So how is everyone feeling about Chiffon Cake? I had my doubts, but it turned out very tasty. I did make one substitution: I used peaches instead of nectarines. We don't like nectarines that much, plus there were peaches at the farmer's market this week. Other than that, I followed the recipe exactly. You can find the recipe here: Thank you Marlise and Susan !
Although this was the first recipe in the "Everyday Cakes" section, it was pretty involved. I started the night before and toasted the almonds and baked the streusel. The next morning, I melted the butter, sprinkled the pan with brown sugar, and arranged the sliced peaches on top. Looks good, right? Then, I separated the eggs (don't forget to let them come to room temperature) and mixed up the cake. I was a little worried that there was too much batter. It filled up my 10" springform pan. It didn't overflow in the oven, though. Thank goodness! It took WAY longer than the stated time of 45 to 50 minutes. I think it was in about an hour and 20 minutes. I need to check my oven temperature again. I think it's running cool.
I was lucky enough to have someone to bake for this weekend. My husband's parents drove up from NC to visit. Joan reads my blog, so she knows about the "Tuesdays with Dorie" project. She was happy to serve as a taste tester, instead of just a blog reader. She loved the cake. She was concerned that the sponge chiffon cake wouldn't stand up to the rich brown sugar/peach topping. We both agreed though, that the light cake was a great foil for the rich topping. It made the whole cake refreshing, not heavy.
This cake wasn't difficult, but it was time-consuming. I would make it again, especially in the summer when these fruits are at their peak. We served ours with vanilla ice cream or whipped cream. It needs a little something extra. It's not too sweet, despite the sugary topping. It's definitely more of a grownup cake.