Recipe - Raspberry Upside-Down Cake

One half Stick margarine or butter
One fourth cup Sugar
1 One half cup Raspberries
2 tablespoon Sliced almonds
1 One half cup Bisquick original baking mix
One half cup Sugar
One half cup Milk or water
2 tablespoon Vegetable oil
One half teaspoon Vanilla
One half teaspoon Almond extract
1 Egg
Sweetened whipped cream or
ice cream; if desired

HEAT oven to 350 degrees. Heat margarine in round pan, 9x1One half inches, or
square pan, 8x8x2 inches, in oven until melted. Sprinkle One fourth cup sugar
evenly over melted margarine. 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 toothpick inserted in center comes out
clean. Immediately invert pan 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. 9 servings.

Pear Upsidedown Cake: Substitute packed brown sugar for the sugar and 1
large pear, thinly cut or sliced up , for the raspberries. Substitute chopped pecans
for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add
One half teaspoon ground mace or cinnamon with the vanilla.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.