Fruit-Topped Almond Cake
Prep Time :
15 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 8
All that’s needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!
Ingredients
Cake
- 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
Topping
- 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
Preparation
- 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.
- 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.
- Bake and cool as directed on box for 20- or 23-cm rounds.
- 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.
- 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.
