Greek Yogurt Grapefruit Cakes

May 10, 2011

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Prep Time	Cook Time	Total Time
n/a	n/a
Servings:  4
FAGE Used:		FAGE Total 0% Product Info

Ingredients:

• 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

Preparation Directions:

1. 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.
2. Sift together flour and baking powder, and stir in salt. Set aside.
3. 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.
4. Reduce speed to low, and add the flour mixture, scraping bowl as necessary.
5. Divide batter between the four pans. I ended up filling each pan with 1 cup plus about 1 tablespoon of batter.
6. 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).
7. 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.
8. While the cakes are baking, make the grapefruit syrup. Combine the grapefruit juice and sugar in a small saucepan.
9. Bring to a simmer, stirring to dissolve the sugar, and continue simmering for 1 minute. Turn off heat, and set syrup aside.
10. 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.
11. 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.
12. Let the cakes cool in pan for 10 minutes, then unmold and let cool completely right-side up on a cooling rack.
13. 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.
14. Slice and serve!
15. Store the cakes, loosely covered, at room temp for 2 days.

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