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
Tips from the Betty Crocker Kitchens
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