Jamie Oliver Upside Down Plum Cake

You know that feeling when the air outside turns just a little cooler and the fruit bowl on your counter is practically spilling over with end-of-summer plums? That’s when this happened. Jamie Oliver Upside Down Plum Cake. Sweet and spiced and sticky in the best way. I didn’t expect much, honestly. But the scent as it baked? Like the warmest whisper of cinnamon and nostalgia. (inspired by Jamie Oliver)

Ingredients Needed

For the Plum Situation:

• 8 medium plums, pitted and sliced—not too thin, not too chunky (about 500g)
• 30g butter, melted, just enough to coat the bottom with a golden shimmer
• 50g brown sugar, packed down like damp sand

For the Cake Part:

• 256g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Half a teaspoon of cinnamon (or more if you’re feeling it)
• Just a pinch of nutmeg
• Another pinch—smaller—of ground allspice
• A quarter teaspoon of salt
• 200g white sugar, regular granulated is fine
• 1 egg • 240ml milk (I used full-fat. Worth it.)
• 100g butter, melted, warm but not hot

How To Make Jamie Oliver Upside Down Plum Cake

1. Turn on your oven—170°C, fan setting. Let it hum while you sort the pan. I grabbed an old 9-inch round tin, greased the sides with leftover butter on the wrapper. Lined the base with baking paper. Don’t skip this unless you want plum glue.
2. Now the bottom (which, yes, becomes the top). Melted butter gets poured in, swirled a bit, and then the brown sugar goes in. Spread it out gently—don’t pack it, just coax it. Then lay in the plum slices. Overlap if you need to. Mine weren’t perfect, and it didn’t matter.
3. Grab a mixing bowl—big one. Sift in the flour, baking powder, soda, spices, salt. Pause for a second. Smell it. That blend? That’s autumn creeping in.
4. In a well in the middle, crack in your egg. Pour in the milk. Drizzle in the melted butter, slow and steady. Stir it all together—don’t beat it like you’re mad. Just fold. It’ll come together in a few swoops. Bit lumpy? Good. That’s where the air hides.
5. Pour this loose, fragrant batter over your plum mosaic. Nudge it to the edges with the back of a spoon.
6. Slide it into the oven. Set a timer for 45 minutes, but check at 40. Mine was done right on time, golden at the edges, the middle springing back when poked.
7. Cool it—really. At least half an hour. Use that time to make a coffee or stare out the window. Then flip. Invert it onto a plate or rack. The moment you peel off the baking paper and see the glistening fruit on top, Magic.

Why I Love This Recipe

I didn’t bake this to impress anyone. I baked it because the plums were soft and almost too ripe, and I needed a way to use them that felt like a small ceremony. Friends came by that night. We cut big, steamy wedges and dropped spoons of cold cream on top. No one talked for a minute after the first bite.

Recipe Tips

• Use the juiciest plums you can find. Not rock-hard ones. They won’t soften enough.
• Grease the sides of your pan like your cake depends on it. Because it does.
• Don’t overmix the batter—stop stirring the second the flour disappears.
• Try swapping plums with peaches or even dark cherries. Still glorious.
• Serve it warm. Always. That’s when it sings.

How To Store This Jamie Oliver Upside Down Plum Cake

• At Room Temperature: If you’re eating it today, leave it out. Covered. It’s fine.
• In the Fridge: Wrap the rest, stick it in the fridge. Keeps well for a couple of days. The flavors deepen.
• In the Freezer: Yes, you can freeze it. Just wrap it in clingfilm and then foil. Thaw overnight.
• Reheating: Warm it in the oven—150°C for a few minutes—or microwave slices until just warm. Not hot. Too hot and the fruit gets weird.

Let’s Answer a Few Questions!

Can I use frozen plums?
Yes. Just defrost them and pat them dry so you don’t end up with a soggy bottom.

How long should I wait before turning it out?
Half an hour minimum. Otherwise it falls apart. Learned that the hard way.

Can I make this ahead?
Totally. Bake it the night before. Reheat gently and serve.

What if I don’t have allspice?
It’s fine. Add a little extra cinnamon. No one will know.

Can I use a springform pan?
Yes, but wrap the base in foil. These pans leak. Trust me.

Nutrition Facts (per serving)

• Calories: 270
• Carbs: 43g
• Protein: 4g
• Fat: 10g
• Sugar: 25g
• Fibre: 1g
• Sodium: 282mg

Try More Recipe:

• Jamie Oliver Flourless Chocolate Cake
• Jamie Oliver Peanut Butter Biscuits
• Jamie Oliver Flapjack Recipe