Tuesday, September 4, 2012

TWD ~ Baking with Julia ~ Nectarine Upside-down Chiffon Cake

My beautiful Nectarine Upside-down Chiffon Cake 
Scrumptious served with my home made vanilla frozen yogurt!!

For this weeks Baking with Julia  challenge, our hosts are Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery 
Our recipe was for Nectarine Upside-down Chiffon Cake. This was a perfect recipe to serve to friends over the Labor Day weekend…and it was perfect! Although summer is quickly coming to a close, nectarines are still in abundance at our farm stands and in our grocery stores. My nectarines were wonderfully sweet and perfect for this cake.  I was making it for a Sunday afternoon barbecue so, I knew I had to make mine on Saturday. That proved to be a smart move because, the cake took more time then I thought it would.
You start with the topping.  Melt the butter in your springform pan…this recipe called for a 10x3 inch pan.  After you melt the butter, sprinkle dark brown sugar over the butter, arrange your nectarine slices over the sugar, set the pan aside.
Melting the butter in springform
 Topping ready for the batter…pretty!!

The next step is making the streusel…not difficult…just time consuming.  Toast your almonds, then add  all the other ingredients for the streusel to the food processor then spread it over a cookie sheet to toast in your oven for about 10 to 15 minutes.
Now for the chiffon cake. Sift your dry ingredients, separate your eggs, whisk the yolks together with the oil and lemon juice.  Then add the yolk mixture to the dry ingredients.  Beat your egg whites until soft peaks form.  Now fold a third of the batter into the yolk mixture to lighten the batter, then turn the yolk mixture into the whites and fold gently.
Yolk mixture and dry ingredients mixed together
Egg whites beaten just right
Oh Nooooo!
I was on a roll…until it was time to pour the batter over the nectarines!  I happen to have several springform pans…two 10 inch pans!  I learned something very important this weekend.  Not all springform pans are created equal!  I chose the springform pan that I grabbed first…a glass bottom pan.  I melted my butter in it, sprinkled it with the brown sugar and arranged the nectarines on top.  I then poured half the batter over the fruit…sprinkled on the streusel, and then poured on the rest of the batter.  OH NO! In my head, after a few curse words fluttered through, I started to blame the recipe.  I was darn sure all my springform pans were 3 inches high…NOT!! Mine was 2½ inches!  In retrospect, I should have removed some of the batter, but I didn’t! The cake rose beautifully and then the middle sank….OH NO! The truth is, no one could tell when I served the cake. It was scrumptious, and enjoyed by all! An absolutely wonderful cake that I will make again and again ( with my 3 inch springform pan )!!  If you want the recipe it will be posted on our hosts blog.  Thanks ladies! Happy Tuesday, everyone!!

Beautiful!!
Loved the lemony flavor  
The texture was lovely even though it fell a bit in the middle


35 comments:

  1. Love the cake:). It looks delicious - cake and ice cream a perfect dessert.

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  2. Lovely cake, Kathy.
    Those inches get me every time - but it looks like things worked out well in the end for you.

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  3. It was a little time consuming, but so worth the effort. It's one beautiful delicious cake.

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  4. I'm glad it turned out well! It sounds like you had a fun weekend!

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  5. Of course your cake turned out perfect looking. I'd expect nothing less!

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  6. This turned out great! I have bad luck with Chiffons. Yours looks light and airy as it also looks scrumptious! GREAT JOB!

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  7. Yum! Looks perfect, Kathy! I'm wondering if everyone had the same experience with a sunken center??

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  8. Kathy, wonderful photos...always a delight to see your posts.

    Carmen

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  9. Love the way your cake turned out! This was a yummy recipe:)

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  10. Gorgeous cake, Kathy! Well worth the extended effort! Love baking with nectarines!

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  11. Beautifully done, Kathy!!! I'm glad the bit of sinkage didn't affect the flavor :)

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  12. Beautiful cake and great post! Blessings, Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/

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  13. Looks so delicious and quite pretty, too! Very seasonal.

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  14. I can imagine myself being in your shoes and wondering what to do. In fact, I think I have been there before. And I am glad you clarified that you were using a glass bottom pan, because in the first picture, I saw an aluminum foil bottom and wondered why. Now I know what I was seeing was under the glass. I think your cake looks beautiful and I know it tasted great.

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  15. At the end, the taste is all that matters. Beautiful.

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  16. Ours didn't sink in the centre, but when I cut it, the cake compressed a bit at the tip, which amounts to the same thing, I think. Your cake looks spectacular!

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  17. i don't have a 10" springform, so i just used my 9" ... mine was very full too. :) my cake also sunk a little when it cooled. glad you enjoyed it ... it looks yummy and beautiful!!

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  18. Just beautiful, Kathy! I love your homemade vanilla yogurt, too.

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  19. Something upside down certainly turns out perfect my friend :D
    Beautiful!

    Cheers
    Choc Chip Uru

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  20. Just wonderful kathy! Your pics are great. The perfect cake to say goodbye to summer, though it seems you still have a bit more to go. Have a great week!

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  21. I love the fruit pattern on your cake. Looks delicious!
    I also really love vanilla yogurt - Yum!

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  22. So pretty, Kathy. The cake does take a little extra time but it is worth the effort:)

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  23. The cake looks fabulous, Kathy. Love your frozen yoghurt too.

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  24. Outstanding!! gorgeous looking and I can only imagine how wonderful it tastes!
    Mary x

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  25. Gorgeous cake, Kathy! Love, the design of the nectarines, so pretty. The cake looks so moist and delicious, and your yoghurt is awesome with the yummy cake!

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  26. What a tasty cake and perfect to use up some end-of-summer nectarines!

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  27. I loved this cake too. Very nice recovery on your springform oops!

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  28. Hi Kathy, thank you for having visited me.
    You've made a beatiful cake and I am so pleased you loved it...unfortunately I did not. ... Well, on to the next recipe.

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  29. indeed, those were perfectly beaten egg whites. in fact combined with the baking powder and soda, this recipe has a little too much leavening. when you make it again, try half the amount of baking soda. I actually only used 1/4 tsp, but I'm at 5000' altitude. I can see it as a great change of season celebration cake with different fruits; not sure about its "everyday" status.

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  30. Kathy, very pretty Nectarine Upside Cake, it did rise beautifully and the fruit arranged so perfectly on top look just wonderful - seeing that I am rather late in commenting, you have already received so many wonderful compliments that ist seems hard to say somthing new but I am happy to see that you seemed to have this cake so much.

    Sorry for the late comment, it was a rather busy weeek.

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  31. That's interesting, Kathy. I always worry about the diameter of a springform pan, not the height. Now that I have looked at mine, I can see that "all sides are not created equal." Your cake does look ansolutely delicious. I've never heard you rave so much about a recipe. I was "on the road" and had to pass this TWD recipe but will go back and pick it up this week. Thank you for your very clear directions and suggestions when you write baking Posts. Very helpful.

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  32. Yours looks much more together than mine, I loved the lemon on the cake too!!!!

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  33. I am loving the level of caramelisation you achieved - it looks devine. To be honest, I think most people's cakes sank somewhat in the middle - including mine :)

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  34. What a delicious sounding cake! I love the layout of the nectarines. What a pretty design!

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