Is Mary Berry Apricot Cake really that easy and good? Yes. Especially when you’ve got a can of apricots and a memory to guide you.Mom would come home from long nursing shifts, kick off her shoes, and still reach for the flour. She didn’t need fancy ingredients.
Just fruit, sugar, and the kind of rhythm you only learn by cooking with someone you love. This apricot upside-down cake is one of those home baking for beginners moments that still carries the sweetness of her tired smile.
Vintage British Comfort, Slice After Slice
- It’s my go-to when I want something soft, sticky, and not too sweet just like Mom’s “after-shift” bakes.
- One can of fruit, a little vanilla, and this upside-down apricot cake recipe takes me straight back.
The Ingredients Mary Berry Apricot Cake
- 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)
Stuffani’s Kitchen Whisper
If you’ve got a can of apricots, you’ve got dessert. My mom always had one tucked in the back of the cupboard “just in case.” That’s the soul of these British baking recipes with fruit they’re pantry-proof, made from what’s already there.
Instructions Apricot Cake, Just Like Mama Made
Step 1: Prepare the base
Grease and line a 20cm round tin. Sprinkle brown sugar in the bottom, then nestle apricots cut-side down.
Stuffani’s Tip
This was always my job as a girl lining the fruit, trying not to sneak one. Mom called it “the quiet part” of the bake.
Step 2: Mix the batter
In one big bowl, mix butter, caster sugar, eggs, flour, baking powder, and vanilla. Beat until smooth and fluffy.
Stuffani’s Whisper
No need for separate bowls. This is home baking for beginners at its best simple and forgiving. Let the batter hug the apricots.
Step 3: Assemble & bake
Spoon batter over the apricots gently, smoothing without moving the fruit. Bake at 180°C (350°F) for 35–40 minutes until golden.
Stuffani’s Advice
If it springs back and smells like Sunday afternoon, it’s ready. My daughter now waits for this moment like I used to.
Step 4: Cool & flip
Let it rest 5 minutes, then invert onto a plate. Glaze with warm apricot jam for that signature sheen just like my Pineapple Heaven Cake does .
Variations and Tips for the Perfect Apricot Cake Texture & Shine
Variations of Mary Berry Apricot Cake You’ll Love
- Classic Upside-Down Style : The go-to version, with canned apricots and that golden caramel shine.
- Fresh Apricot Twist : Use poached ripe apricots. Light, soft, and perfect for summer fruit cake lovers.
- Almond Apricot Cake : Add almond extract and a bit of ground almond flour like my Southern Peach Pound Cake, but with a nutty lift.
- Apricot & Apple Version : Inspired by Mary’s American twist sweet meets tangy. A cozy bake for fans of Juicy Pineapple Heaven Cake.
- Mini Apricot Loaves or Muffins : Great for lunchboxes or gifting. Like I do with Peach Pie Cruffins, make it mini and magic.
Stuffani’s Whisper
Most of my favorite self-raising flour cake recipes came from nights when I didn’t have the right ingredients. Trust your hands. Swap gently. Bake boldly.
Tips for Perfect Moistness & Caramel Shine
- Canned apricots = best texture : They hold moisture better than fresh. No sogginess.
- Avoid crystalized caramel : Use a stainless-steel pan. No stirring once sugar melts.
- Sponge that lifts : Cream butter and sugar well. Use self-raising flour. That’s what helps my Chocolate Lava Cakes rise soft and tall.
- Rest before flipping : Five minutes makes the difference. It settles the sponge before inverting.
- Fan oven? : Drop temp by 10–15°C. Every oven runs different.
Stuffani’s Note
Simple afternoon tea cakes don’t need fancy tricks. Just patience and the courage to bake from memory. And if you ever need a reminder this cake was my mom’s reminder that you don’t need perfect days to bake beautiful things.
Troubleshooting And Nutrition & Dietary Notes
Common Problems & Fixes
| Problem | Cause | Fix |
|---|---|---|
| Caramel hardened too fast | Overcooked sugar | Reheat gently or stir in 1 tsp water |
| Cake sticks to tin | Didn’t grease or cooled too long | Grease well + loosen edges before flipping |
| Sponge soggy | Too much juice / underbaked | Drain apricots well + bake until golden |
| Apricots sank | Batter was too thin | Thicken with 1 tbsp flour or beat longer |
| Caramel burnt | Heat too high | Use medium-low and stop at light amber |
Stuffani’s Advice
Don’t panic. Every mistake teaches your hands something new. Just like my mama used to say “Even a cracked sponge can still hold sweetness.”
Nutrition and Substitution Options
| Nutrition (Per Slice) | Substitution Option |
|---|---|
| Calories: ~280 | Dairy-Free: Use sunflower spread instead of butter |
| Sugar: ~24g | Gluten-Free: Use self-raising gluten-free flour blend |
| Fat: ~13g | Alcohol-Free: Swap Cointreau for orange juice or zest |
Stuffani’s Whisper
Baking should feed joy not limit it. These tweaks helped me bake for my daughter’s friends, no matter their allergies or tastes.
Storage , Freezing And Serving Suggestions
How to Store and Reheat Mary Berry Apricot Cake
- Bake the cake up to 12 hours ahead and keep it covered.
- At room temp, it stays fresh for 2–3 days in an airtight container.
- To freeze, wrap slices individually and store for up to 1 month.
- For serving, warm gently to soften the caramel top a quick microwave or low oven works best.
- Try freezing it like I do my Southern Peach Buttermilk Pound Cake the flavor only deepens with time.
Stuffani’s Whisper
When I made this for Mama’s old nightshift crew, I’d bake it in the early morning, let it cool, then bring it wrapped in foil. They said it tasted fresh like it was just flipped.
What to Serve with Mary Berry Apricot Cake
- Top with whipped cream, vanilla bean ice cream, or a dollop of crème fraîche.
- Perfect with Earl Grey during late afternoons or a quiet chamomile night.
- For a more grown-up twist, pour a glass of Moscato or light Riesling.
- Sprinkle on toasted almonds, coconut flakes, or zest for a fragrant finish.
Stuffani’s Whisper
I once served this cake next to My Juicy Pineapple Heaven Cake, and someone said it tasted like a summer garden that’s the vibe I chase.
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FAQs Mary Berry Apricot Cake
Can I use fresh apricots instead of canned ones?
Yes, but poach them briefly first to soften and mimic the texture of canned apricots.
What size cake tin should I use?
A 20cm (8-inch) round tin is ideal. Line it well to keep the caramel from sticking.
How do I keep the apricots from sinking?
Make sure the batter is thick enough, and don’t press the fruit into the sugar layer.
Can I make it gluten-free or dairy-free?
Yes! Swap with GF self-raising flour and sunflower spread for a tender, allergy-friendly version.
Conclusion Mary Berry Apricot Cake
- When I miss my mom, I bake this cake.
- It’s simple, pantry-friendly, and always hugs back.
- If you’re new to baking, let this be your first win.
- Because sweet things don’t need to be complicated just made with love.
Mary Berry Apricot Cake – Easy Upside Down Classic
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- 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
