A Frederick Food Garden

Growing (and eating) fruit and veggies in a little downtown garden

Tuesdays With Dorie — Nectarine (Peach) Upside-down Chiffon Cake

| 10 Comments

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.

After the cake came out, I waited the time specified and then unmolded it. It was perfect (although it took a while for the caramel to really set up).

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.

Author: cathybruce

I'm a graphic designer, cook, gardener, geek, wife, and mom. Not necessarily in that order.

10 Comments

  1. I’m glad it turned out well! It’s nice you had a taster in town :)

  2. This was delicious, we will certainly make it again. What fun to try a new cake and have it turn out so good.
    Cindy Harris recently posted..Nectarine Upside-down Chiffon Cake–TWD BWJ

  3. I think it is great to be able to bake the items for someone else. That way you get all the praise and you spread the calories around. LOL! Your cake looks great!
    Marlise recently posted..TWD – Nectarine Upside-Down Chiffon Cake

  4. Your cake looks absolutely scrumptious!! A lovely cake to serve to company! I would definitely make this one again!

  5. so nice to have a taste-tester in town! it looks lovely! all my kids loved the cake with a dab of ice cream, so i wouldn’t worry about it being too-adult. :)

  6. Grown up cake is the perfect way to describe this. The flavours are so complex and we didn’t find it too sweet as some other folks in the group did. I prefer to bake for others, too. Sharing food is the best motivation.
    Teresa recently posted..Nectarine Upside-Down Chiffon Cake

  7. Great post. Our cake also took just over an hour to bake, but it was well worth the wait.

  8. do you have an independent thermometer that you can put in your oven? mine is off nearly 9 degrees, so I have to adjust it much further past what it says on the dial to get the correct temperature. You might have had it set inadvertently too low, which would cause it to take much longer in baking it.
    Alice recently posted..Baking, All at Once, with Julia!

  9. My husband and I were lucky enough to be the Tasters-In-Town for the occasion of Cathy’s Peach Upside-Down Chiffon Cake. This cake is wonderful — what else can I say? And Mr. Picky, my husband, is still raving about it. He arrived home from the store a couple of days ago with a flat of fresh peaches, so I believe I have my work cut out for me. I believe I’ll use pecans instead of almonds. So much for my diet. I don’t care. This cake is worth it.

  10. It’s always nice to have extra tasters on hand :-)
    The top of your cake looks nice and caramelized.
    Cher recently posted..No one said it had to look pretty… (Daring Cooks Sept.’12: Paella)

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