Sweet treats
We’ve had a few days of crazy warm weather. It was the kind of weather that sends people to their closets to hunt out shorts and flip-flops. While I didn’t go scrounging for shorts, I did manage to take a nice bike ride and putter around in my garden a little. Just a little though, because at this time of year, the weather seems to have a hard time making up its mind. And I don’t want to get carried away before the warm weather is officially here. I am so tempted to plant some radishes…
In the meantime, I’m still enjoying the citrus season. I think I may have mentioned the crate of citrus sitting out in my garage. I love to keep it stocked with whatever I happen to find at the store and right now, it seems that the blood orange count is dwindling. But there are still plenty of giant grapefruit. And hands down, I always prefer pink grapefruit. You just can’t beat that delicious color!
I don’t really need ideas on how to use up the grapefruit. More often than not, I just peel them into giant segments and savor a juicy bowl of them all to myself. Other days, I might set aside a few nicely peeled bits for a special salad. But when I feel like sharing, this recipe is a tasty one.
While it is not quite a one-bowl-wonder, it is easy. And happily, this is a pretty forgiving cake. You can mix and match on several ingredients, depending on what you have on hand. Feel free to use any fat percentage for the plain yogurt, keeping in mind that whole milk is always going to be better. I’ve also made it using sour cream – it’s versatile, I’m telling you. I like using olive oil in this cake, but feel free to switch out for vegetable oil as well, maybe even melted butter. And, for days when you are running low on grapefruit, this recipe also works well with other citrus. Enjoy!
Grapefruit Yogurt Cake
Adapted from Smitten Kitchen
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Prepare and generously grease a loaf pan. If you are feeling ambitious, you could flour it as well.
Wash and dry the grapefruit well. Zest the peel over a small plate. Cut the fruit in half and juice, straining out the seeds. Set aside.
Sift the flour, baking powder and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest and vanilla. Slowly stir the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all 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 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear and syrupy, about 8 minutes. Set aside to cool.
When the cake is done, place on a rack and allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Once the juice has soaked in, remove it from the pan and continue cooling.
To make the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cake.
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