grapefruit yogurt cake smitten kitchen

(that should say ‘Steph’ above- not StepWh) sorry! If I give it a go, I’ll make sure to let you know how it turns out! But do I have time to soak cashews for this…? Because you then add more in the recipe, you’d end up over-leavening the cake, leading to it rising and then collapsing. I made it a few weeks ago and my family demolished it immediately. Why is oil added last and not incorporated into other wet ingredients? I just made this and it is delicious! Oh, and there was no need for the glaze at all. I made it for a Christmas Eve brunch with the inlaws. I also accidentally added the extra tablespoon of sugar/grapefruit juice (what was supposed to be the glaze) to the batter before baking and it was delicious! Then I place a cooling rack over the pan and flip down. Oh Deb, your mention of grapefruit curd had me dreaming of the luscious possibilities for days. poppy seed lemon cake. My teenage lad preferred the cake without the glaze. ITA on the segments on top of the cake. Still workable? ★☆ However, our lighting mostly comes from the skylight above our kitchen; nothing fancy, just natural light. In my opinion with this recipe the glaze should be tart to contrast with the sweet cake but if your son is a kid, I don’t know, their taste might be different? Heh. and greek yogurt works well too! Sometimes it can feel like baking a cake is scary, but I think this one is pretty easy. On my second try, I also went ahead and put the cake in the tupperware where it would live and then did the syrup so the rest would just soak into the bottom. Sorry if I missed a comment above that explains it, and thank you for the great recipe!! Just made this with 2% yogurt, added blueberries, and skipped the glaze. I’ve made this recipe a few times over the past year and it’s turned out FANTASTIC! Unfortunately I have no mini loaf pans… the size adds to their charm. Cake can be made a day ahead and glazed before serving. Or just cool in pan 10 minutes, remove cake from pan and then pour syrup on? This looks sooo delicious! For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Let me know if you do by leaving a comment and review below. Would adding poppy seeds to grapefruit yogurt pound cake be a good addition? Why haven’t I ever baked with grapefruit before?! My cake turned out too moist. Ugh, my coconut milk isn’t chilled. Cooks Illustrated tested seems to indicate that cooking destroys the pungency of citrus. Basically the same texture as when I’ve made t before with yogurt, which I was excited about because I was out of yogurt but really craving this. (Gasp!) I resorted to Amazon Prime. No such trouble with this recipe. I really enjoyed making it, too. Two large grapefruits for the zest! Thus, I tend not to worry about adding another egg when using large eggs (all *I* use in recipes) unless the amount of eggs called for is 4 or more. Previous post: six oddities + one apple glory. Hahah! 40 min., or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Pour into greased pan/pans and bake at 350 degrees for 45-50 minutes. Will try the glazed version next time, must be delicious. I love this cake! I could scroll through your comments to see if anyone linked, but I’m too lazy, so here: http://bakingsheet.blogspot.com/2006/10/lime-chiffon-cake.html (!). I love the effect of the juice, and I only wish it seeped down even deeper (as the bottom of each slice isn’t quite as moist as the top parts). Good thinking! First time visitor to your site-tried this recipe and it was wonderful! 1/2 teaspoon kosher salt We can thank Michael Chiarrello (sp) for this recipe. could I make this with greek yogurt or would that be too dry? I just pulled this out of the oven (it is marinating in the yummy syrup) and it smells heavenly. What could i have done wrong? Absolutely wonderful!!!! Good Morning! Izzy | Pinch of delight. Hi Deb, It was very moist yet light, and had a beautiful light yellow color. There are lots of online recipes for marmalade glaze, but I want to use the marmalade in the cake batter. baking powder. Luisa — Thank you. 1/3 cup (80 ml) freshly squeezed grapefruit juice, For the glaze: I skipped the white glaze, but used the juice baste. I took it to my in-laws who seem to only like cakes that have no frosting (anything I bake with frosting remains untouched) and it was consumed within 2 days. Citrus cakes are among our favorite desserts. I live at altitude and make the usual altitude adjustments, take out a bit of the baking powder and sugar and add a bit more flour and moisture. Might you have a modification for high altitude? Sour cream would work; buttermilk should too. The holes do look strange, but that’s when the sugar glaze comes in handy. We loved the grapefruit and will continue to look for more ways to cook with it – enjoy! Instructions Combine the liquid ingredients in a large bowl. I’m looking forward to making this cake again, properly this time! Beautiful loaves. eggs. Turned out delish! mmmmm! I feel crazy for not doing so sooner. AngAk — Possibly. If I thought it was good, let me tell you how amazing it was frozen! The middle was perfectly baked. I can’t figure out how much of those do I put in? Eileen — Nope, I got about 1 tablespoon/3 teaspoons with our microplane. Has anyone tried it with the cup of yogurt and just two eggs? I just made this twice! thank you for your response! 