Fruit-Topped Almond Cake

All that's needed to enhance a simple almond-flavored cake is an outstanding berry garnish. Beautiful!

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  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 10
  • servings 8
 

Ingredients

Cake

1 3/4
cups 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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