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Fruit-Topped Almond Cake

All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!

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( 47 Ratings)

47 Ratings

5 Stars 30%

4 Stars 47%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 12 )

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Prep Time 15 min
Total Time 1 hr 30 min
Servings 8

Ingredients

Cake

1/2: box Betty Crocker® SuperMoist® yellow cake mix (about 1 2/3 cups)

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

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Directions

1 Heat oven to 350°F (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 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 8- or 9-inch rounds.
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.

EXPERT TIPS

Expert Tips

Grind the slivered almonds in a small food processor, or very finely chop them with a knife.

You can use up the remaining cake mix by making a second cake; wrap airtight and store in the freezer.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 220mg; 220%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 4g 4% Sugars 31g 31% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 4/30/2012 5:21:06 AM REPORT ABUSE xanlu said:

Rating:

why did you have to decrease volume of cake mix? It was used to be 18.25 oz. now only 15.25 oz. Shortern me out 2 cupcakes. why why why

This reply was: Helpful Inspiring

Posted 6/11/2011 12:22:43 PM REPORT ABUSE DianeTZ said:

Rating:

My husband proclaimed this cake to be a winner! I agreed with him and so did our guest and my Mother-in-law. One of the best dessert recipes I have.

This reply was: Helpful Inspiring

Posted 6/5/2011 11:36:19 AM REPORT ABUSE mariannette said:

Rating:

I gently scooped out the center of the cake, approx the circumference of the 'dome' I removed, to a depth of 3/4/-1 inch and filled it with the berry mixture. Cupcakes were made with the rest of the batter, served with fresh fruit/whipped cream.

This reply was: Helpful Inspiring