fun fact: it’s grapefruit season.
actually, it’s on the down slope, i guess it peaked in january or february, but grapefruit is still plentiful and mostly cheap. and perfect for cake. who knew?this cake is insanely easy to throw together & i actually had everything on hand. and because it was grapefruity, tom thought it was appropriate for breakfast. you make that call.
adapted from two peas and their pod
for the cake:
3/4 cup sour cream (light is fine)
1 cup granulated sugar
zest of 1 1/2 pink grapefruits
3 large eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil
for the syrup:
1/4 cup freshly squeezed grapefruit juice
2 tablespoons granulated sugar
for the glaze:
1/4 freshly squeezed grapefruit juice
1 cup powdered sugar
1. preheat the oven to 350 °. spray a 9 inch round cake pan with cooking spray & dust with flour.
2. in a medium mixing bowl, combine the flour, baking powder, and salt. set aside.
3. in a small bowl, combine the grapefruit zest with sugar & rub together with your fingers until the zest is fragrant.
4. add the sour cream to a large bowl. dump in the sugar & zest and mix together. whisk in the eggs, all three at the same time. mix until smooth. add vanilla and stir again.
5. add the flour mixture to the large bowl of wet ingredients. add the oil and stir until combined.
6. pour the batter into the prepared pan & bake for 25-30 minutes, or until the cake tester comes out clean. cool the cake on a cooling rack, in the pan, for 15 minutes and then flip upside down onto your serving platter. while it’s cooling, make the syrup & glaze.
7. for the syrup, combine grapefruit juice and granulated sugar in a small saucepan, over medium heat. whisk together until sugar dissolves. let cool slightly.
8. for the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. add more sugar if it’s too runny, more juice if it’s too thick.