Raspberry Upside-Down Cake

• 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

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

butter, sugar, raspberries, almonds, biscuit baking, sugar, milk, oil, vanilla, almond, egg, almonds

Taken from www.myrecipes.com/recipe/raspberry-upside-down-cake (may not work)