Sunday, March 21, 2010

Grapefruit-Yogurt Cake

This cake was inspired by a desperate need to use up some overly bitter grapefruit marmalade.  Some friends and I went on a marmalade-making spree a few weeks ago, which turned out excellently except for the grapefruit variety.  (To be fair, we started with "bitter grapefruits" which are even more bitter than the usual variety, so I guess that makes sense!)  Luckily this cake used up a least some of the marmalade, although the original recipe made way too much glaze (the amounts are reduced below).  The cake has a mild grapefruit flavor with a more intense glaze on the outside, and is very tasty.   It disappeared pretty quickly in our house!

Grapefruit-Yogurt Cake (adapted from Cooking Books, original recipe here)
Makes 1 Bundt cake

2 grapefruits, washed
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
6 T unsalted butter, room temperature
1 cup white sugar
2 large eggs
3/4 cup plain Greek yogurt
1 tsp vanilla

1 Ts unsalted butter
1 T grapefruit juice (from the grapefruits above)
1/4 cup grapefruit marmalade

1. For the cake: Preheat oven to 350 degrees. Zest one of the grapefruits and reserve the zest. Juice both grapefruits, and measure out 1/2 cup and set aside.  Reserve the remaining juice for the glaze and for drinks!

2. Grease and flour a Bundt pan and put it in the refrigerator.  Whisk together the flour, baking powder, baking soda and salt.

3. With a standing mixer, cream the butter, sugar, and grapefruit zest together until light and fluffy, about five minutes.  Add the eggs one at a time, beating between each until they're fully incorporated.

4. In a small bowl, whisk together 1/2 cup of the orange juice, the yogurt and the vanilla. Keep your mixer on low speed and add the dry and wet ingredients to the butter mixture, alternating (dry-wet-dry-wet-dry).
5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes until a tester comes out clean.

6. Make the glaze just as the cake is finishing baking: Melt the butter, 1 T of the remaining grapefruit juice, and the marmalade together in a small saucepan over medium heat.  Remove the cake from the oven and immediately turn it from the pan onto a serving plate. Pour the glaze over the hot cake.


  1. I actually wound up liking the grapefruit better than the lemon marmalade. This cake sounds tasty, though! I look forward to making it once I return to a country that believes in ovens.

    Btw, you are welcome to my flour again! Maybe D. can bring it to your house at some point.

  2. That looks wonderful Sara. Grapefruit is lovely addition.