Honey Glazed Grapefruit Cake
My favorite winter citrus hands down is grapefruit. Probably because my late grandparents used to spend every winter in Florida and would send us boxes of it so the fruit became a winter staple in our house. Typically I’m a purest when it comes to eating it though, just cutting it in half and eating out the sections with a spoon… no honey, no sugar, just pure, bitter sweet grapefruit. But after trying it in a tart last year, I’ve been looking for more ways to use it in my baking. My first attempt was with a fluffier cake and a more bruleed approach to the grapefruit but the textures were all off. Second time proved to be the charm here and I’ll definitely be making this cake more often 🙂
I love a dense pound cake and this one is just that. Dense but moist from the yogurt with a wonderful tender crumb. It’s not overly sweet and it has a subtle hint of bitter sweet grapefruit. The sweeter honey glaze compliments it perfectly especially when eaten with the fresh grapefruit compote. It’s perfect for breakfast, mid-morning snack, afternoon snack…yeah I’ve eaten half the cake in the first couple hours 🙂
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract or vanilla bean paste
2 tablespoons grapefruit zest (about 1 very large grapefruit or two medium-large…very exact I know 🙂 the one I used was larger than a softball and I had a hard time keeping my hand around it)
1 cup greek yogurt, at room temperature
1/3 cup honey
2 tablespoons light brown sugar
3 tablespoons unsalted butter
1/2 teaspoon vanilla
1 large grapefruit
2 tablespoons honey
1. Preheat oven to 350 degrees (F). Generously butter and flour a 10 cup Bundt pan.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
2. In another large mixing bowl (or standing mixer fitted with paddle attachment) cream the butter on medium speed (about 3 minutes). Add the sugar and continue to beat at medium speed until light and fluffy, about another 3 minutes, scraping down sides and bottom of bowl with rubber spatula frequently. Add eggs 1 at a time, beating well after each addition, scraping down sides of bowl as necessary. Add the vanilla and zest and beat to combine. Reduce speed to low and add flour mixture in three parts, alternating with the yogurt, and beginning and ending with the flour. Be careful not to over beat.
3. The batter will be thick so spoon it into the prepared bundt pan and spread with evenly with a spoon. Bake in preheated oven for 45-50 minutes or until a cake tester inserted in the middle comes out clean. Remove from oven and let cool in pan for 5-10 minutes then invert onto a wire cooling rack to cool completely.**You actually don’t have to wait for this cake to cool completely but give it at least a half hour before glazing it. I do like it warm 🙂
4. For the glaze: Combine the honey, brown sugar and butter in a small pot and cook over low heat stirring constantly until the sugar is completely dissolved and the mixture is smooth. Stir in vanilla. Remove from heat and let it sit for a minute. Place the cake on parchment paper (this will become a sticky gooey (yummy) mess!) Using a small pastry brush, brush the top and sides of the cake with the honey glaze to completely cover the outside. Pour the rest of the glaze over the top evenly.
5. For the grapefruit compote: Supreme the grapefruit by cutting the top and bottom of the fruit off. Then peel the grapefruit from top to bottom with a small paring knife, following the contour of the fruit and making sure to remove all pith (white part). Next, run the knife between the membranes and fruit segments to remove the individual segments. Cut the grapefruit segments into 1 inch chunks and place in a small bowl. Drizzle the fruit with 1-2 tablespoons of honey and let sit for a minutes before serving alongside slices of cake.