Today´s recipe for the Tuesdays with Dorie group is a lovely and very pretty Nectarine Upside Down Chiffon Cake.
It is early September, and while the weather is not quite as summery anymore, it is still quite warm for this time of the year and yesterday felt like a good time to bake a cake with nectarines. Spanish nectarines are still widely available in stores and are still juicy, rosy-cheeked and sweet.
While I have baked my share of peach, apricot and nectarine upside-down cakes, I had never baked a Chiffon Upside-Down Cake before. The recipe by contributing baker Mary Bergin, although a bit lengthy, is straightforward and not difficult to handle. The first step is making some “streusel” and baking it on a tray in the oven. It smelled very nice while baking for about 15 minutes on a baking sheet:. The almonds, cinnamon, ginger and butter make for a wonderful combination and the streusel tasted delicious on its own, not overly sweet, a nice component of the Nectarine Cake.
Then onto the topping which consists of butter, brown sugar and, of course, ripe, sliced nectarines to be arranged in a nice pattern at the bottom of the baking pan. Once the topping is nicely arranged in the baking pan, there is only the cake batter left to be prepared. No butter there but oil, I chose to use a good quality sunflower oil which I usually use when a cake recipe calls for oil. Then there is fresh lemon juice, egg yolks, beaten egg whites, flour, sugar, baking powder and baking soda. Half of the batter gets poured over the nectarine layer, then some streusel, then the rest of the batter – which makes for a nice layered look when you slice the baked cake.
After baking for a good hour, the cake needs to rest for a while before you can safely turn it upside down. The nectarines make for a very pretty presentation. Overall, I had no difficulty with this recipe. I served it on its own and only for some of the taste testers with a dollop of whipped cream. We all liked this light, pretty and spongy textured cake and I certainly appreciated that it was a breeze to put together.
The hostesses for today´s recipe are Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery. A great big “Thank You” to both of them!
To see how the other Doristas fared today, please click here.