Rhiannon is the name of my second child born in October 2011. While at home on maternity leave, I discovered the Baking with Julia group and decided to join. While I may be short on time, I love to bake and love having an excuse to bake. Although Rhiannon cannot eat all of these treats, she is a (somewhat) patient observer of my endeavors.
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.)