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
1/2 Cup of sugar
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.
Magnificent!
Warning, this photo has been known to make some readers lick the screen or so I am told 😉
Want a piece?
Enjoy!
Raspberry Upside Down Cake
Ingredients
- 1/4 Cup Butter - Melted
- 1/4 Cup Sugar
- 1 1/2 Cup Raspberries
- 2 T Sliced Almonds
- 1 1/2 Cups Bisquick
- 1/2 Cup Sugar
- 1/2 Cup Milk
- 2 T Oil
- 1/2 t Vanilla Extract
- 1/2 t Almond Extract
- 1 Egg Beaten
- Garnish: Raspberries Almonds
Instructions
- Drizzle butter in 9 inch cake pan and sprinkle sugar on top.
- Place berries in mixture open side up.
- Sprinkle almonds on top.
- Mix remaining ingredients (except garnish) and beat for 4 minutes.
- Pour batter over top of almonds.
- Bake at 350 for 35-40 minutes, until it passes the toothpick test.
- Place serving plate over the top and flip, leaving the pan in place for 1 minute.
- Remove pan and let stand 10 minutes.
- Garnish with raspberries and almonds.
Linked to:
Links featured on GOODEness Gracious are often affiliate links. GG often receives products for free to review. GG opinions are however very much Cris’ own. Just try to get her to say something she doesn’t believe in… dare ya 😉 If you have any questions about the products or recommendations found on this blog, just pop us an email 🙂
Stephanie says
That looks so good. I love your cake plate.
April says
This sounds delish! We have wild raspberry bushes in the woods behind our house. As soon as my hubby picks some, I am making this cake.
kntrydancegal says
Your Raspberry Upside Down Cake looks splendid – I am certain it tastes scrumptious!! You portray clear and beautiful photos for each step along the way. In addition, I soooo ENJOY your delightful sense of humor! Thanx for sharing your "Goodeness" with us!
Applesmimi says
Oops you forgot to show the 1/2 cup sugar added after the 1 1/2 cups bisquick. I saw it in the very last frame after enjoy! I think it will be a little healthier this way but I don’t know if it will be as yummy.
Anonymous says
GOODe catch! I fixed it. Thanks for letting me know!