Fruit-Topped Almond Cake

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

Ingredients

Cake

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

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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