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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.
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Prep Time 35 minutes
Total Time 1 hour 29 minutes
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.