Surprise! A delicious and dairy-free Grapefruit Cake that may live you wanting a sweet dessert any time during the day and even at night if you are looking for a midnight snack.
This recipe has a tantalizing mild citrus taste mixed with almond extract and is a perfect marriage between these two delightful flavors.
I had to share this cake recipe
If you are familiar with the saying “sharing is caring” then this is the time to share. I remember the first time I made this Delicious and Dairy-Free Grapefruit Cake, I felt like I had the world at my feet.
Would you like to know why? I think this was the first time in my baking life, that I changed a cake recipe for the first time that actually tasted really good. Can someone stop me from eating the entire cake?
I am not fibbing, but seriously, this cake is moist, delicious and very easy to make. It is also on the budget-friendly side as well.
Let not forget to overindulge on cakes in general. We all know what happens when we eat too many carbohydrates and sugar. We gain weight!!! As I am writing this I sure do feel that life it’s not fair – why can’t we just enjoy eating what we like and not worry about the results?
Adding grapefruit to cake
Grapefruit is a fruit that many of us always have in our fruit bowl. It is not because it is an excellent source of vitamin C, a vitamin that helps to support the immune system. It is because it is a fruit that can be eaten in many forms. When I made the Grapefruit Cake the same exact way again and shared it with my siblings, it was a hit. Erika and I were even thinking about the many different types of filling that would taste wonderful with the cake.
When I bake a cake, I usually prefer making it plain because that gives me an idea on how to change the recipe. Did I mention that Rex (the family dog) loves the cake! I also experimented with cake conservation and it passed the test.
About the recipe
The recipe came Kay Chun who contributed the recipe to the 2016 Annual Food & Wine. The original recipe, in my opinion, is a bit complicated because of the numerous preparation steps. The recipe has a poppy seeds glaze which I was not interested in making because I am not a fan of poppy seeds. Maybe one day I will try it with it.
I thought it would have removed the fruity and citrus taste of the grapefruit. Usually, I make my cakes with organic sugar instead of ore regular sugar. I also often don’t bother adding icing so I can decrease my sugar intake.
- 1 ½ sticks of unsalted butter softened, plus more for greasing
- 1 ½ cups granulated sugar organic sugar preferably
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ cup medium-grind cornmeal
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 1 tablespoon finely grated grapefruit zest plus ¼ cup fresh grapefruit juice
- Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch cake pan.
- In a mixer, whip the butter, sugar and almond extract to a cream.
- In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. In another bowl, whisk the eggs, grapefruit zest, and grapefruit juice. Pour the flour mixture into the sugar and butter mixture and alternate with the eggs mixture and continue whisking until well blended. Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a cake tester inserted in the center comes out clean.
- Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake, then invert it onto the rack. Let cool before serving.
- Serve with additional fruits, alone, with whipped cream or with your preferred icing.
The recipe came Kay Chun who contributed the recipe to the 2016 Annual Food & Wine.