The first time I made Mary Berry Apricot Cake, I felt like I was baking with my mom again. We never followed exact recipes growing up, but apricots—especially canned—were always around. She loved adding them to quick desserts that felt homemade, even when time was tight.
This cake brought that feeling back. The soft sponge, golden caramel, and glossy fruit reminded me of those warm evenings. Simple, sweet, no-fuss.
If my mom had a signature cake, this would’ve been it.
Table of Contents
Table of Contents
Mary Berry Apricot Cake Recipe Step-by-Step
This Mary Berry Apricot Cake is a classic upside-down sponge with a caramel twist. It uses pantry staples, takes under 20 minutes to prep, and looks as beautiful as it tastes. Perfect for brunches, tea time, or family desserts.
Ingredients Mary Berry Apricot Cake(Serves 8):
- 1 can (400g) halved apricots in juice, drained
- 100g light brown sugar
- 150g unsalted butter (softened)
- 150g self-raising flour
- 1 tsp baking powder
- 150g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- Optional: 1 tbsp apricot jam, warmed (for glazing)
Instructions Mary Berry Apricot Cake:
- Preheat your oven to 180°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
- Caramel base: Sprinkle the brown sugar evenly into the base of the tin. Arrange the drained apricot halves, cut side down, on top of the sugar.
- Cake batter: In a large bowl, beat the butter, caster sugar, eggs, flour, baking powder, and vanilla extract together until smooth.
- Assemble: Gently spoon the batter over the apricots, smoothing it out without shifting the fruit.
- Bake: Place in the oven for 35–40 minutes, or until golden and springy to the touch. A skewer inserted should come out clean.
- Cool & invert: Let the cake sit for 5 minutes, then turn it out carefully onto a plate. Glaze the top with warmed apricot jam for extra shine, if desired.
Like our 2-ingredient brownies, this bake is simple but deeply rewarding. It’s best served warm with cream, ice cream, or yogurt.
Apricots, Caramel & Cake—What You Should Know
Are canned or fresh apricots better for baking?
Mary Berry’s version of this cake uses canned apricots—and for good reason. They’re consistently soft, sweet, and hold their shape during baking. If you use fresh apricots, make sure they’re very ripe and consider poaching them briefly first.
This Mary Berry Apricot Cake benefits from the syrupy richness of canned fruit, which melds beautifully with the caramel layer underneath.
Why orange liqueur makes this cake special
While it’s optional, adding a splash of orange liqueur (like Grand Marnier) to the batter or glaze can elevate the flavor. It balances the sweetness and adds a warm citrus note that complements the apricots perfectly.
Just like we did with our healthy sugar-free chocolate dessert, a little twist in flavor makes a big difference.
If alcohol isn’t your thing, a bit of orange zest will give you the same bright finish.
Tips to Serve, Store, and Make Ahead
How to serve Mary Berry Apricot Cake warm or cold
This cake is at its absolute best slightly warm, when the caramel layer is soft and the sponge is tender. You can serve it as is or pair it with:
- A scoop of vanilla ice cream
- A dollop of thick Greek yogurt
- Lightly whipped cream
For a bit of flair, add a drizzle of apricot syrup or warmed jam over the top—just like we do for our lazy cat cake for that glossy finish.
Freezing and prepping this showstopper ahead of time
Yes, you can absolutely make this Mary Berry Apricot Cake ahead:
- To store: Keep leftovers in an airtight container for up to 3 days at room temperature.
- To freeze: Once cooled, wrap slices individually and freeze for up to 1 month. Defrost at room temperature and warm slightly before serving.
- To prep ahead: Bake a day early and reheat briefly in the oven before guests arrive.
It’s a low-maintenance dessert that delivers on flavor and beauty—even if you’re serving it from the freezer on a Tuesday night.Mary Berry Apricot Cake.
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FAQs Mary Berry Apricot Cake
Can I use fresh apricots instead of canned ones in Mary Berry’s apricot cake?
Yes, but make sure they’re very ripe and slightly poached or softened first. Canned apricots offer consistent sweetness and moisture, which helps the upside-down effect shine.
What size cake tin is best for Mary Berry’s apricot cake?
A standard 20cm (8-inch) round tin works best. It ensures even baking and a nice fruit-to-sponge ratio.
How do I keep the apricots from sinking into the batter?
Arrange the apricots flat and cut-side down on top of the sugar base. Pour the batter gently over them to avoid shifting or sinking.
Can I substitute the apricot jam glaze?
Yes. You can skip it or replace it with warmed honey or a citrus glaze. But the jam gives that glossy, bakery-style finish Mary Berry’s known for.
Conclusion Mary Berry Apricot Cake
This Mary Berry Apricot Cake is everything we love about classic baking—simple, reliable, and beautifully nostalgic. It delivers tender sponge, sweet caramel edges, and fruit that glistens on top. And best of all? It’s easy enough for a weekday but elegant enough for guests.
From your first flip to your last slice, it’s the kind of bake that brings people to the table. Whether you follow it exactly or add your own little twist, this is one cake that always gets remembered.
This Mary Berry Apricot Cake instantly reminded me of home. My mom loved baking with canned apricots—simple, sweet, and always comforting. So when I first flipped this caramel-glazed, upside-down sponge out of the tin and saw those golden apricots glisten, I knew it was a keeper. It’s soft, buttery, and barely takes 20 minutes to prep. Whether you serve it with whipped cream or yogurt, warm or chilled, this cake delivers all the charm of a homemade dessert with none of the stress. It’s my go-to when I want something nostalgic, beautiful, and unbelievably easy to pull off.
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Mary Berry Apricot Cake – Easy Upside Down Classic
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Mary Berry Apricot Cake is soft, caramel-glazed, and packed with golden apricots. A beautiful, easy upside-down cake made in under an hour.
Ingredients
1 can (400g) halved apricots in juice, drained
100g light brown sugar
150g unsalted butter, softened
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 large eggs
1 tsp vanilla extract
Optional: 1 tbsp warmed apricot jam for glaze
Instructions
1. Preheat oven to 180°C (350°F). Grease and line the base of a 20cm round cake tin.
2. Sprinkle brown sugar in base and layer apricots, cut-side down.
3. Beat together butter, sugar, eggs, flour, baking powder, and vanilla.
4. Spoon batter over apricots and smooth the top.
5. Bake for 35–40 minutes until golden and springy.
6. Cool for 5 minutes, invert onto plate, and brush with jam if using.
Notes
Best served warm with yogurt or cream.
Store covered at room temperature up to 3 days.
Can be frozen in slices and thawed individually.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Mary Berry apricot cake, upside down apricot cake, apricot dessert
