Wednesday, April 1, 2009
Grapefruit Yogurt Cake
from Barefoot Contessa
(Aubrey loves to cook too!)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt (I used light vanilla)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.