Allow me this space to keep it real.
Part of growing up (and oh how I want to wrestle that concept) is figuring out how to comfort myself. Man alive… that’s a hard one.
We all have our shaky moments, when life flips itself upside down and reminds you that you’re not exactly the boss of everything around you. In those moments, believe me when I say, I just want to hurl myself on the floor and throw a bona fide tantrum. The only problem with tantrums, is that people don’t really cares much as they did when I was three, and it just ruins my mascara.
Then there’s french fries. French fries are far better than tantrums.
Even better than french fries I’ve found, is a good, loud sing. When I needed comfort yesterday, when I was feeling a little shaky, I literally stood in my living room and sang whatever songs came to mind. Loud. With my eyes closed. Like I really meant it. From the inside. It felt so so good.
And then there’s cake.
This Pink Grapefruit Yogurt Cake is a little bit of sophisticated comfort. There’s a lovely tang and moist crumb from the whole-fat yogurt. The trick to getting the most out of the grapefruit, is to rub the zest into the granulated sugar. Really get in there, creating a super fragrant grapefruit sugar.
Comfort. A cake or a song… what works for you?
Pink Grapefruit Yogurt Cake
makes one 10-inch cake, about 12 servings
The Greyston Bakery Cookbook
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
Juice and zest of 1 pink grapefruit. This ends up being about 1/2 cup of juice and 1 Tablespoon of zest.
1 teaspoon vanilla extract
3 Tablespoons 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 a Bundt type springform pan, greased and floured well and skipped the parchment paper.
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. My glaze didn’t thicken significantly, but still seemed to do a great job on the cake. 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.
Melissa
I only had one egg on hand so I halved the recipe and ended up making 7 very generously filled cupcakes. These cupcakes rose beautifully! I can’t wait to try different variations of this recipe.
Lina
Joy, I was crying. And then I find this because crying alone on the floor is just ruining mascara. And now, I’m not crying anymore and I’m going to make myself this one marvellous peace of happiness. Thanks; xxx
Mindy
Perfect way to welcome an early spring! I didn’t have whole milk yogurt, so I subbed in low-fat organic french vanilla yogurt and olive oil for the vegetable oil, and it still turned out wonderful! It’s a great, light, healthy[er] dessert with a refreshing tang. The glaze puts it over the top, although I would like more glaze, so I might squeeze an extra grapefruit next time! I also added a wee bit of cornstarch to the glaze to thicken it up a bit. Everyone loved it and it lasts well covered on the countertop for a couple days!
Patricia Miller
I’m a huge grapefruit fan so I couldn’t wait to give this recipe a try. I loved it! Thanks so much for sharing!
peachmonday
I tried this out (as an alternative to lemon cake which I love to bits)
At first I was really scared that it would become to bitter with the grapefruit zest.. but after baking it was fine.
Very intense taste! But even people who didn’t like the fruit too much said they liked it and ate a huge piece.
this will not be the last time I’ve baked it!
Liss
I made this last night- so good! I used nonfat Greek yogurt and baked it in a 9in square. It was like an explosion of spring for my tastebuds. Thanks so much for a great keeper.
suesue
This sounds fabulous and I have a few dozen grapefruit needing some attention right now. I’m going to try this and the scones for some breakfast treats for my sisters and I. We get together once a week and we’ve been trying to do more healthy foods. Thanks beaucoup!!
Apron-clad Warrior
I pray…..at that point I KNOW it’s just me and God since the rest of the world let me down somehow! He listens and doesn’t care, kinda like a good girlfriend BUT doesn’t say, “Sorry I gotta go feed the kids” and NEVER hangs up.
xo
PS I KNEW was keeping this diet grapefruits for something great. Thanks Doll!