For the last several years, my husband’s brother and his wife have given us the Harry and David “Fruit of the Month” for Christmas. We love it because we get yummy, fresh, seasonal fruit delivered to our door once a month. Sometimes though, it’s more fruit than we know what to do with. Last month it was oranges and grapefruit. I made a fruit salad out of most of it, but I had seen this recipe for grapefruit cake and thought I would give it a shot.
I didn’t want something really big, so I cut the recipe down and just used one 10-inch round cake pan. And I topped it with French Vanilla yogurt and honey. It came out so yummy and moist and perfectly tart.
Adapted from Yankee Magazine
Makes 6-8 servings
Prep time: 30 mins; Cook time: 40 mins
Nonstick Cooking Spray
1 ¼ cups All Purpose Flour
4 Tbsp Cornstarch
1/2 tsp Baking Powder
3/4 tsp Table Salt
1/2 cup Unsalted Butter, 2 sticks, at room
1 cup Granulated Sugar
Zest Of 1 Grapefruit
Juice of ½ lemon
2 Eggs, at room temperature
Juice of 1/2 Grapefruit
French Vanilla Yogurt
Preheat oven to 325°. Mist a 10 inch cake pan with cooking spray.
In a large bowl, combine flour, baking powder, and salt. In a separate bowl, beat butter with an electric mixer until color lightens, about 2 minutes. Add sugar gradually; then beat until fluffy, about 4 minutes. Add grapefruit zest and lemon juice; beat thoroughly.
Add eggs, one at a time, beating well after each addition. Add one-third of the flour mixture; then beat until just incorporated. Add 1/4 cup grapefruit juice and another third of the flour mixture; then beat until just incorporated. Repeat with the other 1/4 cup grapefruit juice and the remaining flour mixture.
Pour batter into prepared pan. Tap pan on counter to get rid of any air pockets. Bake 40 minutes, or until a toothpick inserted near the center comes out clean.
Remove cake from oven and place on a cooling rack 10 minutes; then turn cake out of the pan onto rack.
[Nutrition info (cake only): Cals - 301; Fat - 12.9; Sodium - 315mg; Carbs - 43.8g; Protein - 3.5g]