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Pink Grapefruit Yogurt Cake

February 7, 2009 by Joy the Baker 76 Comments

Grapefruit Yogurt Cake

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.

Grapefruit Yogurt Cake

Grapefruit Yogurt 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

Print this Recipe!

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

Grapefruit Yogurt Cake

Grapefruit Yogurt Cake

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.

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Comments

  1. Melissa

    November 18, 2012 at 10:12 pm

    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.

    Reply
  2. Lina

    April 22, 2012 at 10:59 am

    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

    Reply
  3. Mindy

    March 10, 2012 at 11:12 am

    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!

    Reply
  4. Patricia Miller

    March 5, 2012 at 6:13 am

    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!

    Reply
  5. peachmonday

    September 6, 2011 at 4:37 am

    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!

    Reply
  6. Liss

    March 28, 2011 at 10:30 am

    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.

    Reply
  7. suesue

    March 22, 2011 at 5:11 am

    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!!

    Reply
  8. Apron-clad Warrior

    March 14, 2011 at 6:40 am

    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!

    Reply
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Trackbacks

  1. Grapefruit Cake | Wanderlust says:
    September 29, 2013 at 8:42 am

    […] Cake HALF RECIPE Adapted from Joy the Baker, and Pastry […]

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  2. Grapefruit Yogurt Cake | Fleur-De-Licious says:
    April 8, 2013 at 9:06 am

    […] Recipe adapted from Joy the Baker […]

    Reply
  3. Grapefruit (Citrus) Yogurt Cake « The Moveable Feasts says:
    January 24, 2013 at 4:52 pm

    […] Grapefruit Yogurt Cake Adapted slightly from The Greystone Bakery Cookbook, via Joy the Baker […]

    Reply
  4. Love the taste of Grapefruit? | LawdiRazzi says:
    January 9, 2013 at 12:23 pm

    […] Grapefruit Cake Adapted from Joy the Baker […]

    Reply
  5. Summer Baking | delectable living says:
    May 28, 2012 at 4:56 pm

    […] Pink Grapefruit Yogurt Cake from Joy the Baker/The Greyston Bakery Cookbook […]

    Reply
  6. Making Things « Make Something says:
    May 21, 2012 at 10:03 pm

    […] of “making something” only grows more daunting.  I can’t bake a cake like joy the baker!  Or roast a chicken like smitten kitchen!  Or imagine an incessantly clever recipe like spoon […]

    Reply
  7. Things to Eat. « adventure. write. repeat. says:
    March 17, 2012 at 9:57 am

    […] a version of a recipe (that I sort of followed). I actually doubled the recipe, increased the juice in the frosting, and […]

    Reply

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