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

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

Glaze:

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.