Sunday, March 21, 2010

Grapefruit Yogurt Cake

This is a cake worthy of my 100th post.  The only thing I regret about this cake is not making it sooner!  I left off an additional sugar glaze, but other than that followed the recipe exactly.  Don't wait 6 months like I did to make this!

UPDATE: This was so good, when I was trying to decide what to make for an office breakfast meeting, I couldn't come up with a better idea than making this again to share.  I realized this is the first new recipe of the year that I've repeated ... I thought might be a stronger endorsement than the original and decided to share!

Grapefruit Yogurt Cake (from Smitten Kitchen) (Adapted loosely from Ina Garten)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

1. Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable 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.
3. 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. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

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