Raspberry Upside Down Cake

Are you ready for an amazing recipe that is super easy to make and will wow your guests with your Martha-ness?

This oh-so-yummy Raspberry Upside Down Cake recipe comes from the yet-to-be released  101 Hearty Recipes from Gooseberry Patch!

I received this book for free from my friends at the Patch and thanks to you, we made this delicious cake in no time flat!;)

You start our with a half a stick of butter... aren't these little half sticks adorable --not to mention handy?!?

Now melt it up and pour it into a  9-Inch Round Cake Pan.

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Add to that 1/4 cup of sugar

Now place 1 1/2 cups of raspberries open side up down into your mixture.

Now sprinkle on 2 T of sliced almonds... Mmmm... almonds. I heart almonds!

Meanwhile in a bowl near you, mix up 1 1/2 cups Bisquick

1/2 cup of milk

2 T of oil

1/2 cup of Sugar

1/2 t each of almond extract and vanilla extract along with one beaten egg.

Now mix 'er up with a mixer for about 4 minutes and pour batter over the berries

Bake at 350 for 35-40 minutes or until it passes the toothpick test.

Now place your cake plate over top of the pan

And flip... but leave the cake pan in place.

After about a minute... waiting for all that ooey gooey sugar to fall right into place, remove the pan and check out the magic

Now, garnish by sprinkling on a few fresh raspberries and sliced almonds.

Magnificent!

Warning, this photo has been known to make some readers lick the screen or so I am told ;)

Want a piece?

Enjoy!

Psst... don't forget to enter to win 101 Hearty Recipes BEFORE you can buy it! And, stay tuned for more yummy recipes coming this week!

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