3 XL à 63.8g equals roughly 4 M à 49,6g This cake was pretty and tasty. Not all purpose. I want to take it to a party n want to cut it into neat squares n serve. Today I had the all the ingredients plus time on my hands since NJ issued a stay at home order. Working the oil into the batter was a bid of struggle for me, but as long as you use a large bowl you shouldn’t have that issue. It was a big hit! I’m wondering if I could swap the yogurt for ricotta… and put it in a cake pan. 2% would be better than fat-free here, if you can get it. This cake is amazing! Slowly whisk the dry ingredients into the wet ingredients. Everybody fell in love with this cake! Hello from Ireland. I just have one question, although a small detail, about the parchment paper. This is really so delicious (and beautiful)! As I am sure this is too. what did you do? I am in the midst of falling in love with a man and he loves grapefruit. Grapefruit Salmon Salad with quinoa, beets and avocado, How to Make Homemade Protein Bars {copycat RXBAR}, Greek Yogurt Chocolate Cake with Mocha Fudge Frosting [ whole grain ], Whole Grain Greek Yogurt Pumpkin Bundt Cake, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. I got the recipe from Smitten Kitchen, a great recipe and food photo blog. Has anyone made this in a gluten free version? cannot wait until it’s done! Hopefully you can find them where you shop! I had a bit of a problem, anyway, making it, because I read the directions too fast and made a mistake that was fixed afterwards: I added the 1/3 cup grapefruit juice to the wet ingredients for the cake. I don’t think I’ve ever officially made a tart so I started searching the world wide web for various citrus tarts, recipes, etc. I love the pairing of grapefruit juice with Campari in a cocktail, and it may give the cake the much sought after pinkness, adding more bitter complexity along the way… I just tried this recipe with low-fat yogurt, in a 9×5 loaf pan, and it was utterly delicious. Also, Deb, I meant to ask — have you made a whole lemon or whole citrus cake? can wait to eat it YUM! Author: Meagan; Print Recipe. Never mind… I’m not a good reader apparently!! Blood orange, maybe that will get the pink. Cooking novice question! It’s fine at room temperature in a cool place but because it’s so moist and moisture will collect in the container (or under a dome) you might fine it keeps longer in the fridge. Hi Deb – I totally forgot to fold the vegetable oil into the cake (I even put it right on the counter, and I still forgot it!). No fixing it now since it is already in the oven in three mini loaf pans. thank you for all your recipes, photos, and love of cooking you share! Thanks again! It took maybe 10 extra minutes to cook through but my oven is sometimes on the low side. I also noticed Ina’s recipes call for extra-large eggs, and if I’m out shopping anyway for a Barefoot Contessa dish, I’ll pick up some extra-large eggs. ), wrinkled his nose and said it sounded weird. Just baking another now and I’m leaving the zest out of the glaze. I think the trick next time might be to flip it onto a cooling rack so no syrup pools, and just deal with the loss of some streusel into my mouth — I mean, onto the counter/plate beneath. :). So this was delicious. The cake was airy and moist and delicious. Don’t substitute applesauce for oil – it comes out gummy and not good at all. The outsides, which are cooked, taste delicious from my sampling, but the rest just didn’t come together. It looks suspiciously like pound cake, which will surely trick me into thinking it’s yummy and bad for me. I’ve read the other awesome looking clementaine recipes on the site but this one is really calling out to me. hope you update this one soon! I want to get rid of it (in a delicious way). – The bottom half of the loaf seemed a bit dry compared to the top (which benefits from the glaze and the soak). @Paul, how many lemons did you use? I actually really love baking with yogurt and try to use it as a substitute as often as I can! I poured the 1/3 cup of juice into the batter. I came across your recipe for grapefruit yogurt cake