Ain’t she a beauty?
So there are these times when I go home and I think – you know what would make life so much better right now? Cake.
I’m one of those girls who always has cake-making ingredients on hand. And lord help me if I ever go into my cabinets and find that I’m out of sugar, flour, oil, and eggs at the same time. There will be no wrath like this woman sans baking ingredients.
But how did I land on the grapefruit cake? Well – partly it’s because I keep reading about how good grapefruit is for you and how it can help you burn extra calories during the day if you eat it for breakfast. I purchased a couple of big ol’ pinky grapefruits hoping they’d help me on my journey to a six pack. Hah.These pretty grapefruits sat in my fridge for 3 days, then 4 days, then 7 days.
And I learned something very important about myself: I actually don’t like the idea of eating grapefruit for breakfast. Actually, nothing seems less appetizing than a grapefruit for breakfast. It’s too sour and not nearly as pleasant and refreshing as an orange in the AM.
But grapefruit CAKE for breakfast? Why the fuck not.
I like lemon cake. I like key lime pie. I love orange blossom frosted cupcakes. I know I can fuck with a citrus flavored dessert. And that, ladies and gentlemen, is how I was inspired to turn my grapefruits into this super lovely cake.
Please note: the cake has not helped me on my journey to a six pack but it did provide delicious momentary happiness and I’m good with that.
Grapefruit Yogurt Cake
This recipe is adapted from my all time favorite baking blogger Smitten Kitchen, which is adapted from an Ina Garden recipe. We're in good company people.
I would have followed it to a T if I had all the right ingredients, but lo, I was short on veggie oil, vanilla sugar, and milk. But with a little ingenuity and a proper understanding of how to substitute ingredients, I emerged victorious with this delightful little cake.
- Preheat the oven to 350°F. Prep a cake pan by pouring a little oil or rubbing butter into the bottom and sides of the pan. Line the bottom with parchment paper and sprinkle the whole thing with a little flour.
- Combine the the dry ingredients. Sift together the flour, baking powder, and salt into a bowl.
- Combine the wet ingredients. In a second bowl (or a kitchen aid stand mixer if you're a fancy yet lazy mofo like me) whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
- Slowly add the dry ingredients into the wet ingredients. Then add the oil into the batter and mix till everything's all incorporated.
- Pour the batter into the prepared pan. Bake for ~ 50 minutes (or until you a can stick a wooden toothpick in the center and it slides out clean and not ooey gooey and if it does come out ooey gooey put it back and be patient).
- Make the glaze by heating the 1/3 cup grapefruit juice and 1sp sugar (not the Demarra!) in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, let cool in the pan for 15 minutes. Place on a baking rack over a sheet pan. While the cake is warm, pour the grapefruit-sugar sauce over the cake and allow it to soak in. Sprinkle Demarra sugar on top to finish.
- 2 cups (190 grams) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (230 grams) plain whole-milk yogurt
- 1/2 cup almond milk*
- 1 cup (200 grams) sugar
- 3 extra large eggs
- 1 tbsp grated grapefruit zest (approximately 1 large grapefruit)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (120 ml) vegetable oil**
- 1/4 cup (120 ml) coconut oil**
*Use any milk or milk substitute. I was running low on vanilla extract but happened to have vanilla flavored almond milk on hand and some vanilla flavored sugar so I went with that. Next time, I'm going to use coconut milk
**Use any combination of oil / butter to get to about 1/2 cup. I prefer a mix of vegetable oil and coconut oil when baking but next time I'm going to try all coconut oil
For the Glaze
- 1/3 cup (80ml) freshly squeezed grapefruit juice
- 1 tbsp sugar
- 1 tbsp Demarra Sugar