Peach Upside Down Cake
For Tuesdays With Dorie--Baking With Julia this go-round, we were to make the Nectarine Upside Down Chiffon Cake. Check out our hosts’ posts for the recipe.
I sort of veered off the written recipe. I couldn’t help it. When I looked at the cake, I decided I just couldn’t make a cake that had six eggs. I need to cut back on so many decadent, fattening treats a bit. But I did stick with a couple things as they were in the recipe from the book.
*The original cake is supposed to have nectarines, but I used peaches. I did a quick water-boiling bath to remove the skins and sliced them into eight slices each. I used three peaches.
*When I saw that the butter/brown sugar layer for the peaches to rest on had one cup of brown sugar, I decided it didn’t need that much sugar, so I cut it from one cup to only half a cup. I think it was just fine. I should have cut the butter, too. It would have been just fine with less butter as well.
*I did make the streusel just how the recipe was written, except I used whole wheat pastry flour instead of all purpose flour. The streusel was one of my favorite things about the cake.
*And finally, I didn’t make the chiffon cake. Instead I made this French Yogurt Cake, with just the vanilla extract. And I again used whole wheat pastry flour. Making this “lighter” cake, which has oil instead of butter and of course, yogurt (I used fat free, plain Greek yogurt), I felt better about having some of the dessert when it was done. I also baked the cake in a 9-inch springform pan, though the recipe says to use a 10-inch pan. I don’t have one. I think it was just fine in the 9-inch, but I’m sure the French Yogurt Cake didn’t have as much batter as the chiffon cake would have made.
I have a little laugh for you. I prepared the cake, put it in the oven, set the timer for 30 minutes and went about my business. The timer beeped. I opened the oven, saw that it looked like it still needed more time, so I set the timer again for 10 more minutes. When the timer beeped again, I opened the oven and noticed the cake didn’t look any different. Hmmm? What could be the problem? Why, yes, yes I did “bake” the cake with the oven off! SIGH It never occurred to me until after that 40 minutes that the oven wasn’t even on! What a goofball! I know, I’m not the only one to do such a thing, but silly me!
I removed the cake from the oven while it preheated. I think one of the reasons I didn’t realize the oven was off was because it was still warm from baking the streusel. I like to think I would have noticed a cold oven.
My family prefers Cool Whip to fresh whipped cream. I only obliged this time because we happened to have a tub of it in the refrigerator. Sometimes, it is just so much easier to dollop a little Cool Whip on things—you know, there’s nothing quite like a little hydrogenated oil and high fructose corn syrup to top off a great, healthier cake. sigh