and made it last week. – 0nly had vanilla Greek yogurt, which was sweetened, so I dropped the sugar to 180 grams I’ve never tried baking with grapefruit either; I think the tartness of the fruit is a little intimidating to experiment with for me. There was no sheen or visible oily patches when I poured into the loaf pan, but I may have missed something. You really can’t go wrong with bundt cakes… especially when they’re glazed. ‘the babe ruth of cakes’! At least I didn’t leave out the oil like others have done. This is the second one of your recipes that I’ve made and I only found your blog a few weeks ago! Oh my goodness. Still, cant wait to try it out. You also might like the variant on this cake, the Lemon Yogurt Anything Cake. I remembered this recipe, but I also want to use some homemade lemon marmalade. Save my name, email, and website in this browser for the next time I comment. I also added half a teaspoon of campari into the batter to make the loaf a little more bitter and grapefruit flavored! The top of the cake is the best in my opinion because it really gets that kick from the syrup soak and the icing. All your recipes have turned out beautifully. It was great w/ now icing. This recipe is for a single loaf pan. Her food is ridiculously amazing and she always puts forth the most delectable, flavorful, and beautiful dishes. This is great cake! I feel the same about bitter oranges (Seville oranges), people me marmalade with them, I love making curd, ice cream and using them in cakes and salad dressings. Jan 6, 2019 - We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have becom… Thanks! It had a pink confetti topping effect and more grapefruit taste. I’m glad you have enjoyed them I hope you try out the grapefruit version! The dye brought it to an appropriate pink that everyone much preferred. Cool. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. When the cake is done, allow it to cool in the pan for 10 minutes. Jan 12, 2018 - We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have becom… Also, thank you for not adding the glaze. Marys must think alike, as and I have done that both times I made this cake! it’s delicious, and now I have breakfast for tomorrow as well! Thanks! And therefore even yummier? I have guests coming this evening, so I haven’t tried a slice of the second try, but I’m just lost about what’s going wrong! Can I use fat-free yogurt? My sister doesn’t really like pound cake type cakes but she said that the texture was amazing. The cake took longer to bake due to the deepness of the dish, but the extra time developed a crispy crust and the inside cake was moist and light. The blood orange is a great idea also, and I just happened to pick some up from the farmer’s market today, without a real plan as to what would happen with them. Just made it yesterday and it was a great hit, thank you! Description. Unless you’re going over, say, 4 eggs, I don’t think the difference in volume between large and extra large is significant enough to add another egg and I don’t bother. Made this in a 9 1/2″ loaf pan with about the same cooking time and a little extra zest in the batter. Looks absolutely wonderful. Brulee-ing sounds awesome, and better yet, I got a brulee torch for Hanukah! Is it because i didnt cool it on a baking rack but on a sheet pan? I made it (with just one modification – I zested the grapefruit into the sugar and worked it in to get the oils all incorporated in the sugar), and it was just delightful. Whisk until combined and set aside. Jan 26, 2017 - We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have becom… I really want to make grapefruit-gettes too! Predictably, my husband (who doesn’t share my love of the grapefruit (weirdo! Nigella does her “Mother-in-law’s Madeira cake, with yummy lemon and it’s decidedly not light! (Not from the husband, mind you, who has since installed an extra smoke alarm muttering “well, uh, you are a little clumsy…“), Flicka — Oh, but it has yogurt in it. Yum, this looks so good. Yum! I read through this recipe quickly today & noticed that there was a glaze. Thanks for the recipe! Everything looks so good, I’ve already marked up half the book to make. Carefully place on a baking rack over a sheet pan. Could that be it? So good and I will definitely make it again. I’m in awe, inspired and already 3 kilos heavier than i was when i first read your post. :), Mmmmm. I can’t wait to dive in. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake. I am making cupcakes for our super bowl party and I want to put a dolop of that lemony goodness in the middle…Thanks so much! Required fields are marked *. Thanks for sharing this awesome recipie with us! I might make the icing, but I don’t think it needs it. ★☆ All I see is bakeries have these as individual slices wrapped in plastic wrap and unrefrigerated. Funny texture but okay. 