 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Grapefruit is one of my favorite fruits - so of course, when I saw this recipe I had to save it on Zaar! From Saveur magazine. Ingredients:
3 pink grapefruit |
2/3 cup unsalted butter, softened |
3 cups cake flour |
1 tablespoon baking powder |
1 teaspoon kosher salt |
1 3/4 cups sugar |
2 eggs |
3/4 cup milk |
1 1/2 tablespoons vanilla extract |
1 lb cream cheese, softened |
2 1/2 cups confectioners' sugar |
Directions:
1. Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
2. Heat oven to 350°. Butter and flour a 9 x 13 baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.
3. In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
|
|