I was hesitant to try out nectarine upside-down chiffon cake because the the recipe is almost 3 pages long (I have short attention span!) and it also seems that some of the TWD-ers encountered some problems when making the cake. But after reading through the recipe twice, it looks interesting enough for me to peel myself off the sofa and get ready to bake. I made 1/3 batch using a 6-inch cake pan. The pan is lined with parchment paper and so I did not have any problem when I flipped the cake over. The chiffon cake is light and airy and the nutty streusel definitely adds an interesting texture to the cake.
If you want to give the recipe a try, hop over to
Marlise's and
Susan's blogs!
Comments
Cheers,
Rosa