Fruit-Topped Almond Cake

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

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

Directions

  1. 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. 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. 3 Bake and cool as directed on box for 8- or 9-inch rounds.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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