How to Make Apple and Apricot Cake Mary Berry: A Delightful Dessert Recipe

This Apple and Apricot Cake is a delightful combination of sweet and tangy fruit, perfectly balanced with a soft and buttery crumb.

Baking has always been my escape, and the Apple and Apricot Cake Mary Berry feels like the kind of recipe that takes you back to a cozy afternoon in the countryside. I remember the first time I made it—it was a chilly autumn day, and the kitchen filled with the aroma of buttery apples and sweet apricots. The combination was magical, like a warm hug in cake form. The almond topping added just the right crunch, making it the perfect companion to a hot cup of tea. This cake isn’t just a dessert; it’s a memory waiting to be made. Let’s create it together!

Ingredients

For the cake:

• 2½ cups (300g) all-purpose flour
• 1½ tbsps baking powder
• ¾ tsp salt
• 1¼ cups (275g) sugar
• 3 extra-large eggs
• 1 tsp almond extract
• ¾ cup (175g) salted butter, melted
• 2 large (350g total) tart cooking apples, peeled, cored, and sliced thickly
• 1 cup (150g) dried apricots, chopped into small pieces
• ½ cup (50g) sliced almonds

Instructions

1. Get the oven and pan ready:

Preheat your oven to 350°F (175°C). Grease and line the base of a 9-inch round cake pan with parchment paper. This ensures your cake comes out effortlessly once baked.

2. Combine the dry ingredients:

In a large bowl, mix together the flour, baking powder, salt, and sugar. Stir everything well to make sure the baking powder is evenly distributed.

3. Add the wet ingredients:

In a separate bowl, whisk the eggs, almond extract, and melted butter until the mixture is nice and smooth. Pour this into the bowl with the dry ingredients and gently stir everything together. Go easy on the mixing—overdoing it could make the cake a bit heavy.

4. Add the fruit:

Fold in the sliced apples and chopped apricots. Make sure the fruit is evenly distributed throughout the batter. The apples will add moisture, while the apricots give bursts of sweetness.

5. Bake the cake:

Scoop the batter into your prepared pan and spread it out evenly with a spatula. Scatter the sliced almonds over the top to add a nice crunch. Pop it in the oven and bake for 45–50 minutes, or until a toothpick poked into the center comes out clean.

6. Cool and serve:

Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Serve as is or with a dollop of whipped cream for extra indulgence.

If you adore simple yet scrumptious treats, you’ll love our Mary Berry’s Lemon Yogurt Cake Recipe. It’s as delightful as our well-loved Spiced Apple and Apricot Cake Mary Berry.

Apple and Apricot Cake Mary Berry

This Apple and Apricot Cake is a delightful combination of sweet and tangy fruit, perfectly balanced with a soft and buttery crumb.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 1 hour hr 29 minutes mins

Servings: 8

Course: Dessert

Cuisine: British

Calories: 380

Ingredients Method

Ingredients

  

• 2½ cups 300g all-purpose flour
• 1½ tbsps baking powder
• ¾ tsp salt
• 1¼ cups 275g sugar
• 3 extra-large eggs
• 1 tsp almond extract
• ¾ cup 175g salted butter, melted
• 2 large 350g total tart cooking apples, peeled, cored, and sliced thickly
• 1 cup 150g dried apricots, chopped into small pieces
• ½ cup 50g sliced almonds

Method

 

1. Preheat your oven to 350°F (175°C). Grease and line the base of a 9-inch round cake pan with parchment paper. This ensures your cake comes out effortlessly once baked.
2. In a large bowl, mix together the flour, baking powder, salt, and sugar. Stir everything well to make sure the baking powder is evenly distributed.
3. In a separate bowl, whisk the eggs, almond extract, and melted butter until the mixture is nice and smooth. Pour this into the bowl with the dry ingredients and gently stir everything together. Go easy on the mixing—overdoing it could make the cake a bit heavy.
4. Fold in the sliced apples and chopped apricots. Make sure the fruit is evenly distributed throughout the batter. The apples will add moisture, while the apricots give bursts of sweetness.
5. Scoop the batter into your prepared pan and spread it out evenly with a spatula. Scatter the sliced almonds over the top to add a nice crunch. Pop it in the oven and bake for 45–50 minutes, or until a toothpick poked into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Serve as is or with a dollop of whipped cream for extra indulgence.

Nutritional Value (Per Serving)

• Calories: 380 kcal
• Protein: 6g
• Carbohydrates: 52g
• Fat: 16g
• Fiber: 3g
• Sugar: 32g

Conclusion

This Apple and Apricot Cake Mary Berry is a delightful balance of textures and flavors. The buttery cake, juicy apples, sweet apricots, and nutty almonds come together to create a dessert that’s perfect for tea time or a special occasion. I hope you enjoy baking (and eating) this as much as I do! Happy baking!