Total:
50 min
Active:
15 min
Yield:
1 (9-inch) cake
Level:
None

Ingredients

Directions

Preheat oven to 375 degrees. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add the sugar and eggs and process 1 minute. Add the butter and salt and process 1 minute more.

Spread the mixture in the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack in pan. When cool, carefully unmold.

Melt raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat until melted. Strain and drizzle over fruit.

IDEAS YOU'LL LOVE

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking