Mary Berry Apricot Cake

The smell of apricots baking in butter? That takes me straight back to my nan’s kitchen, where the windows steamed up faster than you could say “tea’s ready.” She never had fancy gear — just a battered tin, a wooden spoon, and a fierce respect for Mary Berry.

This apricot cake? It’s the one we made on Sundays when there were still bruised apricots in the basket and a bit of sugar left in the tin. Warm, soft, a little tart in places. Sweet enough, but never cloying. It’s the kind of cake that feels like home.

And Mary Berry’s version? It’s foolproof. Honestly, she makes you feel like you’ve got it together — even when you haven’t.

Ingredients List

• 2 pounds fresh apricots — ripe but not mushy. I once used underripe ones and it was… sharp.
• 1 tbsp lemon juice — brightens everything up
• ½ cup (115g) butter — room temp, not melted. That’s key.
• ¾ cup (150g) sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2 cups (250g) all-purpose flour — sift it if you remember
• 3 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon — don’t skip it; it makes the cake smell like a hug
• 2 tbsp powdered sugar, for serving

No fresh apricots? Use peaches or plums. Just adjust sugar if they’re super sweet.

How to Make It

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan. I forgot this step once and spent 10 minutes prying the thing out with a fish slice.
2. Blend half the apricots with lemon juice until smooth. Set aside. Quarter the rest — these are going on top.
3. In a big bowl (stand mixer if you’re lucky), beat butter and sugar for 4–5 mins till it’s fluffy. It should look like pale whipped cream.
4. Add eggs one by one, beating after each. Stir in the vanilla.
5. In another bowl, whisk flour, baking powder, salt, cinnamon.
6. Tip the dry mix into the wet stuff. Fold it — don’t beat it to death. The batter should feel like it’s just coming together.
7. Stir in the apricot puree till it’s golden and smooth-ish. (Mine always looks lumpy, but it sorts itself out in the oven.)
8. Scrape into your tin, smooth the top. Lay your apricot quarters on top — no need to be perfect. Scatter them like you’re decorating a messy tart.
9. Bake 55–60 mins. Don’t open the oven every 10 minutes. I used to — drove my mum mad. Skewer should come out clean when it’s done.
10. Let it cool in the tin. Then, when it’s barely warm, dust with icing sugar. Sit down. Breathe in. This is the good bit.

Common Mistakes

Why’s my cake dense?
You probably overmixed it. Fold gently. It’s cake, not cement.

My apricots sank — why?
Too soft, too small, or pushed in too far. Quarter them and lay gently on top.

Cracked top — is that bad?
Not at all. Mine does it every time. It’s rustic. Embrace the crack.

Why did mine dry out?
Could be overbaked or your oven runs hot. Get an oven thermometer. Changed my life.

Big mistake I made once?
Forgot the baking powder. It still tasted good, but it was more like a pancake than a cake.

Storage & Reheating

Fridge:
Keep in an airtight tin or container, 4–5 days. The apricots soak in more — it gets better.

Freezer:
Wrap slices in clingfilm and foil. Freeze up to 3 months. Defrost in fridge overnight.

To Reheat:

• Oven: 160°C for 10 mins, wrapped in foil.
• Microwave: 20–30 seconds on medium.
• Air fryer: 160°C, 5 mins — crisp edges, soft middle. Lovely.

What to Serve With It

• Whipped cream or crème fraîche — especially if the apricots are tart.
• Hot tea — Earl Grey is dreamy with this.
• Or cold milk — like you’re 10 again, perched at the kitchen table in your school jumper.

FAQs

Can I use canned apricots?
Yes — just drain them properly. Pat dry. Otherwise, they’ll sink and swamp the batter.

Gluten-free version?
Use a 1:1 GF flour blend with xanthan gum. Texture changes slightly but still moist.

Can I add nuts?
Absolutely. Chopped almonds or pistachios work beautifully. Toast them first.

Can I halve the recipe?
Yes, use a smaller tin and reduce bake time to 40–45 minutes. Watch it closely.

Try More Recipes:

• Mary Berry Date And Walnut Cake
• Mary Berry Manor House Cake Recipe
• Mary Berry Apricot Frangipane Tart