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Fruit-Topped Almond Cake

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By Betty Crocker Kitchens
Updated Jul 14, 2011
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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
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake and cool as directed on box for 8- or 9-inch rounds.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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