2 pints fresh raspberries, washed
3 Tbsp. brown sugar
One half cup granulated sugar
One half tsp. baking soda
Pinch of salt
One and one half cup baking mix (we use Bisquick)
One quarter cup butter
1 egg
1 and one half tsp. vanilla
One half cup buttermilk

Butter a 9-inch cake pan and line with parchment paper. Butter and lightly flour parchment paper. Place raspberries along bottom of pan and sprinkle with brown sugar. Combine granulated sugar, baking soda, baking mix and salt and then cream together with the butter. Beat egg in a separate bowl and then add to the butter/sugar mixture. Add vanilla and buttermilk. Beat with a hand mixer for a couple of minutes until a smooth batter forms. Pour over raspberries and bake at 375 degrees for 25 - 30 minutes or until golden brown and toothpick comes out clean. Allow to cool and invert on a platter. Peel off parchment paper and serve with vanilla ice cream.

The Skinny: Use your favorite sugar and egg substitute.