Continuing on my grapefruit extravaganza, I give you glazed grapefruit bundt cake! I hadn’t made a bundt cake in ages, so it felt good to dig out my pan and actually put it to use. This cake was a breeze to put together, and I think it looks quite pretty. It comes out beautifully tender and moist, with a subtle grapefruit flavor.
I did expect the cake to have more of a grapefruit punch, especially since the zest I used smelled so pungent. So pungent that as I was mixing it with the sugar I was obsessively inhaling the intoxicating aroma. Oh the joys of being home alone and doing ridiculous things!
I loved this cake so much that I had a slice every morning for breakfast (the grapefruit makes it healthy, right?), as well as each night when I got home from work for a pre-dinner snack. Though the grapefruit flavor wasn’t very strong, it definitely came through, and I think the subtly of it actually complimented the lovely tender texture of the cake.
For the Cake:
2 cups all-purpose flour
1¾ tsp. baking powder
1 tsp. salt
1⅔ cups granulated sugar
1½ Tbsp. grapefruit zest
2 large eggs, at room temperature
1 cup whole milk, at room temperature
¾ cup vegetable oil
1 tsp. vanilla extract
For the Syrup:
½ cup grapefruit juice
⅓ cup granulated sugar
For the Glaze:
1 cup confectioner’s sugar
1-2 Tbsp. grapefruit juice
1. Preheat oven to 350º F. Generously butter and flour a 9-inch bundt pan. Set aside.
2. Whisk the flour, baking powder, and salt together in a medium-sized bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, use your hands to rub the sugar and zest together for a minute or two. Add the eggs to the bowl with the sugar mixture, and beat on medium speed for about 3 minutes or until the mixture is thick and creamy. With the mixer running, stream in the milk, then the oil, and finally the vanilla. With the mixer on low speed, add the dry ingredients, mixing just until combined.
3. Pour batter into prepared pan. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool completely on a wire rack before inverting onto a cake stand or platter.
4. While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for a few minutes until the mixture thickens slightly.
5. When the cake has been cooled and inverted, brush it generously with the syrup. Use all of the syrup, pausing as necessary to let it soak in.
6. To make the glaze, stir the powdered sugar and 1 tablespoon of the juice together. Stir in additional juice, as needed, until the glaze is a thick but pourable consistency. Drizzle glaze over the cake and allow to set before serving.
(Recipe from The Baker Chick)