Raspberry Upside-Down Cake

Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!

1/4 cup butter or margarine
1/4 cup granulated sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
Sweetened whipped cream or ice cream, if desired

Heat oven to 350 degrees F.

Heat butter in 9-inch round cake pan or an 8-inch square cake pan in oven until melted.

Sprinkle 1/4 cup sugar evenly over melted butter. 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 a wooden pick 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.

High Altitude (3500-6500 ft): Not recommended.

T.M. of General Mills, Inc.