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.