Tuesday, September 4, 2012

Baking with Julia: Nectarine Upside-down Chiffon (cup)Cake

The Labor Day weekend has come and gone... how did this summer go by so fast?!? *sigh* Since we are temporarily car-less, we didn't plan much this weekend and mainly puttered around at home. Knowing the stores would be closed on Monday for the holiday, I checked the recipe (here and here) to make sure I had everything I needed for this recipe as I didn't want to find myself missing anything when it came time to bake.

So, after a nice, leisurely weekend of watching tv, going for a nice long walk with B and working on a quilt project, I gathered everything to make Pasta Carbonara for dinner and the upside down cake for dessert. Pulled everything out on the counter to get my mise en place together and discovered.... I only had 4 eggs left. Wait... when I had checked the other day I had 7 eggs, which should have been plenty for the two recipes! Then I realized, B had kindly made me french toast for breakfast... that explained the missing eggs. What to do... I couldn't run out and get more, and I couldn't make Carbonara without them, and I wasn't about to start tweaking the cake recipe, never having made the thing before. B suggested making a half-recipe for the cake, but it was baked in a pan with two layers... I only have one size of cake pan, and surely halving the recipe for a full-size pan would result in skimpy layers, and that just wouldn't do. Then it hit me.... cupcakes! Since it's just B and I, having a few individual-sized servings is better anyway and it would certainly make up for the fact that I'd only have half the batter! So, cupcakes it was...

Nectarine Upside-down Chiffon Cupcakes