TWD: Nectarine Upside-Down Chiffon Cake


I love the idea of this Nectarine Upside-Down Chiffon Cake! It’s so refreshing to find an upside-down cake recipe that doesn’t call for canned pineapple rings and super-sweet maraschino cherries. (Not that there’s anything wrong with that…but yeah, there’s kind of something wrong with that. It’s just not my cup of tea plate of cake.)


This cake came at the perfect time to take advantage of the bounty of fresh and juicy nectarines I’ve been finding at the farmer’s market this month. I usually enjoy them plain, but they were delightful in this dessert. The long cooking time gave them a tender, caramelized taste that was the perfect topping for the light, lemony chiffon cake underneath.


This cake was a beauty, for sure.

I also loved the  ribbon of nutty, cinnamon-scented streusel in the middle. It added a bit of interest, an extra sweetness, and a bit of texture to the fluffy cake.


What I didn’t love was the cake recipe itself. My cake completely sunk in the middle, and after reading other people’s experiences, it seems I’m not alone. It was almost overbaked on the edges, but the sunken middle had a gooey, soggy texture. The parts that didn’t sink were soft and tender, but this cake could have used a little more structure to keep things even.

In looking at the recipe, my guess is that it had too much leavening. A teaspoon each of baking soda and baking powder, plus the meringue, for a recipe that calls for only 1 cup of flour seems a little excessive. Next time I would cut the leavening by a quarter (maybe even a half?) so it wouldn’t have the crazy rise and, hopefully, avoid the subsequent fall.


Oh, and I thought you might enjoy this! When I flipped my cake it had a bunch of liquid on top, a mix of juice from the nectarines and butter from the topping. It didn’t look too appetizing, just pooled there on the cake, so I used my handy-dandy cooking syringe* and suctioned it off. Worked like a charm. I just might patent this thing.

*This was actually a chocolate syringe. I bought it from Max Brenners in NYC, full of warm chocolate ganache, just ready to be shot into the mouth. THAT is an idea worth patenting.

Want to make your own super-summery, light and tasty, quite possibly sunken Nectarine Upside-Down Chiffon Cake? Head over to our hosts, Marlise and Susan, for the recipe!

6 Responses to TWD: Nectarine Upside-Down Chiffon Cake
  1. cindy says:

    Love the syringe! I need one. My cake did sink a little but not so much that it ruined the dessert. We loved it.

  2. Teresa says:

    It looks beautiful, even though it didn’t cook evenly. We didn’t have any trouble, but it seems like at least half of the group did.

  3. Love your presentation. It looks delicious and inviting. We made our cake gluten free and for once this may have worked in our favor. What may be too much leavening for a “gluten” batter, is perfect for gluten free. We loved the recipe and will make it again, perhaps using apples instead,as we are moving into the Fall season.

  4. Cathleen says:

    It looks beautiful! Gorgeous photos. I’m making this tomorrow for girls night. Keeping my fingers crossed!

  5. Marilyn says:

    I agree with you about the leavening. Since I’m at 5000′ altitude I reduced the baking soda to only 1/4 tsp and got a level cake. Not sure I’d call this an everyday cake either.

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