Sheared Bliss

Life… is like a grapefruit.
February 2, 2010, 11:39 pm
Filed under: Baking, Food | Tags: , , , , , , ,

It’s orange and squishy, and has a few pips in it, and some folks have half a one for breakfast.

-Douglas Adams

I’m not usually a grapefruit person.  I can take them or leave them.  So, when I was browsing recipes looking for something to bake this past weekend, I was surprised that this one jumped out at me.  My only requirement was that the recipe use yogurt (I had some very elderly yogurt in the fridge that was threatening to turn from food item to science experiment very soon) and, since I didn’t have anything particular in mind and no specific cravings to appease, I decided to give it a shot.  Smitten Kitchen adapted it from Ina Garten and I (of course) adapted it from her.

Grapefruit Cake

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain whole-milk yogurt + sour cream (I didn’t have quite enough yogurt so I made up the difference with a smidge of sour cream that was hanging around the fridge)
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 3 extra-large eggs
  • The zest of two medium grapefruits
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup olive oil

For the syup:

  • 1/3 cup freshly squeezed grapefruit juice
  • 1 tablespoon sugar

For the glaze:

  • 1 cup powdered sugar
  • freshly squeezed grapefruit juice

Naked grapefruits - zesty!

Preheat oven to 350°.  Grease and flour a loaf pan.  Sift the flours, baking powder, and salt together into a bowl.  Combine the yogurt, sour cream, buttermilk, sugar, eggs, zest, and vanilla in another bowl and beat well.  Slowly add the dry ingredients to the wet, stirring to combine.  When the dry ingredients are thoroughly integrated into the wet ingredients, fold in the olive oil.  Pour into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean (at high altitude, I baked it for at least an hour, but it might have been even a bit longer).

After the cake is done, let it cool for at least 10 minutes before removing it from the pan.  While the cake is cooling, make the syrup.  Combine the grapefruit juice and sugar in a sauce pan.  Bring to a boil and cook until the sugar is completely dissolved.

Place the cake on a rack over a pan with a lip (a cooling rack set in a sheet pan works well).  Slowly pour the syrup over the cake.  You may find that the cake absorbs the syrup better if you poke some holes in the cake with a skewer and if you turn the cake upside down and pour the syrup over the bottom of the cake.

While the syrup is soaking in, make the glaze.  Put the powdered sugar in a bowl and slowly add grapefruit juice by the tablespoonful.  Mix thoroughly after each addition of juice until the glaze is a just barely pourable consistency.  I used about 5 tablespoons of juice.  Pour the glaze over the cake while it’s still on the rack over the pan.

I’m pleased with this cake.  It’s similar to a lemon pound cake, but with an interesting bitter tang from the grapefruit.  It’s good warm out of the oven, but maybe even better after a day or two in a tightly closed container once the syrup has had a chance to really soak in.

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