As I sit here and write this post, the sun has set and Labor Day is hours away from being over.
And with it, the last vestiges of summer.
The nights have become considerably colder.
One kid is off to school. The other one goes back in a couple of days.
Racing season is over at the track.
Apple season is here.
And I have reverted to turning on the oven during the daylight hours.
I find upside down cakes intriguing. There is something about the process of turning over the warm cake pan fresh out of the oven and hoping that everything stays where it is supposed to be that is "on the edge".
Like a baker's double dare...
I decided to live on the edge all over the place with this one.
First, I didn't use a spring form - I used a 10" cake pan with two inch high sides and a smaller 6" baking dish.
Second, no streusel. The shorter cakes didn't seem to warrant it.
Third, I was out of lemons. I had limes. Lime juice went in the cake.
Fourth. I only waited 10 minutes to flip the cakes. Since I didn't use a spring form, I was worried about stickage. Stickage is not good.
Fifth. The cake didn't seem to care that I disregarded so many carefully issued instructions. It was good.
And that's all I have to say about that...
It's back to work tomorrow. Blah.
P.S. Goodbye summer. It's been fun!
This post participates in Tuesdays with Dorie. Other blogged descriptions of this week's recipe can be found at the Tuesdays with Dorie site. For the Nectarine Upside-Down Chiffon Cake recipe, please visit the site of this week's hosts – Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery.