Pink Grapefruit Yogurt Cake, What a Mouthful.

Things I at one time did not like/appreciate, but now love and appreciate...

-Skinny jeans. I despised these until I saw a friend rocking them. These are the one and only style of jeans I wear. Goodbye boot cut.

-Pineapple beer. It took a couple of visits to the So Long Saloon to realize the deliciousness of this drink. This is the only reason I go to Manhattan. Ok, and to see my friends.

-My dad's taste in music. I once LOATHED, Skynyrd, Three Dog Night, The Steve Miller Band, etc. Now, it's love.

-Anchorman. This one cracks me up, literally, but not at first. The first time I watched this back in high school, I thought it was utterly stupid, like most Will Ferrell movies. The only scene my friend and I found remotely hilarious was the scene with Mr. Ron Burgundy playing the jazz (yazz) flute. But then I watched it a second time, then a third time and it got funnier and funnier. One of my favorite Will Ferrell movies. "Oh, Baxter, you are my little gentleman. I'll take you to foggy London town ' cause you are my little gentleman." :)

-Grapefruit. Absolutely hated the stuff as a kid, but now can't get enough of it! I've eaten at least a half of one everyday for the last three weeks. Too good. And I knew I needed to try out this cake recipe that calls for grapefruit.



A couple of things I would do differently the next time I make this...
1. Invest in a zester! I do not have one and getting the zest of the grapefruit was difficult.
2. Double, perhaps triple, the cake glaze. The recipe didn't yield quite as much as I thought.
3. Try this recipe with oranges or lemons, both!


Pink Grapefruit Yogurt Cake
adapted from Joy the Baker

2 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
2 eggs
3/4 c. sugar
1 c. plain whole milk yogurt
1/3 c. vegetable oil
Juice and zest of 1 pink grapefruit.
1 tsp. vanilla
3 Tbsp. powdered sugar

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside. I used two 8-inch pans.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar.

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Coo completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Remove from heat.

To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush.

Store at room temperature, wrapped well for 2 days.