I remember the first time I baked a plum upside-down cake. The house smelled warm and fruity. My kitchen counter was a mess of flour, sugar, and sticky plum juice. But the moment I flipped the cake onto a plate and saw the glossy, caramelized fruit glistening on top, I knew it was worth every sticky finger and dropped plum. That memory reminds me of why I love baking-it’s messy, sensory, and rewarding all at once.
This recipe from Jamie Oliver is one of those treasures that makes baking approachable. It’s not just a dessert; it’s a way to celebrate seasonal fruit and simple ingredients. If you’ve ever thought fruit cakes were intimidating, this one will change your mind.
Jamie Oliver’s Plum Upside Down Cake Recipe
The first time I tried Jamie Oliver’s version, I was struck by its simplicity. He doesn’t overcomplicate the batter or the topping. The plums shine in their natural sweetness, and the caramelized sugar adds just the right touch.
- The cake is moist, tender, and slightly spiced.
- The fruit topping is glossy, vibrant, and perfectly balanced between sweet and tart.
- It’s a recipe you can easily adapt for pears, apples, or nectarines, but plums give it a deep, rich flavor.
This cake isn’t just for special occasions. I’ve made it for Sunday brunches, casual dinners, and even late-night cravings, and it never disappoints.
Ingredients Needed
I always say that a cake is only as good as the ingredients you use. The first time I bought super-ripe plums, I understood what makes this cake magical. Here’s what you need:
- 6-8 ripe plums, halved and pitted
- 150g unsalted butter, softened
- 150g light brown sugar
- 150g self-raising flour
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- A pinch of salt
- Optional: a splash of milk if the batter feels too thick
The key is using fresh, ripe fruit. Overripe plums make the cake too mushy, while underripe ones lack flavor.
How To Make Jamie Oliver’s Plum Upside Down Cake
The first time I made this, I was nervous about the flipping part. But once I learned the steps, it became a ritual I now love. Here’s the full process:
- Preheat your oven to 180°C (160°C fan).
- Grease a 23cm cake tin with butter and sprinkle lightly with sugar.
- Place the halved plums cut side down on the base of the tin.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, baking powder, salt, and vanilla extract.
- If the batter feels too stiff, add a tablespoon of milk.
- Pour the batter gently over the plums.
- Bake for 35-40 minutes or until a skewer comes out clean.
- Let the cake cool for 10 minutes, then carefully invert onto a serving plate.
The moment of truth is always that flip. The caramelized plums sliding off the tin always feels like magic.
Ingredient Science Spotlight
I love thinking about why this cake works so well. Baking is chemistry in action:
- Plums: Their natural sugars caramelize during baking, creating a glossy, sticky topping.
- Butter: Adds moisture, richness, and a tender crumb.
- Eggs: Provide structure and help the cake rise.
- Sugar: Not just for sweetness-it interacts with butter to create air pockets in the batter.
- Baking Powder: Releases gas bubbles that make the cake fluffy instead of dense.
Understanding these roles makes it easier to tweak recipes without fear of failure.
Expert Tips
I’ve learned a few tricks over the years that make this cake even better:
- Use slightly underripe plums to avoid excess juice.
- Line the tin with parchment paper for a cleaner flip.
- Let the cake cool briefly before flipping, but not too long.
- Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Don’t overmix the batter-fold gently to keep it light.
These small adjustments make a noticeable difference in flavor and texture.
Recipe Variations
One of my favorite things about this cake is how versatile it is:
- Spices: Swap cinnamon for cardamom or ginger.
- Fruits: Try apples, pears, peaches, or berries.
- Nuts: Sprinkle chopped almonds or walnuts between the fruit and batter.
- Glaze: Drizzle a little honey or apricot jam over the top for extra shine.
Experimenting with variations keeps this recipe exciting all year round.
Final Words
Every time I make this cake, I feel like I’m bringing a little magic into the kitchen. The aroma, the texture, the colors-they all tell a story of simple ingredients transformed into something special. Even if you’re a beginner baker, this recipe is forgiving and satisfying.
It’s more than dessert. It’s a small celebration of fruit, home baking, and moments that make life sweeter.
FAQs
Can I Use Other Fruits For This Recipe?
Yes, you can swap plums for other fruits like peaches or nectarines. Just make sure they are ripe!
How Do I Prevent The Cake From Sticking To The Pan?
Grease your pan well with butter and flour, or line it with parchment paper to make sure the cake comes out easily.
Can I Make This Cake Ahead Of Time?
Yes, you can make it a day ahead. Just store it in an airtight container and warm it up before serving.