an upside-down cake
September 4, 2012 § 19 Comments
As you can see, I had a hard time wrapping my head around this cake. It looks nothing like the caramelized and streusel-filled Nectarine Upside-Down Chiffon cake by pastry chef Mary Bergin in Baking with Julia. And while my version has a pretty face, I do wish I had remembered to include the streusel; I made it but forgot to add it when filling the cake pan. My cake could have used that extra punch.
Replicating Mary’s nectarine cake was just not to be. First of all, this has been a great year for fruit in Colorado, and our most important fruit crop is probably peaches (move over Georgia). I had bought a case, “inherited” a case and then was given cases of peaches. I needed to preserve the onslaught of peaches without having an extra freezer or the time it takes to make several batches of jam or butter; these babies were RIPE and needed to be processed right away. So I now have several pint jars of canned peaches in light syrup in the basement. I used three of them to make this cake! I opted for granulated instead of the brown sugar under the peaches thinking I’d get some caramelization during baking.
Chiffon cakes, like genoise (remember June’s French Strawberry cake) rely heavily on the nature of eggs, in this case separated yolks and whites. Since I used these lovely farm-sourced eggs which vary in size as well as color, I selected the ones closest to large size. You can also measure them if needed allowing 1/2 oz per yolk, and 1 oz per white. (Check out this new and amusing way to separate eggs.) At this point, the rest of the dry and wet ingredients have been combined and are just waiting for perfectly whipped eggs whites at medium stiffness. If the whites are under whipped they won’t contain enough air to lift the batter, but if they’re over whipped they contain too much air and end up popping as the heated air expands in the oven and your cake collapses. At sea level, you can whip the whites a little stiffer than mine at 5000 feet, but definitely don’t let them start looking like popcorn or weep, both signs of severe over beating and impending cake disaster. Start over, it’s worth it.
“Sacrifice” 1/4 to 1/3 of the whipped eggs whites to lighten the batter. I just quickly whisk in with the mixer attachment and avoid one more things to wash. Don’t worry if the whites are streaky in the batter at this point.
Now add the rest of the egg whites and quickly fold in with the spatula. Stop once the batter looks uniformly mixed. If you continue to fold pass this point, you start to deflate the batter and are also on the road to a tough cake.
Working quickly to avoid losing the precious breath of your cake, pour it into the prepared cake pan (don’t forget to have buttered the sides) and level by just tilting the pan around instead of using the spatula to smooth the surface (the less touching, the better now). Here’s the cake just before going into the oven, and here’s my streusel I discover in the refrigerator just after that. Oh yeah, forgot to bake and cool the streusel, so it’s not going to happen this time.
Another altitude adjustment I made was to increase the oven temperature by 25°F for the first 10-15 minutes of baking, but again I forgot to turn the oven back down to the correct temperature. So it’s a little dark on top, but you see how level it is as the top sets before it can dome too much and then collapse. The final verdict after altitude adjustments and boo-boos? Pretty peaches, but the cake’s a little too wet (almost like pudding, if you like that) just underneath them. Beautiful yellow color, but actually a little too eggy in taste for chiffon to me. A little bit of a plain-jane, should’ve remembered the streusel layer and used the brown sugar with the peaches.
Wow, very different looking for sure. I wonder why it was so yellow?
http://imathomebaking.com/
the beautiful yellow color is from those farm egg yolks. loved the color for a lemon cake, just not the flavor.
Some are winners some are not! You cake looks lovely and I enjoyed your post. Even though you are right the brown sugar would have made a difference! Blessings, Catherine http://praycookblog.com/2012/09/twd-bwj-nectarine-upside-down-chiffon-cake/
You get such great results at your altitude. We loved the streusel and the flavours really make this cake (at least for us).
What an utterly impressive looking cake. I love everything about your post, the fact that you used your own canned peaches, farm fresh eggs and all the fantastic advice that you so graciously give, I know that I can certainly make good use of it! Thanks for this wonderful post!
I love the pastel look of your cake. And leaving out the streusel sounds exactly like something I would do!!!
You certainly produced a tall cake! I guess the streusel was good addition. I couldn´t bake it on time but I probably will when nectarines are in season. Have a great week Marilyn!
I’m in Colorado also (just moved here) and I haven’t made any adjustments for altitude baking. What altitude are you at? I’m at 5300…should I change my oven temps? Things seem to be coming out of the oven fine, but could they be better?
Hi Snow! Welcome to Colorado. I’m in Boulder, close to your altitude (a mile-ish), so any adjustments I make should work for you too. A lot of recipes will work just fine for you, but anything delicate (like cakes) or really rich (like buttery cookies) might lose their shape (leaveners make things rise too much and then they crash, or spread and fill the whole pan). Also, the dry climate and lower boiling point of water can make things that don’t have much fat in them taste dry (mainly breads). If you Google “high altitude adjustments” you’ll probably get enough suggestions to make your head hurt, but in a lot of cases, just see what happens, and then you can see if an adjustment is needed. You’re welcome to ask me if you run into a problem!
Sounds like we all had some issues with this recipe but in the end it is all about trying them out 🙂 Thanks for baking alongside me this month!
Your cake looks beautiful…and not at all too brown! Great job!
I think it looks wonderful and fluffy. I don’t think I would miss the streusel. It kind of weighs down the cake.
to use granulated sugar and get caramelization you would have had to make caramel to pour into the bottom of the pan instead of just melting the sugar with the butter… 🙂 Thats what I prefer over the brown sugar/butter combo… go figure! 🙂 Great job though! Your cake looks so tall without that dense and moist brown sugar!
Well, I guess my cake proved your point! one more thing I forgot!
LOL, it still looked really pretty though!
Holy peaches, Batman! It sounds like you had a busy afternoon.
I like that you posted all your challenges and mishaps – although it still looks like you ended up with a pretty impressive cake!
Eggs from happy hens and sunny peaches – what’s not to like 🙂
I like the golden color to your cake…
Carmen
Your cake looks a thousand times better than mine!! Delicious 😉