Grapefruit Yogurt Cake

Tangy taste sensations are a good opposite to the sweet, rich and creamy flavors of the Fall months. Don’t get me wrong I love the Bundt cakes, fudges, cinnamon rolls, and candy bars that go along with Thanksgiving, Christmas and New Year. Oh, and don’t forget the hot chocolate with mini marshmallows, and apple cider! But, sometimes it’s nice for a mouthful of tangy yumminess! That’s why I like this recipe. I was introduced to it at a ladies tea, and found it quite interesting. I commented on the cake, and the hostess shared her recipe with me. When I made this cake, I reduced the sugar using only ½ a cup, and preferred the more subtle sweetness allowing the grapefruit and yogurt taste to be a bit more noticeable. Reducing the sugar makes the cake more versatile – I enjoyed mine as a brunch treat with coffee.

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(Preparation – 60 minutes; Serves – 10 – 12)

1 ½ cups of all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 cup sugar

1 tablespoon confectioner’s sugar

3 large eggs

½ teaspoon of vanilla

1 tablespoon grapefruit zest

1/3 cup grapefruit juice

½ cup butter

Heat the oven to 350ºF. Grease a Bundt pan with butter. Dust the pan with flour. Sift the flour, baking powder and salt into a bowl. In a second bowl, whisk the yogurt, eggs, zest, vanilla, 1 cup of sugar, and melted butter together. Slowly fold the dry ingredients into the yogurt mix. Pour into the Bundt pan and bake for about 40 minutes. Insert a cake tester, and bake for another 5 minutes if tester does not come out clean. While the cake is baking and cooling make the glaze.

Pour the grapefruit juice into a saucepan with the 1 tablespoon confectioner’s sugar. Dissolve the sugar in the juice. When the sugar is dissolved – set aside. When the cake is done allow to cool for about 10 to 15 minutes – invert on a cooling rack and slowly pour the juice over the cake allowing it to soak in. Allow the cake to cool a bit more and serve as is, or with whipped cream.

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