I made it several times already, and here are my comments: I did use the glaze, and it was a perfect compliment to the cake. But when grapefruit is used in cake, it takes on a whole new form.… Add the flour and baking powder and stir until just mixed. It is the best cake I make, apparently! totally delicious, perfect bitter/sweet flavor and great texture. That glaze looks divine, too!! I just made this and it is delicious! I’ve since made whole lemon cookies and would love to attempt some kind of whole grapefruit cake. I will make this again for sure. I’m getting ready to make this Grapefruit Cake now – my tree in Palm Springs is laden with fruit and it needs to be put to good use! but we’ll see what direction it ends up going , This looks so good – I have never baked with grapefruit before but am willing to give it a go! I am such a sucker for pink these days. But do I have time to soak cashews for this…? They turned out great, and I used one grapefruit for both cakes. it’s still insanely moist and the grapefruit leaves a lovely aftertaste. Unfortunately I have no mini loaf pans… the size adds to their charm. …No, Ashley, you do not. Jan 6, 2019 - We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have becom… Had to bake for 60 minutes to cook through. Rate this recipe! It came out delicious. I’m excited to try this with orange and a good flavorful olive oil with an orange/honey glaze. I might have followed the way Ina did it in her yogurt cake but would absolutely make it as you say if doing so today. This was a great recipe. I love grapefruit and have been eyeing this recipe for years. 1. I think the trick next time might be to flip it onto a cooling rack so no syrup pools, and just deal with the loss of some streusel into my mouth — I mean, onto the counter/plate beneath. Tastes just as good, however, and incredibly moist. Might you have a modification for high altitude? I have this theory, or shall we call it a personality disposition, that nothing is ever really perfect. Pomelo is slightly sweeter than grapefruit, but still has some bitterness. I love the sweetness of a red grapefruit and wonder how/if that would change the recipe. Having divided the batter into two miniature loaves, one for us and one for friends, I skipped the glaze due to nothing but laziness, though in truth it doesn’t need it for anything but show. I read in the intro that the “light” version of this recipe called for one more egg than the regular version, so three instead of two. Could you not just combine it with the other wet ingredients in the step before and fold it into the dry afterwards? Nigella does her “Mother-in-law’s Madeira cake, with yummy lemon and it’s decidedly not light! I also think that her “big stir” is just how she talks when she’s demonstrating a recipe – goes along with “how easy is that?” I love pairing cardamom with citrus. I could scroll through your comments to see if anyone linked, but I’m too lazy, so here: http://bakingsheet.blogspot.com/2006/10/lime-chiffon-cake.html (!). However, I used some beautiful blood oranges in place of grapefruit – the cake was SO yummy! Turned out delish! Removed about 1/8 tsp baking powder. Followed the directions (had to bake for 55 min, rather than 50 in my oven), and it turned out perfectly! Susan — Quite possibly true, though I respect her for not throwing skim milk into her hot chocolate so she can use the word “healthy” on tv! It seems like a whole grapefruit would have more zest than that. All-purpose, I’d swap by weight, not cups. Transfer cake batter into greased bundt pan. Well, I was intrigued by this post, so I mentioned it on my facebook status. Hi Deb, I don’t know what I’ve done wrong but my cake turned out to have this under cook pancake consistency, just dense brick. Sorry if you’ve covered this before- tried looking through previous comments and they were extensive! Made it in two miniature loaves. * didn’t cook the first syrup – just used fresh juice and stirred in a tbs agave syrup. Thanks so much for this wonderful recipe. Hi Deb, can I replace the extra large eggs with large plus a little? I love orange breads and etc because they’re usually not too sweet. Well the odd drop of glaze made it on my fingers and it was tasty. One day I will make this correctly I swear (and none, I repeat NONE of these blunders are should reflect any fault with the recipe)! Just baking another now and I’m leaving the zest out of the glaze. Thanks so much! 2,585 views I actually really love baking with yogurt and try to use it as a substitute as often as I can! Whole wheat flours will toughen the more you stir, so only mix until just combined. Called out in this recipe. Just made this cake but didn’t know where/when to add the sugar. I get so much d-lite from your blog. Her food is ridiculously amazing and she always puts forth the most delectable, flavorful, and beautiful dishes. Just made this but split it into 3 mini loaves. Thanks for another great recipe, Deb! You might want to check out the comment guidelines before chiming in. I ended up making it twice in one week. Instructions Combine the liquid ingredients in a large bowl. I am going to give it a whirl today and take it to my Scout Meeting later tonight to share with everyone. I used lemons, low fat yogurt, and three small eggs because that’s what I had on hand, and it turned out so nicely. I added 1-2tbsp water to smooth out. Figured the juice/sugar took some time to absorb and to just wait and let it do its thing. Yum, this looks so good. baking powder. I baked this yesterday – DELICIOUS!! 