Tuesday, September 4, 2012
Tuesdays With Dorie: Nectarine Upside-Down Chiffon Cake
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.