Raspberry Upside-Down Cake

Name: Raspberry Upside-Down Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 2 Tbsps sliced almonds; 9 servings Garnish: additional raspberries and sliced almonds; 355 milliliters biscuit baking mix; 59 milliliters butter, melted; 1 egg, beaten; 118 milliliters milk; 2 Tbsps oil; 355 milliliters raspberries; 59 milliliters sugar; 118 milliliters sugar; 1 teaspoons vanilla extract

Raspberry Upside-Down Cake might be just the dessert you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 435 calories, 10g of protein, and 28g of fat each. A mixture of biscuit baking mix, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds.

Ingredients you will need

Raspberries

Almonds

Butter

Sugar

Equipment you will use

Cake Form

In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes.

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake at 350 degrees for 35 to 40 minutes, until a toothpick tests clean. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan.

Ingredients you will need

Sugar

Equipment you will use

Toothpicks