Raspberry Upside-Down Cake

Ingredients

• ¹/4 cup butter, melted
• ¹/4 cup sugar
• 1 ¹/2 cups raspberries
• 2 tablespoons sliced almonds
• 1 ¹/2 cups biscuit baking mix
• ¹/2 cup sugar
• ¹/2 cup milk
• 2 tablespoons oil
• ¹/2 teaspoon vanilla extract
• ¹/2 teaspoon almond extract
• 1 egg, beaten
• Garnish: additional raspberries and sliced almonds

Instructions

1. Preheat oven to 350 degrees F.
    
2. Drizzle butter in a 9" round cake pan; sprinkle 1/4 cup of sugar over top.
    
3. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish.
    
4. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. Bake for 35 to 40 minutes, until a toothpick tests clean.
    
5. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over.
    
6. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan. Cool 10 minutes before serving. Garnish as desired and serve warm.