September 4, 2012

TWD Nectarine Upside-Down Chiffon Cake

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.  

To try the recipe out yourself please go this week's hosts: The Little French Bakery or The Double Trouble Kitchen.


  1. I agree - your presentation is great.

  2. It still looks great! I won't make it again -- too many other GREAT recipes to make! Blessings, Catherine

  3. the cake does look great even though you didn't really like it.

  4. Your cake looks beautiful!

  5. Looks good enough to eat!


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