“I really want cake… A decedent cake. If I’m going to eat cake, I want the calories to mean something, with something really awesome. Something really good. Hey, Siri? What are some really good cakes?”
This was real life the other night. My husband really wanted a cake, something GOOD to satisfy his sweet tooth. My oldest son chimed in, “Ohhhhh! CAAAAKE!! Yeah!!!” Of course he did…
So before I knew it, Michael found a recipe for something surprisingly non-outrageous or un-decadent. He stumbled on a recipe for raspberry upside down cake, and after looking it over myself, I was finding myself suddenly desiring the same thing. I wanted that cake. I needed that cake. Oh baby, oh baby!
I headed to the store to grab the few ingredients we didn’t already have in our pantry, and hurried home to get dinner underway so I could put my full attention on the cake.
Major asked if he could help with the cake-making and of course I said yes! I always have so much fun with him helping me make something sweet in the kitchen. And he always loves it. So we got to measuring, pouring, mixing, melting and baking.
For the full recipe, scroll to the bottom, otherwise, keep on reading!
So after the 40 minutes had passed, our house smelled SENSATIONAL, and it was time to check to see if it was done.
Major had the honors of sticking the toothpick into the center of the cake, and lo and behold, it came out clean as can be. It was done!
I immediately turned the pan upside down on a tray (if you have a heat-proof serving tray that’s pretty, use that instead) and let it cool like that for 15 minutes, before it was time to lift the pan off the cake, and reveal the masterpiece, or hopeful masterpiece.
And a masterpiece it was. Or at least we thought so! It smelled beautiful, and tasted AMAZING. Plus, it looked pretty beautiful to me.
Oh my gosh, it tasted so good… Like so good that I think I’m going to quit writing for a little while, go into the kitchen and sneak a piece. RIGHT NOW. Hang on… I’ll be right back!
I didn’t mention the best part. Not only is it delicious, pretty and smells awesome, but it’s EASY. And aside from raspberries, many of the ingredients are household staples. All you need? Bisquick Original mix, butter, sugar, milk, an egg, veggie oil, and vanilla, plus any fruit you’d like. Like I said, easy.
And can I say, that it might just be better on day 2 than it was fresh out of the oven??? I’m not sure how, but oh man, it was so delicious just now. When will you be making this?
- 1/4 cup margarine or butter
- 1/4 cup sugar
- 1 1/2 cups raspberries
- 1 1/2 cups Bisquick Original baking mix
- 1/2 cup sugar
- 1/2 cup milk or water
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1 egg
- Whipped topping, whipped cream or ice cream, if desired
- Heat oven to 350 F. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream.
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