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Pink Grapefruit Yogurt Cake...


Every morning, I start out my day with 1/2 grapefruit and a glass of vanilla soy milk. Up until I turned 24 however, grapefruit was a terrible and inedible sour taste to me. So in the spirit of acquired tastes, here's a recipe from spilt batter for pink grapefruit yogurt cake...



Pink Grapefruit Yogurt Cake
adapted from Joy the Baker
  • 2 c. flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 3/4 c. sugar
  • 1 c. plain whole milk yogurt
  • 1/3 c. vegetable oil
  • Juice and zest of 1 pink grapefruit.
  • 1 tsp. vanilla
  • 3 Tbsp. powdered sugar

Preparation

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside. I used two 8-inch pans.
  • In a medium bowl, whisk together the flour, baking powder and salt to blend.
  • On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant 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, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Coo completely on the wire rack.
  • In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Remove from heat.
  • To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush.
  • Store at room temperature, wrapped well for 2 days.
{recipe/photos via spilt batter}

enjoy...

3 comments:

betty said...

I really like yogurth recipes, I think that cakes with yogurth are more moist and they have a really nice sour flavor, nice to have something different, nowadays it is just "pumpkin..." I want to give this recipe a try!

Rose Braisby said...

not only does this look delicious, it's cheap too! definitely got to try this :)

Aurelia said...

I must try this recipe!

Thank you for sharing it with us!

xo

http://photography-happens.blogspot.com

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