Tuesday, September 4, 2012

TWD: Baking with Julia - Nectarine Chiffon Upside Down Cake

The recipe for today is named Nectarine Chiffon Upside Down Cake and it called for nectarines but it said you could really use any fruit you wanted to use.  So, I switched those up with peaches which are almost the same thing as nectarines to me, but they are what we had in the house.  I cut the recipe in half and had Mikey help me whip it all up.  The recipe called for a streusel in the middle of the cake, and I just decided to skip it altogether since I thought the cake would be enough.

The half recipe turned out very well, and I cooked it in a 9 inch square pan and it fit perfectly, although it did sink some in the middle before I flipped it.  We tried it as soon as I flipped it out and we both thought it was really good.  I think maybe peeling the fruit beforehand wouldn't have been a bad idea, but somehow the skin did not bother us much during our second and third and fourth bites!

I think I will definitely make the cake again, but I might skip the fruit and the streusel and just have some strawberries on the side.  I could replace the pound cake or the angel food cake with this chiffon cake, it was great!

You can check out the recipe on the hosts sites for this week The Little French Bakery or The Double Trouble Kitchen.

Here's our peach chiffon cake pictures... don't get too hungry!


  1. We loved this cake, but I agree, I want to try baking some other chiffon cakes - they're new to me and I really liked the texture and flavour.

  2. Very nice! You cake looks lovely with great texture! Blessings, Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/

  3. It's good to know that halving the recipe worked! I find that I am cooking for one or two more and more these days and sometimes, less is just the right amount!