Have you been looking for a recipe for Texas Sheet Cake or a Rhubarb Coffee Cake? Or, how about an easy-to-make cheesecake or even a wedding cake that starts with a cake mix? Maybe you need a new bar recipe like Gooey Caramel-Chocolate Bars or Lemon Cheesecake Bars?
If you answered “yes!” to any of the questions above, you will want to pick up the newest issue of the Betty Crocker recipe magazine at your supermarket with the Luscious Strawberry Cream Cake photo on the cover. Doesn’t it look sort of...... LUSCIOUS?!
For Easter, you might want to serve the Fruit-Topped Almond Cake.
Here is our Fairy Tale Princess Cake.
Aren't these Sunflower Cupcakes cute for a summer party?
So you can see how great the recipes in this issue are, I'm going to share the recipe for the Fruit-Topped Almond Cake with you.
Fruit-Topped Almond Cake
Prep Time: 15 Minutes
Start to Finish: 1 Hour 50 Minutes
Cake
1 3/4 cups Betty Crocker® SuperMoist® yellow cake mix (from 18.25-oz box)
1/2 cup water
1/2 cup slivered almonds, finely ground
3 tablespoons vegetable oil
1/2 teaspoon almond extract
2 eggs
Topping
3 cups assorted fresh berries (such as raspberries, blueberries and blackberries)
3/4 cup apricot preserves
3 tablespoons apple juice
3 tablespoons sliced almonds, toasted, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
2. In large bowl, beat cake mix, water, ground almonds, oil, almond extract and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4. Place berries in medium bowl. In 1-quart 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.
8 servings
High Altitude (3500-6500 ft): No change.