Saturday, April 17, 2010

Grapefruit Yogurt Cake & More~


Grapefruit. Pink grapefruit. Yummm...so yummy! haha :D I am a HUGE fan of grapefruits, particularly those pinkish ones with a slightly pink and orange hue on its shell! It's not only yummy but it has relatively few calories and it's very nutritional! With that said, I was looking for a way to infuse the awesome-amazing-ness factor of grapefruits into a cake or a dessert of some sort. I mean, some sugar won't hurt right? Without searching too far, I came across one of my favorite bloggers - yes, Smitten Kitchen - and she had a recipe for a Grapefruit Yogurt Cake. If there's lemon yogurt cakes and orange yogurt cakes, why not grapefruit yogurt cakes? I HAD to give this try! After baking it, let me tell you, this is one light, airy, and super moist cake! Without further ado, here is the recipe for the cake :D

Grapefruit Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit) (I added 4 tsp!)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

Directions:
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. (I did this step later on in the process!)


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. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

And these past few days, I've also made:
Star mini-sandwich bites :D Aren't these adorable? Inspired by my roommate who claims she can't cook/bake anything!


Basic Chocolate Chip Cookies that were absolutely simple and heavenly...from Savory Sweet Life! The sea salt addition is absolutely perfect!


And lastly my seafood linguine with mussels, shrimp, and baby clam meat :D

4 comments:

Faye said...

i love your grapefruit yogurt pound cake. like you i'm a big fan of grapefruit especially texas grapefruit- that's the best and i buy them by the box. it actually helps in weight loss and has a lot of antioxidants.

M Cho said...

Haha...yes, I love grapefruit! It's so good! I usually just buy it by ones instead of in a bulk just because I get to pick out the ones that are good~ haha :D

Sathya - said...

Ooo that cake sounds great and your seafood pasta looks so tasty!

M Cho said...

Thank you! I just visited your blog right now, and your food looks so amazing! Especially the ship cake! :D