Raspberry Upside-Down Cake

Sorce	bealive
Caloric	:1 Serving: Calories 250 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 25 mg; Sodium 360 mg; Total Carbohydrate 32 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 6
Ingridients	Prep Time:20 min Start to Finish:1 hr 10 min Makes:9 servings 1/4 cup butter or margarine 1/4 cup sugar 1 1/2 cups fresh raspberries 2 tablespoons sliced almonds 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/2 cup milk or water 2 tablespoons vegetable oil 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg Sweetened whipped cream or ice cream, if desired
Instructions	1. Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds. 2. In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds. 3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered. High Altitude (3500-6500 ft): Not recommended.