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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.
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 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.
Warning, this photo has been known to make some readers lick the screen or so I am told
Want a piece?