Fruit-Topped Almond 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

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 (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.