Friday, May 24, 2013

Grapefruit Bundt Cakes

I was recently gifted with a mini-Bundt pan. I had always wanted to try them, but had never gotten around to buying one. My first attempt with the mini-Bundt had two goals:

1) learn how the pan responds to use; and,
2) get rid of some of the excess food in the pantry -- including some of this grapefruit that has stacked up.

Mission accomplished! Check out this recipe for a light-flavored citrusy cake that will leave people guessing as to its main ingredient. (They'll know it's not lemon, and not orange, but they probably won't guess grapefruit.)

The other success from this experiment was successfully cooking for few. Using the mini-Bundt cakes, I was able to bake up desserts for 2 people that would last a few days. I poured the rest of the batter into cupcake liners, and popped the unbaked cupcakes into the freezer, where I can then grab them next time I need a small batch of cake happiness in the house.

Grapefruit Bundt Cake
adapted from Food Babbles dot com

3 c flour
1/2 tsp baking soda
1/2 tsp salt
zest of 1 grapefruit, minced (I use my spice grinder for the mincing)
3 c sugar, divided
1 c unsalted butter, room temperature
6 eggs
1 c plain yogurt (I used Greek)
1 tsp almond extract

1 tsp vanilla extract
1/2 c fresh grapefruit juice (from about 1 grapefruit)

Preheat oven to 350. Thoroughly grease and flour your 10" Bundt pan, or, your mini-Bundt pan.

In the bowl of your mixer, beat together zest, 2 1/2 c of the sugar, and all the butter. Beat on medium until light and fluffy.

Scrape the bowl, then with the mixer running, add the eggs, yogurt and extracts. Mix on low until combined.

Slowly add the dry ingredients - beginning with the salt and soda in order to incorporate, and ending with the flour.

Scrape the batter into the prepared pan and spread the top so that it is even. (NOTE - do not fill mini Bundt pans over 3/4 full - this cake will rise. This is less of an issue with the full Bundt pan, since there will not be enough batter to fill the entire pan.)

For a full cake, bake 65-75 minutes, or until a toothpick comes our clean.
For the mini-Bundts, bake for considerably less time, also until a toothpick comes out clean. (I honestly did not time this, but would estimate it at about 25 minutes. You should keep your eye on it until you know how your oven works with the mini pans.)

Once the cake is done, cool in the pan 5 minutes, then invert and poke all around with a toothpick.

Make the glaze by combining the remaining 1/2 c sugar with grapefruit juice. Heat on the stove and stir until the sugar is dissolved.

While the glaze is still warm, drizzle over the Bundt(s). (To do this with minimal clean-up, I leave the cake on a cooling rack that is set over aluminum foil.)

Dust with powdered sugar (optional) and serve.

1 comment:

royt said...

pretty pretty cake... mmmm... pretty cake