Raspberry Almond Upside Down Cake

• Topping
• 1 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons Chambord or other raspberry flavored liqueur
• 1/2 cup coarsely chopped toasted almonds
• 2 1/2 cups fresh or frozen red raspberries
• Cake
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 1/2 cup chunky almond butter, stirred well
• 1 large egg
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 6 tablespoons milk
• Sweetened whipped cream

1. For topping:
2. Preheat oven to 325u0b0F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour Chambord over sugar mixture. Sprinkle nuts evenly over. Sprinkle raspberries evenly over nuts, covering the bottom.
3. For cake:
4. Stir flour, baking powder, and salt in medium bowl to blend. Beat sugar, butter, and almond butter in another medium bowl until creamy. Add egg and extracts; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over raspberries. Bake until tester inserted into center of cake comes out clean, about
5. 55 minutes.
6. Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream or ice cream.

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Taken from www.epicurious.com/recipes/member/views/raspberry-almond-upside-down-cake-1211267 (may not work)