Nectarine Upside-Down Chiffon Cake

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Named for the billowy, gossamer fabric that was flapper wear, chiffon cake is a fully American creation, almost certainly from the 1920s and most probably, as was later boasted, the first new cake to be created in a hundred years. A chiffon cake is delicate, light-textured, springy, moist and not as fragile as its sponge-cake cousins. It's a cross between an angel food cake and a butter cake; its distinguishing characteristic is that it is made with vegetable oil.
Because vegetable oil, unlike solid shortening or butter, cannot be whipped and therefore will not trap air, a chiffon cake needs to rely on other leavenings, usually baking powder, sometimes baking soda and always meringue, so you might want to read more about meringue.
With its springy texture and sprightly flavor, this chiffon cake is a fine foil for the caramely brown sugar and nectarine topping. It's a large cake - it's baked in a tall 10-inch springform pan, the better to show off the rings of baked fruit - and in the center is a layer of crunchy, crumbly oatmeal and almond streusel. The lemon base is a versatile palette - you can top with ripe juicy pears, tart apples, dark plums or even bananas.

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Ingredients

  • THE TOPPING
  • 1/2 stick unsalted butter
  • 1 cup packed dark brown sugar
  • 3 to 4 medium nectarines (the number will depend on the size) each cut into 8 pieces
  • THE STREUSEL
  • 1/4 cup unblanched whole almonds
  • 1/3 cup all-purpose flour
  • 1/4 cup (packed) dark brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon ginger
  • 1/2 stick cold unsalted butter, cut into small pieces
  • 1/2 cup quick-cooking oats
  • THE CAKE
  • 1 1/2 cups sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 large eggs, separated
  • 1/2 cup vegetable or safflower oil
  • 1/2 cup fresh lemon juice
  • 2 large egg whites
  • Ice cream or lightly sweetened whipped cream, for serving

Preparation

Step 1

Center the rack in the oven and preheat the oven to 350°F.

MAKING THE TOPPING
Cut the butter into 3 or 4 chunks and toss them into a 10-inch diameter springform pan that is 3 inches high. Place the pan directly over medium-low heat and melt the butter, tilting the pan so that the butter covers the bottom of the pan evenly. Remove the pan from the heat and scatter the brown sugar evenly over the melted butter, patting it down with your fingertips. Arrange the nectarine pieces in concentric circles over the sugar. For a fancier effect, alternate the way face from circle to circle. Wrap the bottom of the pan in aluminum foil to catch any butter that might drip during the baking and set the pan aside.

MAKING THE STREUSEL
Put the almonds on an ungreased jelly-roll pan and bake them until golden-brown and fragrant, 10 to 15 minutes, stirring frequently so that they toast evenly. To test for toastiness, break one open – it should be light brown in the center. Cool the almonds before proceding.
Line the jelly-roll pan with parchment paper and keep it at the ready.
Put all of the streusel ingredients, including the almonds, into the work bowl of a food processor fitted with the metal blade and pulse to mix the ingredients and chop the almonds and butter. The mixture will be rough and crumbly. Spread the streusel out on the pan and, if you would like to have a few largish lumps for textural interest (a nice touch), squeeze some of the streusel lightly between your hands and then break the clumps into smaller bits.

BAKING THE STREUSEL
Bake the streusel for 10 to 15 minutes, stirring once or twice, until golden brown. Transfer the pan to a rack and cool while you make the cake. (Keep the oven on 350°F)

MAKING THE CAKE
Sift together one cup of the sugar, the flour, baking powder and baking soda onto a sheet of parchment or waxed paper; add the salt.
In a large bowl, whisk together the yolks, oil and lemon juice until blended. Gradually add the dry ingredients to the yolk mixture, whisking all the while; set aside.
Beat the 6 egg whites in the bowl of a mixer fitted with the whisk attachment. At low speed, beat the whites until they are foamy and form very soft peaks. Increase the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar, beating until the whites are thick and shiny and hold peaks. (If you run a finger through the whites, it should leave a smooth, even path.) Fold about one third of the whipped egg whites into the yolk mixture to lighten it , then turn the yolk mixture into the whites and fold it in gently but thoroughly.

BAKING THE CAKE
Pour and scrape the half of the batter into the fruit-lined pan. Smooth the top, using an offset spatula, and sprinkle the streusel over the batter, keeping a little streusel in reserve to top the cake. Top with the remaining batter, smoothing it with the spatula, and place the pan on a jelly-roll pan. Bake in the 350°F oven for 45 to 50 minutes, or until golden and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack and let it cool for at least 25 minutes before inverting in onto a serving plate or cake circle.

STORING
The cake is best served just warm or at room temperature the day it is made. However, you can cover the cake and keep it at room temperature overnight.

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