Grapefruit Yogurt Cake

This cake is sooooo good! It is a dense and moist cake with a pound cake consistency.

Grapefruit Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Directions:

  1. Preheat the oven to 350F. Grease and flour a bundt pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl.
  3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
  4. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  5. Pour the batter into the prepared pan and bake for about 40 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  6. 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. Set aside.
  7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
  8. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

There is a lot of Grapefruit cake recipes out there, especially a famous Hollywood Grapefruit cake which looks delicious, however I found this recipe on Smitten Kitchen and I decided to go with this recipe instead. The original recipe called to be baked in a loaf pan however I thought I would try it in a bundt pan for fun and to do something different. My husband wasn’t so sure about me making this cake when I told him I was going to make a Grapefruit yogurt cake for dessert for our dinner guests. He couldn’t stop raving about this cake…it really was Delicious!

*Camala*

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Butterscotch Pudding Cake

I had a box of Dr.Oetker Organic Butterscotch Pudding mix and I was about to just make the pudding but then I thought I wanted to search the web for some interesting recipes to make with pudding mix. There really wasn’t all that much to choose from…I wasn’t in the mood for a cream pie so I went ahead and made a cake!

Butterscotch Pudding Cake

Ingredients:
1 cup flour
1 1/2 tsp baking powder
1/2 cup brown sugar
1/2 tsp salt
2/3 cup milk
2 Tbsp oil
1 tsp vanilla
1 (3 1/2 oz) package butterscotch pudding mix (not instant)
2 cups very hot water

Directions:

  1. Heat oven to 350F. Lightly grease a 8 x 8 inch square baking dish.
  2. In medium bowl, mix flour, brown sugar, baking powder, & salt; mix well.
  3. Add milk, oil, and vanilla; stir this to mix.
  4. Pour into lightly greased baking dish.
  5. In small bowl, mix pudding mix & hot water; mix well.
  6. Pour slowly over batter in pan. Do not mix.
  7. Bake at 350F for 30 to 35 minutes, or until center is firm to the touch & toothpick inserted in top half of cake comes out clean. The top surface of the cake will appear cracked.
  8. Cool in pan 5 to 10 minutes.

To serve: spoon warm cake, pudding side up into dessert dishes. If desired top this with whipped cream. Enjoy the Butterscotch Pudding Cake recipe.

This was not one of my favorites for sure. I didn’t like the flavor, the texture was mushy and dense which is okay because I have enjoyed mush cakes in the past. However, I really did not enjoy the flavor of this cake at all but my children really liked it. For the Butterscotch lovers out there maybe you can try this recipe or adapt to your liking.

*Camala*