Dienstag, 4. September 2012

TWD: Nectarine Upside-Down Chiffon Cake

To make it short: The Nectarine Upside-Down Chiffon Cake is great. Not quick in the making and it involves some different stages, many pots and dishes and time to make some dressing up when you could also go an easier way. But the result is convincing and worth the time and effort.

The cake would have been even better if I would not have miscalculated the butter amount. In Austria, we do not messure in sticks, cups and spoons, but grams. And I know, know, know by heart after almost three years of baking with the group: a stick of butter is 120g. However, in my mind it turned out to be 240g, so I doubled the butter for the caramel. The effect: After baking and cooling the cake was so soft and greasy-moisty that it almost fell apart. I decided to go an unusal way, something that usually never works - but having no eggs left I was desperate: I baked the cake a second time. And now, it got firm!

Due to double baking, the caramel got even more intense in taste and the streusel in the middle did spread all over the batter, so it looked more like a nut cake and did not keep the almost white colour I found in my google research for examples pictures.

Never mind. The cake did taste excellent. With this huge amount of butter it turned out very soft and moisty, but also very butter-loaded so that you can eat only small pieces at a time. But nobody said you should only take one piece a day. :o]

So, thanks to the TWD-group for choosing this recipe. It was fun baking a slightly more difficile cake than in the recent weeks. If you want to find out more about the recipe (or what the cake looks like, if you are using the right amount of butter ;o]) head over the the blogs of Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery, or buy the book "Baking with Julia" by Dorie Greenspan.

Kommentare:

  1. Good job! I like that you were willing to experiment to try to fix the cake. It sounds like it all worked out.

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  2. Butter is good--more butter has to be better! This really was one tasty cake. I want to make another one.

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  3. It sounds like it worked out in the end and I love the arrangement of fruit on top. In Canada, we don't sell butter by the stick (1/2 cup), so measuring out butter for recipes can get a bit messy.

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  4. Even with the double baking, your cake still looked beautiful. I'm sure it tastes delicious as well. Love the bright orange color of the fruit. Having family in Europe, we're quite familiar with the challenges of converting all the recipes from cups to grams, and the confusion that can sometimes result. Great job though.

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  5. Butter can be confusing. Even here in the States, I always want a stick of butter to equal 1 cup. I wish more cookbook authors would use metric measurements.

    Your cake looks lovely, though

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  6. Gret that it worked out after two bakings. It looks just fine!!

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