Sunny Apricot Cake Recipe: A Fruity Delight for Your Table

Baking an irresistible apricot cake brings pure summer magic right into your kitchen.

Juicy golden fruits nestle between tender crumb layers, creating a delightful dessert.

Sweet aromas will drift through your home, promising something special.

Ripe apricots transform ordinary ingredients into an extraordinary treat.

Delicate and moist, this cake celebrates seasonal produce with elegant simplicity.

Creamy textures and bright fruit notes dance together in perfect harmony.

Dive into this delectable experience and watch everyone ask for seconds.

Why Mary Berry Apricot Cake Is A Great Choice

• Craft with Ease: This apricot cake demands minimal kitchen skills, making it perfect for bakers of all levels, from beginners to seasoned pros.
• Seasonal Delight: Celebrate summer's bounty by transforming fresh apricots into a mouthwatering dessert that captures the essence of the season's sweet, tangy fruits.
• Crowd-Pleasing Dessert: Versatile enough for casual family gatherings or elegant dinner parties, this cake brings a touch of sophistication to any table without complex preparation.
• Quick Comfort: Requiring simple ingredients and straightforward steps, this recipe delivers a delicious homemade treat in less than an hour, satisfying sweet cravings with minimal effort.

What You’ll Need For Mary Berry Apricot Cake

• Apricots: Ripe, sweet stone fruits that provide natural sweetness and fruity flavor to the cake.

• Butter: Provides rich, creamy texture and helps create a tender cake crumb.
• Sugar: Adds sweetness and helps with cake's caramelization and moisture.
• Eggs: Bind ingredients together and contribute to cake's structure and richness.
• Vanilla: Enhances overall flavor with its warm, aromatic profile.

• Flour, Baking Powder, Salt, Cinnamon: Flour provides structure, baking powder helps cake rise, salt balances sweetness, and cinnamon adds warm, spicy undertone.

• Powdered Sugar: Adds a light, sweet dusting and decorative touch to the finished cake.

• Lemon Juice: Adds brightness and helps prevent apricots from browning.

Baking Steps For Mary Berry Apricot Cake

Step 1: Warm Up the Oven

Fire up your oven to 350°F (180°C). Grab a 9-inch springform pan and give it a light coating of butter or cooking spray to prevent sticking.

Step 2: Prepare Apricot Magic

Slice your apricots in half. Take one batch and transform them into a silky smooth puree by blending with a splash of fresh lemon juice. Chop the remaining apricots into quarters for a beautiful topping.

Step 3: Cream Butter and Sugar

In a large mixing bowl, whip the butter and sugar together until they become light, fluffy, and look like soft clouds.

Step 4: Add Egg Goodness

Crack eggs into the butter mixture one at a time, mixing thoroughly after each addition. Pour in vanilla extract for an extra burst of flavor.

Step 5: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon

Gently mix these dry ingredients until well combined.

Step 6: Combine Wet and Dry Ingredients

Softly fold the dry ingredient mixture into the wet ingredients. Use a gentle hand to keep the batter light and airy.

Step 7: Swirl in Apricot Puree

Stir the apricot puree into the batter, creating a beautiful golden-hued mixture.

Step 8: Fill the Pan

Pour the batter into your prepared springform pan. Artfully arrange the quartered apricots on top of the batter.

Step 9: Bake to Perfection

Slide the pan into the preheated oven. Bake for 55-60 minutes. Check doneness by inserting a skewer – it should come out clean when the cake is ready.

Step 10: Finish and Serve

Allow the cake to cool completely. Dust the top with a delicate layer of powdered sugar. Slice and enjoy your gorgeous apricot creation!

Tips To Make Mary Berry Apricot Cake Better

• Maximize Apricot Flavor: Use ripe, fragrant apricots for the most intense fruity taste in your cake.
• Prevent Fruit Sinking: Toss apricot quarters in a light dusting of flour before placing on top to keep them evenly distributed during baking.
• Moisture Magic: The apricot puree adds incredible moisture and helps create a tender, soft cake texture.
• Flexible Spice Option: Swap cinnamon with nutmeg or cardamom for a unique flavor twist that complements the apricots beautifully.
• Storage Secret: Store cake at room temperature in an airtight container for up to 3 days to maintain its fresh, soft texture.

Tasty Twists For Mary Berry Apricot Cake

• Peach Paradise: Replace apricots with ripe peaches for a sweeter, summery flavor profile that maintains the cake's original texture and moistness.
• Gluten-Free Garden: Swap wheat flour with almond or coconut flour to create a low-carb, gluten-free version that's perfect for sensitive diets.
• Vegan Velvet: Use coconut oil instead of butter, replace eggs with mashed banana or applesauce, and select plant-based milk to transform this into a completely dairy-free cake.
• Low-Sugar Lifestyle: Substitute regular sugar with monk fruit sweetener or stevia, reducing overall calorie content while keeping the cake's rich taste and tender crumb.

