Ekani Ella Mary Berry’s Upside-Down Apricot Cake is a delightful dessert featuring a caramelized apricot topping over a moist, buttery sponge. Perfect as a tea-time treat or an elegant dessert, this cake is both simple and impressive.
What is Mary Berry’s Upside-Down Apricot Cake?
Upside-down apricot cake is a classic dessert where juicy apricots are arranged in a caramelized layer at the bottom of the tin and then topped with cake batter. After baking, the cake is inverted, showcasing the glossy apricots on top.
Other Popular Recipes
- Mary Berry Brioche Bread and Butter Pudding
- Mary Berry Marble Cake
- Mary Berry Honeycomb Ice Cream
- Mary Berry White Chocolate and Ginger Cheesecake
Why You Should Try This Recipe
- Elegant presentation: Beautifully caramelized fruit topping.
- Moist and tender: A soft sponge cake with a fruity twist.
- Easy to make: Straightforward recipe with simple ingredients.
- Versatile: Perfect for dessert or as a tea-time treat.
- Delicious warm or cold: Enjoy it fresh out of the oven or chilled.
Ingredients Needed for Mary Berry Upside-Down Apricot Cake
For the Topping:
- Canned apricot halves: 1 can (approx. 400g or 14 oz), drained.
- Butter: 50g (¼ cup).
- Light brown sugar: 50g (¼ cup).
For the Sponge:
- Butter: 100g (½ cup), softened.
- Caster sugar: 100g (½ cup).
- Self-raising flour: 100g (¾ cup), sifted.
- Baking powder: 1 teaspoon.
- Eggs: 2 large.
- Milk: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
Kitchen Equipment Needed
- 20cm (8-inch) round cake tin, greased and lined.
- Hand mixer or stand mixer for the batter.
- Saucepan for the caramel topping.
Instructions to Make Mary Berry Upside-Down Apricot Cake
Step 1: Preheat the oven
Preheat your oven to 180°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
Step 2: Prepare the caramel topping
In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth and bubbling. Pour the caramel into the prepared cake tin, spreading it evenly over the base. Arrange the drained apricot halves cut-side down on top of the caramel.
Step 3: Make the sponge
In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: Add dry ingredients
Sift in the self-raising flour and baking powder, then fold gently into the mixture. Stir in the milk to create a smooth batter.
Step 5: Assemble the cake
Spoon the batter over the apricots, spreading it evenly to cover the fruit completely.
Step 6: Bake
Place the cake tin in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and invert
Allow the cake to cool in the tin for 5 minutes, then carefully invert it onto a serving plate. Peel off the parchment paper to reveal the caramelized apricots.
What to Serve With Mary Berry Upside-Down Apricot Cake
- Whipped cream: Adds lightness to the rich cake.
- Vanilla ice cream: A perfect cold contrast to the warm cake.
- Custard: A traditional and comforting pairing.
- Fresh fruit: Complements the apricots beautifully.
Pro Tips for Making the Best Upside-Down Apricot Cake
- Use ripe apricots: If using fresh apricots, ensure they’re ripe for maximum flavor.
- Drain canned apricots well: Excess liquid can affect the caramel.
- Spread caramel evenly: Ensures a glossy and consistent topping.
- Don’t overmix the batter: Keep the sponge light and tender.
- Invert while warm: Helps the caramel release easily from the tin.
What are the Variations of Mary Berry Upside-Down Apricot Cake?
- Peach version: Substitute apricots with canned or fresh peaches.
- Spiced cake: Add cinnamon or nutmeg to the sponge batter.
- Almond twist: Mix ground almonds into the batter for added flavor.
- Pineapple classic: Replace apricots with pineapple rings for a retro treat.
- Vegan option: Use plant-based butter and milk, and substitute eggs with flaxseed or chia seed mixture.
How Do I Store Mary Berry Upside-Down Apricot Cake?
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Keeps for up to 4 days in a sealed container.
- In the freezer: Freeze slices wrapped in cling film for up to 1 month. Thaw at room temperature before serving.
Nutrition Value (per serving, based on 8 servings)
- Calories: 260
- Protein: 3g
- Carbs: 35g
- Fat: 12g
FAQs
Can I use fresh apricots instead of canned ones?
Yes, fresh apricots can be used. Ensure they are ripe and halved, and remove the pits. You may need to add a little extra sugar to the caramel to balance the tartness of fresh apricots.
How do I prevent the caramel topping from sticking to the tin?
Grease the tin thoroughly and line the base with parchment paper. This ensures the caramel and apricots release easily when the cake is inverted.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead. Store it at room temperature in an airtight container and warm it slightly before serving to enhance the caramel flavors.
What should I do if the caramel hardens while cooling?
If the caramel hardens slightly, don’t worry. It will soften again during baking and create a glossy topping when the cake is inverted.
Final Words
Mary Berry Upside-Down Apricot Cake is a show-stopping dessert with a rich caramelized topping and tender sponge.
Try it today for a sweet treat that’s perfect for any occasion!
More Delicious Recipes
- Mary Berry Madeleines
- Mary Berry Chocolate Fudge Icing
- Mary Berry Lemon Meringue Pie
- Mary Berry Oat Biscuits
- Mary Berry Apple Jelly
Mary Berry Upside-Down Apricot Cake Recipe
Upside-down apricot cake is a classic dessert where juicy apricots are arranged in a caramelized layer at the bottom of the tin and then topped with cake batter. After baking, the cake is inverted, showcasing the glossy apricots on top.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Topping:
- Canned apricot halves: 1 can (approx. 400g or 14 oz), drained.
- Butter: 50g (¼ cup).
- Light brown sugar: 50g (¼ cup).
For the Sponge:
- Butter: 100g (½ cup), softened.
- Caster sugar: 100g (½ cup).
- Self-raising flour: 100g (¾ cup), sifted.
- Baking powder: 1 teaspoon.
- Eggs: 2 large.
- Milk: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
Instructions
Step 1: Preheat the oven
Preheat your oven to 180°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
Step 2: Prepare the caramel topping
In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth and bubbling. Pour the caramel into the prepared cake tin, spreading it evenly over the base. Arrange the drained apricot halves cut-side down on top of the caramel.
Step 3: Make the sponge
In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: Add dry ingredients
Sift in the self-raising flour and baking powder, then fold gently into the mixture. Stir in the milk to create a smooth batter.
Step 5: Assemble the cake
Spoon the batter over the apricots, spreading it evenly to cover the fruit completely.
Step 6: Bake
Place the cake tin in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and invert
Allow the cake to cool in the tin for 5 minutes, then carefully invert it onto a serving plate. Peel off the parchment paper to reveal the caramelized apricots.
