|My beautiful Nectarine Upside-down Chiffon Cake|
|Scrumptious served with my home made vanilla frozen yogurt!!|
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! 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|
|Loved the lemony flavor|
|The texture was lovely even though it fell a bit in the middle|