What Pairs Well With Mary Berry Apricot Cake

• Pair with Creamy Vanilla Gelato: Soft, rich gelato complements the cake's warm spices and fruity notes, creating a delightful temperature and texture contrast.
• Sip Moscato d'Asti: Light, sweet white wine with delicate bubbles enhances the apricot's natural sweetness and balances the cake's subtle cinnamon undertones.
• Serve Alongside Lavender Honey Whipped Cream: Floral honey and lavender add elegant complexity, brightening the cake's rich butter base and fruity elements.
• Match with Earl Grey Tea: Bergamot-infused tea provides a subtle citrusy backdrop that elegantly highlights the cake's apricot and cinnamon flavors.

How To Keep Mary Berry Apricot Cake Fresh

• Store covered cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice cake into portions, wrap individually in plastic wrap, then place in freezer bag. Freeze up to 3 months for best quality and taste.
• Keep cake at room temperature for 1-2 days if serving soon. Place under cake dome or cover with clean kitchen towel to maintain moisture.
• Warm individual slices in microwave for 15-20 seconds. Alternatively, warm in oven at 300F for 5-7 minutes to restore soft texture and enhance flavors.

Mary Berry Apricot Cake Questions Answered

• Can I use canned apricots instead of fresh ones?

Yes, you can substitute fresh apricots with canned ones. Drain them well and pat dry before using in the recipe to prevent excess moisture.

• Is it necessary to use a springform pan?

While a springform pan makes removing the cake easier, you can use a regular 9-inch cake pan. Just be sure to line the bottom with parchment paper for easy removal.

• Can I make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Make sure to use one designed for baking to maintain the cake’s texture.

Apricot Cake Recipe

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4.6 from 32 reviews

• Total Time: 70-75 mins
• Yield: 8 1x

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Description

Moist and golden, this Apricot Cake brings Mediterranean sunshine to your dessert table. Sweet fruit and delicate crumb combine for a delightful treat that transports you to summer orchards with each delectable bite.

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Ingredients

Scale 1x2x3x

Fruit Ingredients:

• 2 pounds (907 grams) fresh apricots, halved and pit removed
• 1 tablespoon (15 milliliters) lemon juice

Dry Ingredients:

• 2 cups (240 grams) all-purpose flour
• 3 teaspoons (15 grams) baking powder
• 1/4 teaspoon (1.5 grams) salt
• 1 teaspoon (2.5 grams) cinnamon
• 3/4 cup (150 grams) sugar
• 2 tablespoons (15 grams) powdered sugar

Wet Ingredients:

• 1/2 cup (113 grams) butter, room temperature
• 1 teaspoon (5 milliliters) vanilla extract
• 4 large eggs

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Instructions

1. Prepare the oven at 350F (180C) and coat a 9-inch springform pan with grease for optimal cake release.
2. Create a vibrant apricot puree by blending half the fruits with fresh lemon juice, then slice the remaining apricots into delicate quarters.
3. Cream butter and sugar together until light and airy, creating a smooth foundational mixture.
4. Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then blend in vanilla extract for aromatic depth.
5. Combine dry ingredients – flour, baking powder, salt, and ground cinnamon – in a separate bowl to ensure even distribution of leavening agents.
6. Gently fold the dry ingredient mixture into the wet ingredients, maintaining a soft, uniform batter without overmixing.
7. Swirl the apricot puree throughout the batter, creating subtle fruity pockets and a marbled appearance.
8. Transfer the batter to the prepared pan, artfully arranging the apricot quarters on top for a decorative finish.
9. Bake for 55-60 minutes, testing doneness with a thin skewer that should emerge clean when inserted into the cake’s center.
10. Allow the cake to cool completely before dusting with a delicate layer of powdered sugar, enhancing its visual appeal and sweetness.

Notes

• Swap fresh apricots with canned or frozen varieties when out of season, ensuring you drain excess liquid before using.
• Boost moisture by adding a dollop of Greek yogurt or sour cream into the batter for a richer, more tender crumb.
• Adjust sweetness levels by reducing sugar if using very ripe, sweet apricots or adding a touch more if fruits are slightly tart.
• Make this cake gluten-free by substituting regular flour with almond or oat flour, which also adds a delightful nutty undertone.

• Prep Time: 15 mins
• Cook Time: 55-60 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 260 kcal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 90 mg