Apparently I have been on a major sugar high lately because all my recent posts have been about cake, pie and more cake! But you kind of can’t help it this time of year. These is something about this season that makes me want to get into the kitchen and bake. Plus, I think it’s safe to say that my produce box may be to blame too. But I figure that including fresh fruits and veggies into your dessert means it’s kind of healthy, right? Well, here I am with another box inspired recipe. And this one takes the cake! It’s moist, it’s tangy, it’s divine.
I came across this recipe when I was getting ready to host a mommy group at my house. I was responsible to provide refreshments and wanted to use some of the fresh produce that I had around the house. I happened to have a bunch of grapefruits sitting in the fruit bowl but was at a loss of how to incorporate them into a yummy snack. I decided to check out Smitten Kitchen, an amazing food blog that has a ton of delicious recipes that are very well-organized. Under the “grapefruit” heading, was the recipe for this cake. It was perfect! So I quickly got to zesting, juicing and mixing and was more than pleased with the results. And my mommy friends were too :)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan. Line the bottom of the pan with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
Recipe from smitten kitchen
The original recipe suggests adding a glaze on top of the cake. However, I think the cake is so moist and flavorful on its own, the glaze is unnecessary. But you are welcome to try it if you are looking for a sweeter result.
I love this cake because it is unique and versatile. You can snag a slice for breakfast with a warm cup of tea, munch on it for a quick snack on the go, or enjoy a piece for dessert to round off a delicious meal. Once you give this recipe a try, you will never look at grapefruits the same. Or at least I don’t :)