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. I have the same question about oil as Kyra. Thanks, Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs. I made it to take to a friend’s house, and eight of us devoured the entire thing in one sitting. What did I do wrong? We’re on day three in the fridge and it’s fine, but I don’t think I’d want to keep it more than another day. This cake is moist thanks to the Greek yogurt, and sweet (but not TOO sweet) with a nice tang from the grapefruit. I know you can do this with box mixes with no problem, cuts down on the fat. Subscribe and get a FREE healthy nut butter ebook! Erin — Tempting! I don’t think I would even serve fresh grapefruit with the cake; I would rather have people just wondering where the different flavor was coming from. Upon learning this fun fact about him, I exclaimed, “I make a grapefruit cake!” And it’s true. Hello :) It’s a great recipe, thanks. Hi Amy, I did the grapefruit recipe too, now I want to do lemon, or blood orange or lime. 1 1/2 c. flour AND 2 t. baking powder AND 1/2 t. kosher salt. Also, I think this cake recipe is amazing but it doesn’t look like a birthday cake. Like grapefruit for example? This was so delicious!!! (But again, the husband wrongly thinks they’ll be funny-tasting.). I just made this cake yesterday, and it turned out wonderfully. Although it turned out beautifully the edges were not as neat as I would have hoped. Your version looks wonderful. Thank you ever so much for the alterations! When I took the cake out of the oven I immediately poked holes in it with a fork and poured the grapefruit juice over top, let it sit for 10 minutes, then served. I’m asking because I almost forgot to add it myself once, since it’s the last ingredient on the list at the very end…. My friend and I recreated the Fleur de lis cocktail from J. Alexanders. This time I had a super extra juicy grapefruit so I decided to not-accidentally add some juice to the batter but also do the juice with sugar poured over the cake. Thanks, Deb, for another wonderful recipe! If you thought the only way to eat these winter beauties was with a slotted spoon covered with sugar (GASP?! ), think twice. Sounds totally bizarre but it was delicious! Step 10 Make the glaze – combine the confectioners’ sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. But when grapefruit is used in cake, it takes on a whole new form.… cranberry syrup (and an intensely almond cake) Recipes. Mmm, this looks lovely. Add the flour and baking powder and stir until just mixed. smitten kitchen has uploaded 16492 photos to Flickr. Added it into my dry ingredients and now the cake is in the oven! Three, I don’t own an eight-inch bread pan, so I used my narrowest nine-inch. I know they’re just oranges with a pedigree, but I think they’re intriguing. And so yummy! I couldn’t be bothered with all of the ideas running through my head for a tart and a cake just seemed easier all around–for both you and me. It’s a very moist and tender cake with a nice light citrus flavor. Very moist, easy and the flavor was great. Celeste — Oooh, I just dug up a couple Hollywood grapefruit cake recipes and they look very good! In a small bowl, sift together the flour, baking powder, and salt. I made some grapefruit jelly with a friend and we ultimately resorted to adding a few drops of red food coloring because her kids kept telling us it looked like snot and wouldn’t eat it. I baked this yesterday – DELICIOUS!! Now that I’ve gushed, do you have any suggestions for lightening this up a bit? (Lime and blood orange, you’re next.) did you just blend them as this recipe has? and can’t wait to see the result. I also think that her “big stir” is just how she talks when she’s demonstrating a recipe – goes along with “how easy is that?” Was it a birthday, a dinner party, or a pot-luck brunch? So yummy, even skeptics loved it! I adore this recipe. Campari sounds divine, though, and might give it a little more of that pink tinge? shout out for this recipe! Twenty minutes later I remembered I failed to add all. There were so many ways I could have gone that I found myself quickly overwhelmed. My cake is in the oven—it’s only now that I’m realizing there was grapefruit juice called for in both the cake part and the glaze. ;). Added about 1 Tbsp yogurt the aroma coming from the oven is divine. But before this yogurt cake came about, I almost ventured into creating a tart. I also made muffins instead of bread because small kids, big knives. :). Joanne, funny thing- I made this other nights for friends and they raved about it so much (I actually didn’t get to try it bc it was