Jamie Oliver Plum Upside Down Cake Recipe [Tips & Tricks]

I remember the first time I tasted plum upside down cake. It was a chilly autumn afternoon. The kind where the air smells like leaves and woodsmoke. My friend had just pulled it out of the oven. The caramelized fruit on top glistened like jewels. One bite and I was hooked. Tart plums, sticky syrup, buttery cake – it was pure comfort in dessert form.

Years later, I stumbled across Jamie Oliver’s version. It’s humble but elevated, like everything he does. Rustic, simple, and full of flavor. This plum upside down cake has become one of my go-to bakes – for guests, holidays, or just a solo treat with tea on a slow Sunday.

If you love cozy desserts that bring together fruit, caramel, and sponge cake magic… you’re in for a treat.

Jamie Oliver’s Plum Upside Down Cake Recipe

I first saw Jamie make this cake in a cozy kitchen set, his sleeves rolled up, plums in hand. It looked effortless. No fancy equipment. No stress. Just solid technique and fresh ingredients.

Jamie’s recipe captures what makes upside down cake special:

• Caramelized fruit topping made right in the tin
• A moist sponge that soaks up plum juice
• Subtle flavors of vanilla and citrus
• A lovely golden finish that looks impressive but takes minimal effort

It’s one of those recipes that works just as well on a weeknight as it does for a special dinner party. Trust me, people will ask for seconds.

Ingredients Needed

Before you start baking, here’s what you’ll need. I like to set everything out before I even preheat the oven – makes the whole process smoother.

For The Topping

• 6 ripe plums (halved and stoned)
• 100g (½ cup) brown sugar
• 50g (¼ cup) unsalted butter

For The Cake Batter

• 150g (⅔ cup) unsalted butter, softened
• 150g (¾ cup) caster sugar
• 2 large eggs
• 150g (1¼ cups) self-raising flour
• Zest of 1 orange
• 1 tsp vanilla extract
• Pinch of salt
• Optional: a few extra plum slices for decoration

Make sure your butter is room temp. That makes all the difference when creaming it with sugar. I once tried it straight from the fridge… lesson learned.

How To Make Jamie Oliver’s Plum Upside Down Cake

I’ll walk you through each step like we’re baking together in the kitchen. Grab an apron and let’s get started!

Step-by-step

• Preheat your oven to 180°C (350°F).
• Grease a round cake tin (about 20cm / 8 inches) with butter or line with parchment.
• Melt butter and brown sugar together in a pan or right in your cake tin over low heat. Stir until it’s a thick, golden syrup.
• Arrange plum halves, cut side down, over the caramel. Press them gently so they sit snug.
• In a bowl, cream together softened butter and caster sugar until light and fluffy. Use a hand mixer or elbow grease – both work.
• Add eggs one at a time, mixing well after each.
• Fold in flour, orange zest, salt, and vanilla. Don’t overmix – just enough to combine.
• Spoon the batter over the plums, spreading evenly with a spatula.
• Bake for 40-45 minutes or until a skewer comes out clean.
• Let it cool for 10 minutes, then flip onto a plate while still warm. That’s the magic moment – the caramelized plums on top are a showstopper.

Serve warm or at room temp. Ice cream? Always a good idea.

Ingredient Science Spotlight

Let’s geek out for a minute. Understanding the why behind ingredients can actually make you a better baker.

Plums

• Rich in natural pectin
• Tartness balances the sweetness of caramel
• Juices seep into the cake, making it moist and flavorful

Brown Sugar

• Contains molasses
• Gives that deep, caramel flavor
• Melts into syrup that coats the plums

Self-raising Flour

• Already has baking powder mixed in
• Saves you a step and ensures a fluffy texture

Butter

• Adds richness
• Traps air when creamed, which helps the cake rise

Orange Zest

• Adds brightness and complexity
• Cuts through the richness of the fruit and sugar

You see? It’s not just a cake – it’s a beautiful balance of science and flavor.

Expert Tips

I’ve baked this cake a dozen times. Made a few mistakes. Learned a few things. Here are my best pro tips:

• Use ripe but firm plums – overripe ones get mushy and watery
• Cut plums evenly so they cook at the same rate
• Don’t rush the caramel – let the sugar fully dissolve into butter
• Tap the tin on the counter after pouring the batter – removes air pockets
• Let it cool slightly before flipping – too soon and it falls apart, too late and it sticks

Oh, and always use parchment in the bottom if your cake tin isn’t non-stick. Cleaning burnt caramel off a pan is no fun.

Recipe Variations

Want to mix things up? Here are some fun twists I’ve tried (and loved):

• Apple or pear instead of plums – still delicious, especially in cooler months
• Add a pinch of cinnamon or ground ginger to the batter
• Swap orange zest for lemon or lime for a citrusy punch
• Use almond flour for a nutty twist – swap 1/3 of the flour
• Drizzle with honey or maple syrup before serving for added gloss and flavor

This recipe is flexible. Don’t be afraid to play around with it. Baking should feel like an adventure, not a rulebook.

Final Words

When I bake this cake, I feel grounded. Maybe it’s the smell of the plums as they caramelize. Or the simplicity of turning humble ingredients into something beautiful.

Jamie’s recipe reminds me why I love baking in the first place. It’s not about perfection. It’s about the joy of creating something from scratch. Something you can share. Something that brings people to the table.

So go ahead. Make this cake your own. Add a sprinkle of love. And don’t forget the scoop of vanilla ice cream on top.

FAQs

How Do I Make Jamie Oliver’s Plum Upside Down Cake?

You start by caramelizing the plums, then make a simple sponge cake batter. Pour the batter over the plums and bake it all together for a delicious treat.

Can I Use Other Fruits Instead Of Plums?

Yes, you can use peaches, apricots, or even apples. Just make sure the fruit is firm enough to hold up while baking.

What Should I Do If I Don’t Have Any Buttermilk?

You can make a quick substitute by mixing regular milk with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using.

Can I Make This Cake Gluten-free?

Absolutely! Just swap the regular flour for a gluten-free flour blend and check the other ingredients for hidden gluten.

How Do I Store Leftover Cake?

Keep the cake in an airtight container at room temperature for a couple of days. You can also refrigerate it if you want to extend its freshness.

Can I Make This Cake In Advance?

Yes, you can bake it the day before and store it. It’s actually great the next day as the flavors have had time to meld together.

Do I Need To Grease The Pan For The Upside-down Cake?

Yes, grease your pan well, and consider lining it with parchment paper to make it easier to flip the cake later.

What Kind Of Pan Should I Use For This Cake?

A round, non-stick cake pan works best. A 9-inch size is ideal for this recipe.

How Do I Get The Plums To Caramelize Properly?

Make sure the sugar is evenly distributed and let the plums cook on medium heat until they soften and start to release their juices before adding the cake batter.

Can I Add Spices To The Cake Batter?

Yes! A pinch of cinnamon or nutmeg would complement the plums perfectly and add some warmth to the flavor.