Nectarine Chiffon Upside-Down Cake-Tuesdays with Dorie

by cakeduchess on September 4, 2012 · 34 comments


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!

{ 34 comments… read them below or add one }

Yuri - Chef Pandita September 4, 2012 at 1:46 pm

I love baking with olive oil. Cake looks amazing :) xoxo


Lizzy Do September 4, 2012 at 2:13 pm

Beautiful, Lora! I’d love it with apples, too!


ovenchaos September 4, 2012 at 2:19 pm

Using a cast iron skillet – who would have thought! Thanks for the idea. Plums and nectarines pair up so nicely!


Cindy September 4, 2012 at 2:33 pm

Delicious cake–I didn’t think it needed the strusel. Can’t wait to try it with pears.


Im At Home Baking September 4, 2012 at 2:40 pm

Looks very delicious!


Brian @ A Thought For Food September 4, 2012 at 2:56 pm

I love how fluffy that meringue looks! And this cake in general looks mindblowing! Hope you had a lovely Labor Day!


Laura (Tutti Dolci) September 4, 2012 at 3:30 pm

Baking in a cast iron skillet is such a good idea. I love an upside-down cake, this is beautiful!


Cher Rockwell September 4, 2012 at 4:45 pm

Ok – you are the Queen of upside down cakes :-)
Great idea using the skillet – lovely cake!


Catherine September 4, 2012 at 8:49 pm

I love cast iron cooking and will think of my skillet next time! I loved your post and the pictures are wonderful. Isn’t it fun seeing the very same recipe baked around the world and how close we are when we unveil the beautiful cake? I have a love-hate relationship with this one, but ended up happy when eating it!! Fun baking with the group! Blessings, Catherine


Winnie September 4, 2012 at 9:02 pm

This is a gorgeous cake!
Looks delicious and very colorful


Swathi Iyer September 4, 2012 at 9:45 pm

Delicious upside down cake Lora beautiful.


Gillian and Inge September 4, 2012 at 11:50 pm

Neat idea to cook it in a cast iron skillet. We both agree, it is a delicious recipe.


loavesandstitches September 5, 2012 at 12:11 am

I almost used my cast iron pan and now I sorta regret it. It was still good, it just took a long time and then sank in the middle. Yours looks great!


MIette September 5, 2012 at 1:06 am

great cake- substituting olive oil in the cake? I never would have dared… but now I will. Thanks for the tip.


Shulie September 5, 2012 at 1:21 am

The queen of upside down cakes strikes again! :) Lovely twist with the nectarines. Looks so caramelized good! :) I hope you had a great first back to school week.


Marlise September 5, 2012 at 1:40 am

Love your meringue picture. And very cool idea to use the cast iron skillet. Thanks for your comment on my blog.


Katrina September 5, 2012 at 4:21 am

Love the golden color of your cake. Beautiful! Though it was good, I wouldn’t bother with that streusel for this cake again. A simple unbaked streusel would be just fine.


Renee {The Way to My Family's Heart} September 5, 2012 at 4:41 am

A glass of wine never hurts, baking or not! I used plums too and thought they really caramelized nicely. I might have to try the cast iron next time- the springform really was a mess. Beautiful cake!


Teresa September 5, 2012 at 4:59 am

This is a perfect cake for a cast iron skillet. I like the idea of using olive oil, too. I love the depth of flavour it brings to sweets.


Lisa September 5, 2012 at 6:15 am

I’ve made this cake many times..especially during a period 5 years ago where I tried all different kinds of fruits..because I love the granola center! Yours looks so must be pinned ;D


Jenny @ BAKE September 5, 2012 at 8:47 am

that cake looks absolutely gorgeous!


Baker Street September 5, 2012 at 8:54 am

I love upside down cakes too! I’ve tried this recipe earlier and its truly fantastic! Love baking with olive oil. :)


Paula @ Vintage Kitchen September 5, 2012 at 12:11 pm

This is a gorgeous cake Lora, and the skillet is a wonderful idea! Great pics.


Munatycooking September 5, 2012 at 12:50 pm

Upside down cakes are my favorite too, could be because the caramel and fruit give the cake extra flavor combined with elegance. Your pic is gorgeous :)


smarkies September 5, 2012 at 1:49 pm

Interesting that you cooked it in a skillet. Wonderful cake, Lora.


Kathy September 5, 2012 at 1:53 pm

I love olive oil in cakes…Your cake looks scrumptious…absolutely beautiful!


claire @ the realistic nutritionist September 5, 2012 at 2:55 pm

Beautiful cake as always Lora!


Angie's Recipes September 5, 2012 at 6:08 pm

I love upside down, moist and delectable. This is a wonderful coffee cake.


Carol | a cup of mascarpone September 5, 2012 at 11:04 pm

Your beautiful photo captures that crunchy caramel on the cake sides that is soooooo good!!! Lovely, Lora!


Monet September 6, 2012 at 2:19 am

What a beautiful upside down cake. Just gorgeous. I am glad you decided to bake it a cast iron skillet. I think that always does wonders for cakes like this. Thank you for sharing Lora. I think of you and your sweet family often. Hugs and much love.


Ashley - Baker by Nature September 6, 2012 at 11:54 pm

I think I’ll be making this with apples or pears this fall – too pretty to pass up!!!


Kiran @ September 10, 2012 at 8:28 am

I need to get a cast iron skillet. This looks incredible! Love making upside down cakes. I recently made one, with plums!


Sweet and That's it September 13, 2012 at 9:20 pm

What a beautiful first picture…what a wonderful cake.
It looks great!


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