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Upside Down Pear Chiffon Cake [BWJ]

upside down pear chiffon cakeThe sun seems to be fighting it’s way into the bleary winter days. It seems spring is coming soon. Although as these months roll by, I cannot help but feel like fall is just around the corner. Apples, pumpkins, ginger, spice and everything nice is on its way.

Nectarines were no where to be found around here so it was easy to make a fall substitute and try some pears for the topping on this cake. The idea sounded tasty, but as a final combination, it really wasn’t something that struck my fancy. The lemon chiffon just didn’t work with the streusel and the caramel topping. To make it worse, the cake sunk way too much in the center (after the toothpick test came out clean!) and the middle was a wet doughy mess.

This past weekend, we had friends over for lunch and I decided to go way out and make a Christmas Dinner. This was supposed to finish off the day in a delightful way and it just didn’t hold it’s own I am sad to say. I may try to just make the cake – no fruit, no caramel, no streusel – and I suspect we would enjoy it quite a bit.

Upside Down Chiffon Cake was hosted by Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery for Tuesdays With Dorie.

 

Discussion

2 Responses to “Upside Down Pear Chiffon Cake [BWJ]”

  1. Absolutely stunning, Gretchen! Too bad it fell flat… :-(

    Posted by Marita Madeloni | September 5, 2012, 11:43 am

Trackbacks/Pingbacks

  1. [...] I had grand plans with Dorie’s Upside Down Cake. I was going to use it to show off a delicious and interesting fruit from Peru. While it may have looked royal, the cake itself left me wanting. Funny thing is, this is not the first upside-down cake in the Baking book that has come out leaving me wanting. [...]

    Provecho Peru - May 7, 2013

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