Cake for breakfast. It sounds so indulgent, right? The kind of thing you eat on vacation, or with a cup of freshly brewed coffee or tea curled up on the couch on a lazy Sunday morning. Breakfast-cake definitely evokes these types of feelings in me, but I try not to limit myself to occasions such as these. I think every day could be a little more joyful if we all started it with a slice of cake.
This cake has been on my mind for some time – the two main ingredients? Grapefruit and yogurt. Two of my top 5 favorite foods, no less (the other 3? Strawberries, tomatoes, and French fries. In no particular order.) I have been eating (rather, drinking) something close to 2 grapefruits each morning ever since this beauty of a juicer graced me with its presence at Christmastime. I like to add fresh mint (thanks little brother!) and fresh ginger (thanks Heidi!), or drink it straight-up. This time of year, I can think of nothing better.
Except turning that goodness into a cake. Now we’re talking.
Note: I used zest/juice from ruby red grapefruits, but feel free to use regular ones if that’s what’s available! Also, I had only about 1/3 cup powdered sugar when I was making the glaze, so what is pictured is about 1/3 of what the recipe below makes. Adjust to your taste accordingly.
Grapefruit Yogurt Cake
Adapted (barely) from Smitten Kitchen
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
Zest of 1 large grapefruit
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed grapefruit juice
Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
Combine the flour, baking powder, and salt in a mixing bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, zest, and vanilla. Slowly add the dry ingredients to the wet ingredients, whisking in each addition. Fold the vegetable oil into the batter until it is all incorporated. Pour batter into the loaf pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Meanwhile, cooke the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves. Set aside.
When the cake is done, allow to cool in the pan for 10 minutes. Carefully remove cake from the pan and place it on a baking rack over a sheet pan. While the cake is till warm, pour the grapefruit-sugar mixture over the cake and allow to soak in. Cool completely.
For the glaze, combine the powdered sugar and juice, pour over cake.