Makes 9 servings
1/4 cup margarine or butter
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
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
1/2 teaspoon almond extract
Sweetened 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.
High Altitude (3500-6500 ft): Not recommended for use.