Raspberry Upside-Down Cake

Photo: flickr user jessicafm

Ingredients

1/4 cup butter

1/4 cup sugar

1 cup raspberries

2 tablespoons sliced almonds

1 1/2 cups Bisquick baking mix

1/2 cup sugar

1 egg

1/2 cup milk

2 tablespoons vegetable oil

1/2 teaspoon vanilla

1/2 teaspoon almond extract

Sweetened whipped cream or ice cream

Preparation

Heat oven to 350 degrees. Heat butter in a round, 9x1 1/2 inch pan in oven until butter is melted. Remove pan from oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with nuts.

Beat remaining ingredients in medium size bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.