Tuesday, September 4, 2012

Nectarine Chiffon Upside Down Cake

Food is always better when shared, right?  I was able to bake and share this cake with some dear, dear, family friends that were in town this past weekend.  (Too bad I undercooked it- and they were too nice to say so.)   Attempting this cake after my previous flop with the French Strawberry Cake was a bit nerve wracking but I made none of those mistakes and instead just cooked it 5-10 minutes too few, as mentioned above.  Other than that, the recipe was a success.  And it did taste good, gooey mess and all, maybe that's why no one complained.

Here are the basic steps:

Make and bake the streusel filling.

Prep the pan with melted butter, sugar, and nectarines.

 Make the batter by mixing dry with most of the wet ingredients, save the egg whites which are whipped and folded in separately.

Bake and wait.  (Here is where it fell in and collapsed a bit due to being undercooked; good thing we had to flip it.)

Enjoy with friends.

For the full recipe see our hosts' Marlise's and Susan's pages.

And here is Rhiannon in my tupperware drawer keeping busy while we baked.


  1. Taste is what's most important, after all. I think a lot of us had to leave the cake in longer than the recipe called for.

  2. I think the recipe needs re-written for a longer baking time. Seems we all had that trouble! Loved the pictures, especially the last one :) Blessings, Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/

  3. Your cake looks really tall, I would never guess you had an issue.
    My girls used to have a drawer that they always climbed into :-)

  4. Your cake looks to have great height! I only hope mine does when I go to bake it tomorrow. I too will be sharing with friends - keeping my fingers crossed. Love the last photo!

  5. I was one of the very fortunate friends who was there to enjoy this cake...and it was DELICIOUS!!! We all loved it, evidenced by how quickly it dissappeared (Keri, you should have shown the "after" pic!). Can't wait until we can visit again and be a "taste tester" for another wonderful treat! Thanks, Keri!