Fruit-Topped Almond Cake

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

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour 50 minutes

8 servings



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Nutrition Info

  • 1 Serving
  • 320
  • 12g
    (Saturated Fat 2g, Trans Fat 1/2g)
  • 55mg
  • 200mg
  • 49g
    (Dietary Fiber 4g, Sugars 29g)
  • 4g
  • Percent Daily Value*
  • 0%
  • 10%
  • 8%
  • 8%
  • Exchanges
  • 2 1/2
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    To order the filigree trim on the cake plate (p.30), visit www.fancyflours.com and search for cake stand wrappers.

  • Kitchen Tips

    Grind the slivered almonds in a small food processor, or very finely chop them with a knife.

  • Kitchen Tips

    You can use up the remaining cake mix by making a second cake; wrap airtight and store in the freezer.

Ingredients

  • Cake
  • 1 3/4  cups yellow cake mix with pudding (from 18.25-oz box)
  • 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. 1Heat oven to 350°F (or 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. 2In large bowl, beat cake mix, water, ground almonds, oil, almond extract and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. 3Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  4. 4Place 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. 5Gently 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.

Categories: Cakes

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