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Fruit-Topped Almond Cake
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Elevate almond cake with vibrant berry topping. Delicious!
Ingredients:
  • 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
  • 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:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Generously coat an 8- or 9-inch round cake pan with baking spray containing flour.
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed until moistened, then switch to medium speed for 2 minutes, remembering to scrape the bowl occasionally. Transfer the batter to the pan.
  • Follow the baking and cooling instructions on the box for 8- or 9-inch rounds.
  • Place the berries in a medium bowl. In a 1-quart saucepan, bring the preserves and apple juice to a boil, stirring often. Pour the hot mixture over the berries and toss until coated. Allow it to stand for 5 minutes.
  • Trim the top of the cake with a serrated knife to make it level. Place the cake on a serving plate with the sliced side down. Top with berries and drizzle with remaining syrup. Sprinkle with sliced almonds. Store any leftover cake covered in the refrigerator.

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