I remember the first time I tried an upside-down cake. I was at a friend’s house, and the cake was warm, sticky, and surprisingly simple, yet delicious. I couldn’t put my finger on what made it so special until my friend told me that it was the caramelized fruit at the bottom that brought it all together. That moment stuck with me, and I’ve been a fan of upside-down cakes ever since. But when I stumbled upon Jamie Oliver’s version of the Plum Upside Down Cake, I was intrigued by his approach. Known for his simple and fresh take on food, I was excited to see how he’d elevate this classic dessert.
Jamie Oliver’s Plum Upside Down Cake Recipe
Jamie Oliver’s Plum Upside Down Cake isn’t just about the beauty of its presentation-it’s about the perfect balance of flavors. The plums melt into the cake during baking, creating a glorious caramelized base that blends with the soft, buttery sponge. You could call it a combination of comfort food and sophistication, all in one. His recipe allows for the plums to shine, using their natural sweetness and tartness to create a harmonious dessert.
I love how this cake manages to feel like a treat while still being relatively light. The plums aren’t overly sweet, so you don’t get that heavy sugar overload. Instead, you get a refined, nuanced taste.
Ingredients Needed
- Plums – Fresh, ripe plums are the star here. The fruit should be firm yet ripe enough to caramelize when baked. The slightly tart taste of plums balances the cake’s sweetness.
- Butter – A good quality unsalted butter makes all the difference. You’ll use it both in the batter and for the caramelized fruit topping.
- Brown Sugar – This adds a lovely richness and depth to the caramel, which pairs beautifully with the plums.
- Flour – All-purpose flour works just fine. The cake itself is simple, but the texture should be light and airy.
- Baking Powder – To ensure the cake rises perfectly.
- Eggs – The structure of the cake relies on eggs, helping it rise and providing the fluffy texture.
- Vanilla Extract – A splash of vanilla adds warmth to the flavor profile.
- Milk – To help the batter come together and make it moist.
- Lemon Zest – This gives a refreshing citrus zing to balance the richness of the cake.
- Salt – A pinch to enhance all the flavors and balance the sweetness.
How To Make Jamie Oliver’s Plum Upside Down Cake
Making this cake is relatively simple. The real magic happens as you assemble it. Here’s how I’ve always approached it:
- Prep the Plums – Slice the plums in half and remove the pits. Arrange them cut-side down in a cake tin.
- Create the Caramel – Melt the butter and brown sugar in the cake tin until it forms a smooth caramel. This caramel will be what forms the beautiful sticky base of the cake.
- Make the Cake Batter – Mix the flour, eggs, baking powder, milk, vanilla, lemon zest, and a pinch of salt. I love using a hand mixer for this step, but you can easily do it by hand.
- Assemble the Cake – Pour the batter over the plums and caramel. Don’t worry if it looks a little messy at first; it’ll all come together as it bakes.
- Bake – The cake takes about 40 minutes to bake. You’ll know it’s done when a skewer comes out clean and the edges are golden brown.
- Flip and Serve – Let the cake cool for a few minutes, then carefully flip it onto a plate. The plums should now be gloriously caramelized on top, ready to impress your guests.
Ingredient Science Spotlight
The science behind this cake is pretty fascinating. A few key things happen during baking that transform this simple dessert into something extraordinary:
- Caramelization: The butter and brown sugar mix and heat up, causing a reaction where the sugar breaks down and forms new compounds. This creates the sweet, golden caramel coating around the plums.
- Baking Powder: The baking powder creates bubbles that help the cake rise, creating an airy texture. When combined with the eggs, it forms the fluffy base of the cake.
- Plum Juices: As the plums bake, their juices leak out and combine with the caramel. The result is a sticky, tangy syrup that soaks into the cake, infusing it with flavor.
- The Flip: Flipping the cake when it’s done is crucial. It allows the plums to sit at the top, forming a beautiful, shiny finish, and ensures the caramel stays on the fruit, not the pan.
Expert Tips
- Choosing Plums: Go for ripe plums that still hold their shape. If they’re too soft, they might break apart in the baking process.
- Butter Quality: Use high-quality butter, preferably European-style, for a richer flavor and smoother texture.
- Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix until just incorporated. Overmixing can lead to a dense, heavy cake.
- Caramel Watch: Keep an eye on the caramel. It should melt smoothly and not burn. You’re looking for a deep amber color.
- Let the Cake Rest: After baking, allow the cake to cool slightly before flipping. This makes it easier to remove from the tin and prevents the caramel from running everywhere.
Recipe Variations
- Other Fruit Options: While plums are the star of this recipe, you can easily switch them out. Try peaches, nectarines, or even pineapple for a different flavor.
- Spices: Add a pinch of cinnamon or ginger to the batter for an extra layer of warmth and complexity.
- Dairy-Free: Swap the butter with a plant-based alternative, like coconut oil or vegan butter, and use dairy-free milk.
- Nuts: Add a handful of chopped almonds or pecans to the batter for added crunch.
Final Words
Jamie Oliver’s Plum Upside Down Cake is one of those recipes that feels nostalgic yet modern. It takes the concept of a simple fruit-based cake and elevates it with caramelized fruit and a tender sponge. Plus, it’s incredibly versatile-you can adapt it based on what’s in season or what flavors you’re in the mood for. Whether you’re making it for a special occasion or a casual afternoon treat, it’s sure to impress anyone who takes a bite.
FAQs
Can I Use Other Fruits For This Upside Down Cake?
Yes, you can swap plums with other stone fruits like peaches or nectarines. Just make sure they’re ripe!
How Do I Prevent The Cake From Sticking To The Pan?
Grease your pan well and line it with parchment paper. You can also sprinkle a little sugar before adding the fruit.
What’s The Best Way To Store Leftovers?
Store the cake in an airtight container at room temperature for a couple of days. You can also freeze slices for later.