Despite this post being a couple of days late, I actually made this cake early. I wanted to make the cake while I knew we'd still have good nectarines at the farmer's market, and a Sunday night dinner with my grandma and brother seemed like the perfect opportunity. Of course, the afternoon got much busier than I was planning on (to be honest, there was a one day sale that I really didn't want to miss!), so I was pretty panicked about how I was going to get the cake baked in time. I had no idea what a chiffon cake was, but it sounded fancy and time-consuming.
Luckily, I was completely wrong. This cake had three components--the fruit, the streusel, and the cake batter--but none of them was too hard to make. I'm still not great at gently folding in whipped egg whites, but I took my time and I think it went better than the last time. The cake had an excellent texture, and we all loved the flavor. Paul thought it tasted like a coffee cake--because of the streusel, I think--but definitely in a good way. My only problem with this cake was the presentation. It's probably because my springform pan is pretty cheap, but a lot of the (delicious!) caramel leaked out of the bottom. Some of the cake also stuck to the sides of the pan when I inverted it. It obviously didn't affect the flavor, but the sides of the cake were not nearly as pretty and uniform as I was hoping they would be. Oh well. I definitely plan on making this cake again, with all different kinds of fruit, so I'll have lots of opportunities to perfect the presentation.