Tuesday, September 4, 2012

Nectarine Chiffon Upside Down Cake - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - Sixteenth Installment.  The recipe is Nectarine Chiffon Upside Down Cake.

  This cake is great!  We had local nectarines, which made it even better.

 I had several phases during the multi-step odyssey:

1. Set up the fruit and brown sugar layer.  I was a bit apprehensive about putting the springform pan on the burner, but it went fine.  Feeling very concerned about the layer sticking to the pan, and wondered if I should use parchment in the pan, but just pressed on, following the recipe.




2. Cake batter layer - very puffy batter and barely fit in the pan.  The streusel was easy to make and very tasty (I liked the ginger and cinnamon combination). 





3. At this point in the process, I realized that when I separated the eggs, I put all six yolks into the batter, instead of only four!  Oh, nooooo....





All's well that ends well - the cake came out of the pan just fine, and everyone enjoyed it with some whipped cream.  I think it was probably slight more moist with the extra egg yolks, and maybe a little heavy - it definitely sank as it cooled.

7 comments:

  1. This was a wonderful cake…and yours looks gorgeous!! I would definitely make this one again!

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  2. Yours looks great! Mine sank in the center as it cooled, but it still tasted great!
    Carlene
    createdbycarlene.com

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  3. We loved this cake, too. Yours looks lovely. You got some nice height on it, even if it did sink a little.

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  4. Mine had much more height right out of the oven and then slowly it settled! Tasted okay though. Fun baking with you, Blessings, Catherine

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  5. your risen cake looks lovely. Mine did not have that much height when it came out of the oven.

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  6. Your cake looks beautiful! Nicely done.

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  7. Your peach arrangement is pretty & your cake looks so puffy and perky in the pan :-)

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