Fruit Topped Almond Cake
Fruit-Topped Almond Cake
All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!
Prep Time: 15
Total Time: 1 hr 30 min
Servings: 8
½ Box Betty Crocker™ SuperMoist™ yellow cake mix (about 1 2/3 cups)
½ Cup water
½ Cup slivered almonds, finely ground
3 Tablespoons vegetable oil
½ Teaspoon almond extract
2 Eggs
3 Cups assorted fresh berries (such as raspberries, blueberries and blackberries)
¾ Cup apricot preserves
3 Tablespoons apple juice
3 Tablespoons sliced almonds, toasted, if desired
  • 1 Heat oven to 177°C (163°Cfor dark or nonstick pan). Generously spray bottom and side of 20- or 23-cmround cake pan with baking spray with flour.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake and cool as directed on box for 20- or 23-cm rounds.
  • 4 Place berries in medium bowl. In 0.95 ml saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
  • 5 Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.