3 XL à 63.8g equals roughly 4 M à 49,6g I made this yesterday using a 9 inch springform pan (baked it for about 40 minutes)…it was excellent! and same with the glaze– put some zest in food processor, cook glaze down a bit and pass through fine meshed sieve if you don’t want zesty bits. **I used beet sugar to keep the cake lighter in color, but you can use coconut sugar, or a dry sweetener of choice. alice — I use this substitution for baking powder. I always find the extra-large eggs befuddling too, however I keep this conversion in mind: 1 cup eggs is roughly equivalent = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small. Or curse you…. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Step 10 Make the glaze – combine the confectioners’ sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Now, this is something I haven’t tried yet, because I don’t have it at hand… adding Campari to the the batter/juice/glaze. It has just the right amount of sweetness, slightly tart from the grapefruit and moist thanks to Greek yogurt. Twenty minutes later I remembered I failed to add all. I used two grapefruits worth of juice reduced down, and yellow grapefruits because that was what I had – the flavour was pretty knock-you-out grapefruit. I did have a couple issues that I am guessing will not have an ill effect. That’s what I have. I bet almond paste, like in the tea cake you made last week, would be awesome in here. You always come up with the most amazing recipes. I have a feeling grapefruit will be quite similar though not nearly as tart. I posted the recipe for the Brown Derby’s Grapefruit Cake. Just made this for my baby & mom Yoga group for our last class. (I just made some using Martha Stewart’s recipe and it was too sweet, but really really good – next time I’ll use half to 3/4 of the sugar and it will be totally AMAZING.). 1 tablespoon grated grapefruit zest (approximately one large grapefruit) I’m in awe, inspired and already 3 kilos heavier than i was when i first read your post. All right, well, I screwed this up to a fare thee well – hahaha – but I believe it will still be fantastic. 1 1/2 cups (190 grams) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup (230 grams) plain whole-milk yogurt 1 cup (200 grams) plus 1 tablespoon (13 grams) sugar I love the pairing of grapefruit juice with Campari in a cocktail, and it may give the cake the much sought after pinkness, adding more bitter complexity along the way… Had 1 grapefruit to use up so this was perfect. Would it alter baking time ? Made this in a 9 1/2″ loaf pan with about the same cooking time and a little extra zest in the batter. Thanks, Deb, for another wonderful recipe! I do not suggest using all whole wheat flour, as the cake will be pretty heavy and dense. Made this for Mother’s Day! I believe it was a Food and Wine recipe and it was AH-MAZING!!!! ), wrinkled his nose and said it sounded weird. (and learned that my german eggs are bigger… 3 L are fine in Europe, too https://de.wikipedia.org/wiki/Eierkennzeichnung#Gewichtsklassen ), Dang, man! Thank you so much. I swapped half the flour for white whole wheat (trying to stretch the AP flour, since there’s a shortage here) and it worked great. This time, I added a teaspoon or so of grated ginger — I had the microplane out for the grapefruit and it seemed like a natural pairing. Today I had the all the ingredients plus time on my hands since NJ issued a stay at home order. YUM! This cake is so tender! I was looking for an easier version of Ina’s lemon pound cake recipe and saw this… it was delicious! The cake took longer to bake due to the deepness of the dish, but the extra time developed a crispy crust and the inside cake was moist and light. The texture is right on. 2 tablespoons (30 ml) freshly squeezed grapefruit juice. smeels delish and came out gorgeous 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. The glaze wasn’t very thick, perhaps I should have let it sit and congeal for a while before drizzling. Also, thank you for not adding the glaze. It was very moist yet light, and had a beautiful light yellow color. *best operatic soprano* YUUUUUUUUUUUUUUM! Nevermind, just saw the comment above mine! I had a pomello, and that’s what inspired me to make it in the first place. cranberry syrup (and an intensely almond cake) Recipes. Grapefruit yogurt bundt cake: a light and tender crumb, subtly sweet, intensely flavorful cake. Yes, it will be a little less rich, but it will be okay. I also had trouble getting the glaze to take, but solved the problem by poking the crust with one end of a bent paper-clip and pouring the glaze over drop by drop (it is easier and faster than it sounds). (Secretly, I also hoped for a ‘ruby red’ tinge, but alas, not much luck with that one.). I’ve just