For this edition of Tuesdays With Dorie, I think I need to invoke the McKayla Maroney "not impressed" face. I'm not sure what happened, but this one didn't work out as planned. While I didn't have a 10-in. springform pan, which the recipe called for, I do have one that measures 9.5 in. That seemed close enough.
I ended up with way more cake batter than was going to fit in the pan, so I filled a couple of ramekins with cake batter and baked them off separately. I also decided not to layer in the streusel given the volume of material already going into the pan.
On the plus side, the cake didn't bake over. However, I baked the cake for far longer than the suggested oven time (55 min., believe it or not), and took it from the oven when it tested done. Twenty-five minutes later, when I removed it from the pan and flipped it over -- surprise! -- it wasn't done in the center. I flipped it back fruit-side down onto a parchment-lined baking sheet and popped it in the oven for 20 additional minutes. The cake portion of the event deflated terribly, and much of the brown sugar/butter topping leaked out and puddled in the protective casing of foil I'd wrapped around the pan.
All in all, kind of a disappointment. If I were to make this cake again, which I might just to see if it would work, I would make it in a regular 10-in. cake pan, with parchment on the bottom of the pan. On the plus side, it was edible and didn't taste bad at all. Also, in a fit of amazing efficiency, I made the next TWD project yesterday, and that one turned out great.
Recipe is available at this week's hosts, The Double Trouble Kitchen and The Little French Bakery.
4 comments:
I'm a bit apprehensive about making this this week. Sounds like several bakers had the same problem of being underbaked after the alloted cooking time. Glad to hear the bread worked out for you!
Aww, I am sorry you had issues with this one, seems so many did. I made mine in a 8-inch and it came out just fine.
http://imathomebaking.com/
Thanks for your post. I won't make it again but we ate every bite of the one I baked :) Blessings, Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/
Sorry this one was a struggle for you.
I did make mine in a 10" regular cake pan and it came out fine. (Although it only had 2' sides, so I did still have to put part of the batter in a second pan)
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