The last couple of weeks have been so busy, I was beginning to wonder if I was going to get this made or not.  I pretty much followed the recipe as written with just a few minor changes.  My nectarines were large so I cut them into 10 pieces each, instead of 8 pieces as suggested.  I cut a round of parchment paper to fit inside the spring form pan and put the brown sugar/butter mixture on that.  I melted the butter and then mixed it with the brown sugar as I didn’t want to put my spring form pan directly on the heat.  I left the ginger out of the streusel.  I was taking this as the dessert for lunch at my friends house, and a teaspoon of ginger sounded like a lot of ginger.  I had read a few of the comments from those who baked early and several said they didn’t like the streusel.  The only thing I could figure out that you might not like in the streusel ingredients was the ginger, so I just left it out.  My streusel was delicious.  Actually, the whole cake was delicious!

My cake did sink in the center, but it wasn’t gooey.  I baked it for 60 minutes, which was 10 minutes longer than suggested.  When I inverted it onto the serving platter there was extra melted butter and liquid on top of the cake and I used a paper towel to soak up a bit of the excess.  We served it with vanilla ice cream and it was enjoyed by all the guests.

This recipe is definitely a keeper.  I think I’ll try it with pears this fall.  Yum!

The recipe can be found on pages 241-243 of Baking with Julia.  It’s also on the two blogs listed below along with step by step instructions and beautiful photos.  Thanks for hosting Marlise and Susan.

Tuesday’s with Dori hosts for this week — Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery