Carrie: Iron Chef Blogger Challenge Grapefruit

I know, I know. I'm a little behind in posting this. I really liked the ingredient Lauren chose, but the holidays, they seep into you and keep you busy (even when you're really not). But here is grapefruit, and I swear I'm doing brie on time.



I found this Grapefruit Yogurt Cake recipe on Smitten Kitchen, and decided it would be a terrific way to utilize grapefruit. It was either this or a granita, and the granita involved being around for three hours, and that probably wasn't going to happen. So I picked up some really gorgeous grapefruit from Sunflower, at a steal of a price, and made this cake last night. Wednesday night dinner and a cake? I'm a rock star, I know. The cake wasn't too bad. Upon first bite, I was a little unsure, but it grew on me. Everyone else really enjoyed it too. In fact, we may have eaten 2/3 of the cake in about 10 minutes.

Grapefruit Yogurt Cake (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
2 extra large eggs
3 teaspoons grated grapefruit zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For glaze
1 cup confectioners sugar
2 tablespoons freshly squeeze grapefruit juice

Preheat the oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the veggie 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 comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining tablespoon of 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 for 10 minutes. Place it on a baking rack over a sheet pan, and while the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in.

For the glaze, combine the confectioners' sugar and grapefruit juice and pour over the cake.