Nectarine Chiffon Upside-Down Cake-Tuesdays with Dorie
The first Tuesdays with Dorie recipe for the month of September was a beautiful cake made with a ripe summer stone fruit. I had already bookmarked the recipe in my Baking with Julia book. I had to because it was an upside-down cake. If you’ve been following my blog for a while, you know I really like them.
I recently baked a lovely peach and cornmeal upside-down cake. That may have been my favorite upside-down cake yet. I also loved this apple upside-down cake (again, with cornmeal)and this apple version was lovely because it had some dulce de leche in the recipe. Maybe they are my favorites? How could I forget this boozy orange upside-down cake??
Now that I’ve finished reminiscing about my favorite upside-down cake recipes, let’s get to this gorgeous nectarine chiffon upside-down cake. Our hosts for this week’s Baking with Julia are Marlise of The Double Trouble Kitchen
and Susan of The Little French Bakery
. You can find the complete recipe on either of their blogs.
The only problem with making the cake was finding the right time to get baking. When I found out my brother, mom and nieces were coming by for dinner this weekend, I knew it was the perfect moment. Talking and baking and cooking at the same time is always a little complicated. Throw in a glass of red wine, you could get very distracted. I did my best in following the recipe. There were several components: caramelizing the nectarines in brown sugar and butter-piece of cake. I had some very ready nectarines I was saving for this recipe. Some of them sort of disappeared so I ended up using a couple of ripe plums with the nectarines.
Whipping the egg whites to a gorgeous meringue-no problem.
Time for the cake batter. I was out of vegetable oil and subbed olive oil. It was the quickest substitute I could think of using. I was hoping the kids wouldn’t notice the subtle olive flavor and made sure not to tell them my baking secret.
I also didn’t have the time or patience to make the streusel as the recipe suggested. It had oats and almonds and you were supposed to bake it a little. Who had time for that while you’re making dinner for a hungry crew. I adapted it and made it the way I usually make a streusel. I also decided to bake my cake in my cast iron skillet. The cake mushroomed to beautiful heights.
With the couple of adjustments I made, the cake was still lovely and it was absolutely delicious! It is a gorgeous cake that would be perfect with apples in the fall. Did I notice a huge difference with the meringue versus non-meringue type upside-down cakes I’ve baked? Honestly, no.
Tuesdays with Dorie participants do not publish the recipes on their blogs unless they are the hostess for the week. We would love you to buy the book, Baking with Julia,
and bake along with us! You can find the book here on Amazon
. There is FREE worldwide shipping
when you buy from The Book Depository.
Join us baking at Tuesdays with Dorie