I remember the first time I tried making a fruit upside-down cake. It felt like a total experiment. I followed a recipe that seemed simple, yet the end result surprised me with how delicious it turned out. The concept of the upside-down cake intrigued me – there’s something about the way the fruit caramelizes on the bottom, turning into a gooey, rich layer beneath the cake.
A plum upside-down cake, like the one Jamie Oliver shares, takes this idea to another level. The sweet and slightly tart plums offer the perfect contrast to the moist, buttery cake. I still remember that first bite-soft cake, sticky fruit, and just the right amount of sweetness. I knew I had stumbled upon something special.
Jamie Oliver’s Plum Upside Down Cake Recipe
Jamie Oliver’s take on this classic dessert is simple, yet elegant. It’s an easy-to-follow recipe that brings out the full depth of the plums’ flavor. Unlike some recipes that feel overwhelming with ingredients and steps, this one is straightforward, making it accessible even for beginners.
The best part? It’s a fantastic way to make use of plums when they’re in season. The recipe highlights their natural sweetness while giving them a perfect caramelized finish.
Ingredients Needed
- Plums: You’ll need ripe plums-around 6-8 depending on size. They provide the tartness and sweetness that’s essential for the cake’s topping.
- Butter: Use unsalted butter to control the salt content. About 100g (or 1/2 cup) is perfect.
- Sugar: A mix of light brown sugar and a little white sugar creates that golden, caramelized effect when it melts with the butter.
- Flour: Regular plain flour works best here. You’ll need about 200g (1 3/4 cups) for the batter.
- Eggs: Two large eggs add structure and richness to the cake.
- Milk: Whole milk (about 1/2 cup) keeps the cake moist and tender.
- Baking Powder: It gives the cake its lift, ensuring a light texture.
- Vanilla Extract: Just a splash for a subtle, warm flavor.
- Cinnamon & Nutmeg: These spices give the cake a cozy depth and complement the plums beautifully.
How To Make Jamie Oliver’s Plum Upside Down Cake
Making this cake is surprisingly easy, and the process is pretty rewarding. Here’s how I broke it down the first time:
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Prepare The Plums
- Slice the plums into halves or quarters, removing the pits. I’ve found that keeping the slices chunky works best for the topping-gives a nice caramelization.
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Make The Caramel Base
- Melt butter and brown sugar in a pan over medium heat until bubbly. This will form the sweet, sticky layer that the plums sit on. Pour it into your cake pan, swirling it around to cover the bottom.
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Arrange The Plums
- Lay the plum slices in a circular pattern over the caramel. It’s all about visual appeal here-you want the plums to fit snugly, as this layer will be the top when flipped.
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Prepare The Cake Batter
- In a bowl, whisk the flour, baking powder, cinnamon, and nutmeg. In another bowl, beat the butter, sugar, and eggs until light and creamy. Then, combine them with the dry ingredients and milk, mixing until smooth.
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Bake
- Pour the batter over the plums, making sure to cover them completely. Pop the pan in the oven at 180°C (350°F) for about 40-45 minutes or until a toothpick comes out clean from the center.
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Flip The Cake
- After baking, let it cool for 10 minutes before flipping it over onto a plate. This part is crucial because you want the plums to stay in place, forming that glorious caramelized topping.
Ingredient Science Spotlight
Let’s break down why each ingredient in this cake plays such a key role:
- Plums: The fruit here isn’t just for flavor; its natural juices and sugars caramelize under the heat, turning the top layer into a luscious, gooey topping. The acidity in plums balances the sweetness of the cake.
- Butter: It provides fat, making the cake tender and moist. Butter also enhances flavor, giving the cake a rich, creamy texture that contrasts beautifully with the caramelized fruit.
- Sugar: The sugar doesn’t just sweeten-it’s involved in the caramelization process. As it melts and browns with butter, it creates that irresistible sticky layer at the bottom.
- Baking Powder: A key leavening agent, baking powder gives the cake lift. Without it, you’d end up with a dense, flat cake.
- Eggs: Eggs help bind the ingredients together while also contributing to the cake’s structure. They keep it light but firm enough to hold together when flipped.
Expert Tips
I’ve made this cake a few times now, and here are a few lessons I’ve picked up:
- Don’t skimp on the butter-sugar caramel: This layer is what makes the cake unique, so be sure to melt the sugar and butter completely to get that gorgeous caramelization.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until everything is combined.
- Use a non-stick pan: This helps when it’s time to flip the cake. A non-stick surface will make the process a lot smoother.
- Let it cool slightly before flipping: Give the cake a little time to rest after baking so the caramel has time to set. If you flip it too early, it might get a bit messy.
Recipe Variations
Once you’ve mastered Jamie’s version, you can play around with the recipe:
- Spices: Swap in cardamom or cloves for a deeper flavor.
- Fruit: Try other stone fruits like nectarines, apricots, or peaches. Apples and pears can also work well, especially when they’re in season.
- Nutty Topping: Add a sprinkle of chopped nuts like almonds or pistachios on top of the batter for some extra texture.
- Vegan Twist: Substitute the butter with coconut oil and use a plant-based milk (like almond or oat milk) for a vegan version.
Final Words
This cake is a perfect example of how simple ingredients can create something extraordinary. The blend of caramelized plums, light cake, and a hint of spice makes for a dessert that feels comforting and special all at once.
Whether you’re making it for a gathering or just treating yourself, it’s the kind of recipe that always impresses. Plus, it’s easy enough to make on a lazy Sunday afternoon when you’re craving something homemade.
FAQs
How Ripe Should The Plums Be For The Cake?
Use plums that are ripe but firm. Overripe plums can turn mushy during baking.
Can I Use A Different Type Of Fruit?
Yes, you can swap plums for other fruits like peaches or cherries, but keep the cooking time in mind.
How Do I Ensure The Cake Doesn’t Stick To The Pan?
Grease your pan well and line it with parchment paper for an easy release once baked.