Raspberry Upside-Down Cake

Recipe Index:  Desserts > Cakes

Ingredients
2 cups fresh raspberries
2/3 cup butter, softened
2/3 cup sugar
3 eggs
2 cups flour
1 Tbsp. lemon juice
1 tsp. vanilla extract
2 tsp. baking powder
pinch of salt
2/3 cup milk
Powdered sugar

Directions
Coat a 9-inch square baking pan with non-stick cooking spray. Spread half the raspberries along the bottom of the baking pan. Combine butter, sugar, eggs, flour, lemon juice, vanilla, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan. Bake for 45 minutes at 350. Allow to cool and invert cake onto a platter. Sprinkle with powdered sugar. Slice and serve.

Notes
The Skinny: Use your favorite sugar and egg substitute and low fat milk