Line the bottom of a 9" round cake pan with parchment paper and then spray the pan and parchment with cooking spray.
Mix 1/4 cup sugar (I use 1/3 cup sugar here) with 1/4 cup melted butter and pour over the parchment paper.
Next arrange the raspberries evenly over the butter-sugar mixture. Sprinkle with almonds if you are using them.
In medium mixing bowl, beat the Bisquick mix + 1/2 cup sugar + 1/2 cup milk + vegetable oil + extracts + egg, with an electric mixer on low for 30 seconds, scraping sides of bowl.
Beat on medium speed for 4 minutes, scraping sides of bowl. Pour over berries.
Bake 35-40 minutes or until a toothpick in center tests clean. Immediately place heatproof serving plate, upside down over baked cake; turn plate and pan over.
Important: leave pan over cake for several minutes so that the sweetened berry layer can drizzle over cake.
Remove pan and cool at least ten minutes before serving. Serve with whipped cream or ice cream. Store cake loosely covered.
NOTE: If you are using frozen raspberries, do NOT thaw them out, just put them in the microwave for about 15 seconds or so, so that they will be loose and workable, then proceed as if you were using fresh raspberries.
NOTE: I drizzle a light vanilla frosting glaze over the berries, but that is completely optional. I don't have a recipe for the glaze, I just mix a little melted butter, a little powdered sugar, a little vanilla and a little milk, then whisk it together and drizzle over top.
The original recipe called for 1 1/2 cups of fresh raspberries. Well, I don't know about you, but I seldom have fresh raspberries laying around my house, but I DO have frozen raspberries, so when I make this, I use a whole 12 ounce bag of frozen red raspberries in this recipe.
1/4 cup butter
1/4 cup sugar (I use 1/3 cup)
1 1/2 cups fresh raspberries (I use 12 ounce frozen raspberries)
2 tablespoons sliced almonds (I leave out)
1 1/2 cups original Bisquick mix
1/2 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla (I use 1 teaspoon)
1/2 teaspoon almond extract
1 egg
Preheat oven to 350°. Line the bottom of a 9" round cake pan with parchment paper and then spray the pan and parchment with cooking spray.
Mix 1/4 cup sugar (I use 1/3 cup sugar here) with 1/4 cup melted butter and pour over the parchment paper.
Next arrange the raspberries evenly over the butter-sugar mixture. Sprinkle with almonds if you are using them.
In medium mixing bowl, beat the Bisquick mix + 1/2 cup sugar + 1/2 cup milk + vegetable oil + extracts + egg, with an electric mixer on low for 30 seconds, scraping sides of bowl.
Beat on medium speed for 4 minutes, scraping sides of bowl. Pour over berries.
Bake 35-40 minutes or until a toothpick in center tests clean. Immediately place heatproof serving plate, upside down over baked cake; turn plate and pan over.
Important: leave pan over cake for several minutes so that the sweetened berry layer can drizzle over cake.
Remove pan and cool at least ten minutes before serving. Serve with whipped cream or ice cream. Store cake loosely covered.
NOTE: If you are using frozen raspberries, do NOT thaw them out, just put them in the microwave for about 15 seconds or so, so that they will be loose and workable, then proceed as if you were using fresh raspberries.
NOTE: I drizzle a light vanilla frosting glaze over the berries, but that is completely optional. I don't have a recipe for the glaze, I just mix a little melted butter, a little powdered sugar, a little vanilla and a little milk, then whisk it together and drizzle over top.
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