I think in high school I had the realization that the actual season for citrus is in January/February. It was about the time when my mom brought home a box of Clementines. I had never seen them before and were a much needed blast of sunshine in the middle of a typical long, dreary New England winter. Since then, as soon as January hits, oranges, clementines and grapefruits make their way in my kitchen. I was lucky that in my CSA share this winter, they started giving us some citrus with our vegetables. After a week of grapefruit halves though, I was looking for some other way to use up my fruit.
I’m not sure how I stumbled across smitten kitchen’s variation on Ina Garten’s yogurt cake, but I’m so glad I did. First off, any Ina Garten recipe is guaranteed to please and the only thing that could possibly top that is a smitten kitchen variation. I opted to skip the glaze, mainly out of laziness. The first time I made it, I poured the syrup over it and then quickly wrapped it up to take to a friend’s house for dinner. The syrup soaked into the cake, making it nice and moist, while infusing it with grapefruit goodness. I’m sure the glaze would take it to the next level, but I thought it was great on its own, plus I was able to justify eating the non-glazed version for breakfast. Delicious! I can’t wait to try this with other citrus varieties–smitten kitchen suggests blood oranges–and there is of course the original, lemon.
Grapefruit Yogurt Cake
from smitten kitchen
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)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease a loaf pan. Line the bottom with parchment paper.
Whisk together the flour, baking powder and salt. In another bowl whisk together yogurt, 1 cup sugar, eggs, grapefruit zest and vanilla. Whisk dry ingredients into wet ingredients, slowly. Fold in vegetable oil using a rubber spatula until fully incorporated. Pour batter into pan and bake for 50 minutes, or until a cake tester comes out of the center clean.
While the cake is baking, cook the grapefruit juice with the 1 tablespoon of sugar until the sugar has dissolved and the syrup is clear. Set aside.
Once the cake is done, let cool in the pan for about 10 minutes. Remove from the pan and place on cooling rack over a sheet pan. Slowly pour the syrup over the cake, while it is still warm, and allow it to soak in. I actually ended up putting some holes in the top of the cake so it would really soak in.
If you’re making the glaze, combine the confectioner’s sugar and juice and pour over the cake.