made this cake today! Hi there, This looks amazing. Is it because i didnt cool it on a baking rack but on a sheet pan? Spray a loaf pan with baking spray and set aside. It was delicious, and I’d definitely make it again. Sweet Potato — Martha’s recipes always look so darling, always just-exactly-what-I’m-in-the-mood-for and so often disappoint me, too. No need to. It was honestly very unpleasant I can’t imagine it was correct. I made it a few weeks ago and my family demolished it immediately. I read through this recipe quickly today & noticed that there was a glaze. I have started to get organic fruit & veg boxes delivered every week and received 2 grapefruit’s which I hadn’t a clue what to do with until I found this recipe. Hmm, thinking of taking a lemon version to a xmas potluck party to offset the chocolate/frosting overdose I’ll be likely to encounter there. I thought it would have a stronger grapefruit flavor (definitely citrus, but somewhat indistinguishable), but it still was delicious and was a big hit! As I am sure this is too. I’m going to try this as soon as I can :D. making this for the second time. There are lots of online recipes for marmalade glaze, but I want to use the marmalade in the cake batter. This is a great recipe. 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. To receive the latest FMK recipes
It looks so moist and dense! Sounds totally bizarre but it was delicious! Just enough to add some color. Did you add the oil? It really came out so well. I sing your praises often. Oct 8, 2015 - Why did I make this cake? Wouldn’t this be lovely in a trifle layered with whipped cream, curd, and berries? I took it to my in-laws who seem to only like cakes that have no frosting (anything I bake with frosting remains untouched) and it was consumed within 2 days. And I don’t think it merely a decoration, at least for the sweet teeth that we are! Husband not only liked it, he ate most of the loaf and made a special trip to the store to buy more grapefruit and yogurt so I can make this again. So moist with the perfect citrus taste. No sugar frosting — totally does not need it. Or just cake. Thanks so much for this delicious recipe, grapefruits are one of my most favorite foods. I’m looking forward to making this cake again, properly this time! can wait to eat it Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. May 26, 2019 - Grapefruits have never appealed to me in the way that lemons have. Thanks for the recipe (and all your lovely recipes). I made this and it came out delicious! Description. If I want to make this in a “regular” loaf pan can I just double the recipe ingredients? Erin — Tempting! Like, duh. I am in love with this cake! Added about 1 Tbsp flour I have a grapefruit tree in my patio, and the fruit was ready and waiting for this cake to come across my path. I also did not do the glaze because I was going for more of an afternoon-with-coffee cake than a dessert cake. We love your bundt cakes, and I’m sure this would not be any less loved. Though I also liked, in that link above, Cupcake Blog’s use of candied grapefruit curls to let people know what was inside. Less oil? Oh my goodness. Got a whole bunch of grapefruits from a friend and made this cake tonight. If I thought it was good, let me tell you how amazing it was frozen! I halved the vanilla, which I think brought out the grapefruit. One, I only had large eggs, rather than extra large. Jan 6, 2016 - This Pin was discovered by alena skrinskas. So yummy, even skeptics loved it! Celeste — I used them once for something, maybe a salad dressing but I think they’d be really fun in this cake. did you just blend them same as the grapefruits? Suggestion…. Did not make the glaze. Recipes. Baked this beauty today, so so lovely! Store leftovers in container at room temperature, up to 3 days. I will make this cake over and over again! I came across your recipe for grapefruit yogurt cake and made it last week. It’s a very moist and tender cake with a nice light citrus flavor. I really do need to read recipes more carefully. I know this post is a year old now, but I rediscovered it from your 2007 in review post. I don’t think it’s going to last long! This is one good looking cake! Izzy | Pinch of delight. On my second try, I also went ahead and put the cake in the tupperware where it would live and then did the syrup so the rest would just soak into the bottom. Thanks again! Thanks, Deb, for sharing so many delicious recipes! However, I love baking with greek yogurt! I just had the same idea of “why not make a grapefruit cake?” and love the Ina Garten Lemon Cake recipe, so this is EXACTLY what I was looking for! Thanks.BER, This bakes up so nice – the timing is perfect. They serve them at Egg in Brooklyn, and I think are as simple as brown sugar (maybe some cinnamon and mint? Thank you for the lightning quick response! Deb- what is the reason for adding in the oil later, just curious, is it a pound cake thing, or another baking reason? :) I also spent a moment really rubbing the grapefruit zest into the sugar to bring that flavor forward more before mixing everything. 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