Greek Yogurt Grapefruit Cakes
May 10, 2011
FAGE Total 0%
- 2 cups flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 2/3 cup granulated sugar
- 2 eggs
- 1 cup Fage Total 0%
- 3/4 cup grapeseed oil
- 1 tablespoon grated red or pink grapefruit zest
- 1 teaspoon Tahitian vanilla extract
- 1 cup strained fresh red or pink grapefruit juice
- 2/3 cup granulated sugar
- 3/4 cup confectioners' sugar
- 1 tablespoon
- 1 teaspoon fresh red or pink grapefruit juice
- Preheat oven to 350 degrees. Spray 4 mini loaf pans (2-cup capacity) with baking spray, line with parchment (for easy cake removal), and spray again.
- Sift together flour and baking powder, and stir in salt. Set aside.
- In bowl of stand mixer fitted with whisk attachment, blend sugar and eggs on medium speed for about 3 minutes. (They will thicken and the whisk will leave a trail.) Beat in the yogurt, and then the oil, grapefruit zest, and vanilla.
- Reduce speed to low, and add the flour mixture, scraping bowl as necessary.
- Divide batter between the four pans. I ended up filling each pan with 1 cup plus about 1 tablespoon of batter.
- Smooth the top, and then lightly oil a paring knife, and run the knife lengthwise down the center of the batter, about 1/2-inch deep (if you want a nice crack down the middle of each cake).
- Bake for 20 minutes, rotate the pan, and bake for another 15 to 20 minutes, or until toothpick inserted in center of cake comes out with just a few moist crumbs attached.
- While the cakes are baking, make the grapefruit syrup. Combine the grapefruit juice and sugar in a small saucepan.
- Bring to a simmer, stirring to dissolve the sugar, and continue simmering for 1 minute. Turn off heat, and set syrup aside.
- As soon as the cakes come out of the oven, use a skewer to poke holes every 1/2 inch or so in the tops of the cakes.
- Immediately brush the syrup over the cakes. I alternated, brushing each cake once, and then repeating until all the syrup was gone. At some points I thought the cakes couldn't soak in any more syrup, but give them a few seconds and continue brushing.
- Let the cakes cool in pan for 10 minutes, then unmold and let cool completely right-side up on a cooling rack.
- When the cakes are cool, make the icing. Stir powdered sugar and grapefruit juice together in a small bowl until smooth. (You may need to trickle in a little more grapefruit juice. My icing was way too thick.) Either use a spoon to drizzle the icing over the cakes or spread it across the cakes using a baby offset.
- Slice and serve!
- Store the cakes, loosely covered, at room temp for 2 days.
For more recipes from Megan, check out her blog at http://megan-deliciousdishings.blogspot.com.
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