Prep 20 mins
Cook 45 mins
Grapefruit is one of my favorite fruits - so of course, when I saw this recipe I had to save it on Zaar! From Saveur magazine.
- 3 pink grapefruit
- 2⁄3 cup unsalted butter, softened
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 3⁄4 cups sugar
- 2 eggs
- 3⁄4 cup milk
- 1 1⁄2 tablespoons vanilla extract
- 1 lb cream cheese, softened
- 2 1⁄2 cups confectioners' sugar
- Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
- Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.
- In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
If you like Grapefruit you will like this cake, if you don't like Grapefruit you will parts of this cake but not the Grapefruit part. Making the cake itself was rather easy, although a tad putzy. I have never zested an entire Grapefruit before, talk about working out your forarms. Also I had problems segmenting the Grapefruit to the point that my wedges were less than desirable so I didn't include them on the top for decoration. The cream cheese frosting would be a great citris frosting to use on anything else though. Over all it was a good tasteing cake and drew a lot of attention as no one had heard of a Grapefruit cake before.