Apologies for the lack of activity these last few weeks. Work has been crazy busy and it doesn't look like it will ease up any time soon. However, I am committed to trying to stay current with Tuesdays With Dorie baking assignments.
This week's recipe, Nectarine Upside-Down Chiffon Cake, appeared promising on paper, but in reality turned out slightly disappointing. Don't get me wrong, the chiffon cake and streusel filling were delicious; my issue was with the fruit topping. When baked, the nectarine slices leaked too much juice and didn't meld with the butter and brown sugar in to a nice and thick caramel topping. Instead I ended up with a pool of brown sugar sauce that made the cake soggy in the center. Maybe next time I should precook it to ensure I get the consistency I want.