It’s citrus season, and this week Good Food takes an in-depth look at the grapefruit with the help of Betsy Andrews, executive editor of Saveur.
This recipe for glazed grapefruit cake is one of fifteen recipes featured in Saveur’s spread in their March 2014 edition. So what are you waiting for? Pick up a pink, white and red grapefruit at your local farmers’ market and make this cake that’s as delicious as it is beautiful.
SERVES 10–12
Broiled, sugared grapefruit slices and a citrus glaze top this moist cake scented with zest
3 whole grapefruit, 1 pink 1 red, and 1 white, and sliced 1⁄4” thick crosswise, plus 2 tbsp. zest and 3 tbsp. juice
1 1⁄2 cups granulated sugar
2 2⁄3 cups flour
1 tsp. kosher salt
1⁄2 tsp. baking soda
1 1⁄2 cups unsalted butter softened
3 eggs
1 cup buttermilk
1 tsp. vanilla extract
1 cup confectioners’ sugar, sifted
1. Heat oven broiler. Arrange grapefruit slices in an even layer on an aluminum foil–lined baking sheet fitted with a wire rack; sprinkle with 3 tbsp. sugar. Broil, rotating pan as needed, until slightly caramelized, about 7 minutes; set aside.
2. Heat oven to 325°. Whisk flour, salt, and baking soda in a bowl; set aside. In another bowl, and using an electric hand mixer, cream remaining sugar and the butter until fluffy. Add eggs one at a time, beating well after each addition. Add zest, buttermilk, and vanilla; mix until combined. With the motor running, slowly add dry ingredients until smooth. Spread batter evenly into a 9” x 13” baking dish; bake until a toothpick inserted in the middle of the cake comes out clean, 45 minutes to 1 hour. Let cake cool, then arrange reserved grapefruit slices, overlapping slightly, on top.
3. Whisk juice and confectioners’ sugar in a bowl until smooth; drizzle evenly over cake.
Let cake sit 30 minutes to set glaze before serving.
Reprinted with permission from Saveur.