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.

Mary Berry Apricot Cake – Classic, Sticky & Easy

Name: Mary Berry Apricot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 slices
Cuisine: British
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

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

Scale

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