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Fruit-Topped Almond Cake

Fruit-Topped Almond Cake
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8
All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!
Updated July 14, 2011

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

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

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
220mg
9%
Potassium
170mg
5%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
15%
Sugars
31g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
8%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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