Grapefruit Yogurt Cake
Committee meeting working lunch, 2/23/12
Slightly adapted from this recipe at Smitten Kitchen
This cake tastes similar to lemon pound cake, with an unexpected grapefruit twist to make use of a winter fruit that, though not local, travels well.
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large grapefruit (you will use the zest [grated peel] and ⅓ cup of the juice)
- 1 cup plain yogurt – whole milk, low fat, and fat free all work. (Note: you can use vanilla yogurt if plain is unavailable, but see notes for other changes required.)
- 1 cup plus 1 tablespoon sugar, divided between cake and syrup. (Note: if using vanilla yogurt, reduce to ⅔ cup plus 1 tablespoon sugar.)
- 3 large eggs
- ½ teaspoon vanilla extract (Note: if using vanilla yogurt, omit vanilla extract.)
- ½ cup vegetable or canola oil
Preheat oven to 350 degrees. Grease a loaf pan, then dust with flour.
In a medium bowl, combine flour, baking powder and salt. Set aside.
Zest the grapefruit by rubbing it on a cheese grater. You should grate off only the colored part of the peel, leaving the bitter white pith on the fruit. Set the grapefruit aside (you will be juicing it later.)
In a large bowl, combine the zest, yogurt, sugar, eggs, and vanilla. Mix thoroughly.
Add the flour mixture to the wet ingredients in the large bowl and stir until combined. Then, using a rubber spatula, fold the oil into the batter. To fold in, place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.
Pour the batter into the prepared pan and bake about 50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan, then flip the cake out of the pan and place on a wire rack to cool.
While the cake is baking, prepare the syrup. Cut the grapefruit in half and squeeze the juice. Measure ⅓ cup juice (remove any seeds) and place in a small saucepan with remaining 1 tablespoon sugar. Heat on the stove, whisking, just until sugar is dissolved, and then remove from heat.
When the cake is done and cooling, slide a plate or tray under the cake on the rack. Slowly pour the juice mixture over the still-warm cake, allowing it to absorb as much of the juice as possible. Cool completely before slicing and serving.
Yield: 1 loaf