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

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Grind the slivered almonds in a small food processor, or very finely chop them with a knife.
Kitchen Tips
You can use up the remaining cake mix by making a second cake; wrap airtight and store in the freezer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 220mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 4g,
    • Sugars 31g),
  • Protein 4g;
Percent Daily Value*:
    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.