a drop off kinda thing) that I’m making it again for other friends tomorrow… And just about five mins after popping it in the oven I realized I left out the oil this time! (and learned that my german eggs are bigger… 3 L are fine in Europe, too https://de.wikipedia.org/wiki/Eierkennzeichnung#Gewichtsklassen ), Dang, man! Thanks.BER, This bakes up so nice – the timing is perfect. It looks so moist and dense! While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. As for the glaze, the confectioners sugar is supposed to make a second white glaze, just for decoration (that Ina, always ridiculously over the top), the first was just the 1/3 cup juice and a tablespoon granulated sugar, melted together and sort of basted on. how about orange? I hope you try this grapefruit cake! 1 cup (200 grams) plus 1 tablespoon (13 grams) sugar I must ask, though – how do you get such wonderful looking crusts? Thanks so much for this wonderful recipe. It sunk in the middle and wouldn’t cook through before it became too brown on top. 2 tablespoons (30 ml) freshly squeezed grapefruit juice. This is just weird :(. They serve them at Egg in Brooklyn, and I think are as simple as brown sugar (maybe some cinnamon and mint? Baked this beauty today, so so lovely! I’m currently out of baking powder. i’m using a raspberry cream cheese frosting rather than the glaze and i CAN’T wait. (and BONUS: you'll get my free Nut Butter eBook!). Stop forcing the tart.”. This is a greatlooking recipe! Did you add the oil? You were right, it was amazing. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Thought the cake was really great — not too sweet, and really moist. Too bad I accidentally forgot the yogurt entirely because I got a phone call that distracted me! And I’m totally with you— grapefruit in baked goods is just SO SO good! I feel your pain! This is one of my favorite recipes and make it whenever i have an excuse to, my friend is going away to collage in two days and i am going to make her one as a parting gift. I don’t know what I’ve done wrong but my cake turned out to have this under cook pancake consistency, just dense brick. Tonight I’m trying to make them into cupcakes/muffins. Thanks so much for this delicious recipe, grapefruits are one of my most favorite foods. Thanks Deb! We had it with a ball of vanilla ice-cream on the side. I didn’t do the glaze because I thought the syrup was enough. I didn’t do the glaze, but I agree with Yulia that attacking the cake with a fork is helpful to let the syrup really soak in. Place plate or baking sheet under cooling rack to catch glaze. Everything for this cake recipe can be mixed by hand – no fancy equipment needed! I used greek yogurt and probably a bit more than 1/3c juice since the grapefruit was super juicy. Well, I was intrigued by this post, so I mentioned it on my facebook status. vanilla extract. Is it possible to substitute applesauce for the oil in this recipe? Hopefully this second attempt just looks weird, but tastes fine! Recipes . thanks so much! Everyone I’ve shared them with can’t get over how sweet they are. I thought the bread tasted a little too eggy and the texture was a bit too spongy. First thing I’ve ever made from scratch! I’ve heard good things about something called Hollywood Grapefruit Cake, but I’ve never made it or eaten it. Set aside. I have this theory, or shall we call it a personality disposition, that nothing is ever really perfect. Side note – I received your new book for Christmas (signed!). Grapefruit Yogurt Loaf. Cake looks great, I wrote the recipe. That glaze looks divine, too!! Hi there, This looks amazing. Everyone loved it, especially me! Long-time reader, first-time commenter, and literally YEARS behind on this recipe, but I just made it as muffins. This recipe is very similar to the Grapefruit Olive Oil Pound Cake recipe that is in your book. All-purpose, I’d swap by weight, not cups. I made this and it is delicious. The recipe is super forgiving, considering I didn’t have veggie oil (used coconut), ran out of sugar (used 1/2c), only had 1 egg (threw in a cup of applesauce too). 1 1/2 cups all-purpose flour. I forgot to say: I skipped the glaze and substituted kosher salt for half the same quantity of regular salt. I just dug out this recipe and made it last night, with one minor addition and one major substitution. Mine didn’t rise quite as well, but it’s still a light, fluffy, and delicious cake! I actually thought about it too. The recipe says 1/3 cup freshly squeezed grapefruit juice, but the directions mention 1/3 cup LEMON juice. The day my pan arrived and I was ready to test the recipe I thought to myself… “Do I really HAVE to make a tart with these grapefruits?

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