Nectarine Upside-down Chiffon Cake

I have to start this post with a follow-up to popovers saying a big “thank you”!  Since I had never made, seen or tasted popovers, I thought mine had not turned out too well…hollow in the middle.  Surprise, surprise…thank you to those who took a few minutes to let me know…that is how they are suppose to  turn out!! Yay!…a hidden success! 🙂  You learn something new everyday!

Nectarine Upside-down Chiffon Cake

This first recipe for the month was fun!  Once again, I found myself “needing” to buy a new cooking item…no springform pans here and thank goodness I did because boy did this puff up while baking.  If you would like to try baking this cake check out our host blogs: The Double Trouble Kitchen and The Little French Bakery.

The recipe gives the option of using apples, pears, or apricots for this versatile cake.  The family voted and decided on an apple version.  Basically this cake has 4 different steps…nothing really too difficult but not a cake you throw together quickly.

First step: The topping-brown sugar and butter with apples arranged on top.

Second Step: The Streusel-using a food processor, pulse oats, butter, brown sugar, almonds, and spices and then bake.

Third Step: The cake batter-done in two steps…the yolk mixture and the whites mixture and fold together.

Fourth Step: Baking the cake-layering cake mixture with the streusel.

The cake is suppose to cook for 45-50 min…checked mine at 45, 50, and then at 55 could finally get a clean toothpick.  Looked so good when I took it out of the oven…look how this thing baked up. 🙂

Have to admit I was feeling pretty good about this cake…looks good, smells good…just need to wait the 25 min before inverting it….this is what I came back to…………….

UGGHHH 😦  so disappointed!  Still not entirely sure what happened other than the top of the cake stuck to the top of the pan and couldn’t slide back down when it deflated a bit.  Anyway, I figured it would still taste good but knew it wasn’t going to look the prettiest.

I have to say the lack of a pretty side crust didn’t stop my tasting crew from loving this cake!  My family and parents were encouraged to be totally honest about this one because I wasn’t sure I would invest the time it took again if it wasn’t fantastic…they LOVED it…I was still getting texts the next few days about how great even the leftovers where…good to know it was worth the time…its a keeper! 🙂

16 thoughts on “Nectarine Upside-down Chiffon Cake

  1. I think this recipe had too much leavening even at sea level – baking powder, baking soda AND whipped egg whites (yours look perfect btw). This could cause the cake to fall. I only used 1/4 tsp baking soda at altitude so you probably reduce to 1/2 tsp if you want to make it again.

  2. Mine fell as well. If you look at the picture in the book, the sides of the piece are higher than the middle, so I think it’s supposed to happen. At least, that’s what I told myself! I think yours looks wonderful!

  3. I think with upside down cakes in general, they dont look the prettiest, but they sure taste great! and they all tend to “fall”… you know? 🙂 I think if you loved the taste, the appearance is easy to overlook. Great job!! and yay for new pans!

  4. Yea! It’s a keeper.
    I liked the “apple art” in the pan – it helped make the finished cake look fork worthy! (Maybe two forks – one for each hand…)

  5. It was a first time for me baking an upside down cake…Quite forgiving cake for the top crust once it is turned upside down 🙂 The apple variation sounds lovely and I am sure it tasted great!

  6. Mine sank in the middle too. Luckily it wasn’t too noticeable once the cake was flipped. I think apples sound wonderful in this, especially with the oats in the streusel. Perfect for fall!

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