This week for Baking with Julia, the challenge recipe was Nectarine Upside-Down Chiffon Cake, hosted by Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery.
This is the fourth recipe that I have been called on to make in the last month or so requiring nectarines - but it's winter in the Southern Hemisphere, so no nectarines here guys. Once again, I used canned peaches in place of the nectarines.
The highlight of this cake was the streusel, which is placed in the middle of the cake and doesn't get a guernsey in the title of the cake:
Just look at that heavenly, crunchy, spicy ribbon! The rest of the cake was good, but man, the streusel lifted it into the extraordinary. I reckon that this cake would be terrific served warm with icecream.
Visit the Baking with Julia LYL section to see other gorgeous Nectarine (or some other fruit) Upside-Down Cakes.
