We bought a truck load of grapefruits from Costco the other day, and I finally had my excuse to make this cake that I saw on another blog not too long ago. I find grapefruits to be hit or miss, so as I sliced one of the many, in half, I hoped that it would be a sweet one. The recipe calls for pink grapefruit, and although my grapefruits were not especially pink, they still gave this cake a citrusy punch.
I have seen variations of this cake floating around out there, but this one also called for yogurt, which I still had remaining from previous recipes (and which was about to be past its due date shortly). This cake was very easy to put together. I gathered all my dry ingredients and whisked them up. I smashed grapefruit zest and sugar together with a fork to produce a “fragrant sugar”, as promised by a fellow food blogger. This zest and sugar combination was my favorite thing about making this cake. I beat eggs with this beautifully scented sugar concoction, until pale yellow and thick. I added whole milk yogurt, oil, and vanilla to the pretty yellow liquid and stirred it up. I poured the dry ingredients into the wet ones, and combined. Perfectly simple. My batter went into a Bundt pan, although a springform pan or loaf pan would work too, and cooked for 30 minutes.
When the timer went off at 30 minutes, I tested the cake with a wooden toothpick. The toothpick came out clean, but the top of my cake did not look done-it was white in color (not golden by any means), and it looked a bit wet. I believe the toothpick doesn’t lie, so I pulled out the cake and let it cool completely. Once cooled, I turned it over and plopped it onto a dish. The top, which is now the bottom of the cake, was so sticky that the cake refused to move on the plate, but this sticky top now bottom added texture to this cake. I totally recommend letting it stay a little sticky on top and remove before it turns golden brown for three reasons. One, the cake was extremely moist throughout and I fear that any additional time in the oven would have resulted in a dry cake, which commonly occurs with these citrus based cakes. Two, the rest of the cake is a perfect golden brown. Third, the sticky bottom of the cake has a great consistency-chewy and light, and it nicely contrasts with the rest of the cake’s texture.
Now that I have overly explained the aspects of this cake, it is necessary to discuss the glaze. I would not call this a glaze by any means, although it did make the cake glisten. You boil juice from one grapefruit and three tablespoons of confectioner’s sugar, then let simmer for 10 minutes, stirring constantly, until it thickens. Sounds easy enough, but the liquid never got very thick. The juice continued to reduce, and I was afraid that I would be left with very little to glaze with, so I removed it from the heat and poured it over the cake from the saucepan. This was a slightly messy process, so I recommend pouring the glaze into something like a small pitcher to pour over the cake or use a brush to brush it on. Although the glaze did not resemble your typical glaze, it brightened up the cake and provided a lovely sheen as well as a strong citrus sweetener.
When I took a bite of my cake I had two thoughts-that I couldn’t really tell that it was grapefruit, but it definitely tasted like a citrus fruit and that it would be a great breakfast cake (yes, you can have this cake for breakfast since it has fruit in it 🙂 )
Pink Grapefruit Yogurt Cake (replicated from JoytheBaker, The Greyston Bakery Cookbook)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
Juice and zest of 1 pink grapefruit. (1/2 cup of juice and 1 tablespoon of zest)
1 teaspoon vanilla extract
3 tablespoons powdered sugar
Preheat oven to 350 degrees. Prepare a Bundt pan (springform pan or loaf pan)
In a medium bowl, whisk together the flour, baking powder and salt. On a plate or medium bowl, combine granulated sugar and zest. Using a fork, rub the zest into the sugar.
In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine. Pour the batter into the prepared pan. Bake for 30 minutes, or until a wooden toothpick comes out clean. Allow to cool, then remove cake from pan.
In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil. Reduce the heat, and simmer for 10 minutes while stirring constantly. Remove from heat, pour glaze into a small pitcher to pour over cake or use a brush to brush onto cake.