Enjoy this recipe from 101 Hearty Recipes Cookbook.
Submitted by: Marian Buckley from Fontana, CA
1/4 c. butter, melted
1/4 c. sugar
1-1/2 c. raspberries
2 T. sliced almonds
1-1/2 c. biscuit baking mix
1/2 c. sugar
1/2 c. milk
2 T. oil
1/2 t. vanilla extract
1/2 t. almond extract
1 egg, beaten
Garnish: additional raspberries and sliced almonds
Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over
sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. 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. Cool 10 minutes before serving. Garnish as desired and serve warm. Makes 9 servings.