All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!
Fruit-Topped Almond Cake
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 10
Ingredients
Cake
- 1/2 box Betty Crocker™ Super Moist™ 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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake and cool as directed on box for 8- or 9-inch rounds.
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Step4Place 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.
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Step5Gently 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.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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