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Upside Down Grapefruit

Well, the week has really flown by. I can’t believe it is already Friday! The weather has been amazing, but alas, I’ve been stuck inside doing homework the past couple of days. So I hope Mother Nature has a little sympathy for her old friend, Gwendolyn, and treats us to a glorious weekend. Well, the week was pretty uneventful except that Jay and I got to have dinner together on Wednesday and then work on the website. (hehe…and when I say we worked, I mean he worked and I watched.) But really, I think he has done an amazing job on our site, and I love it!

Hmmm…so I had planned to make a pineapple upside-down cake for Jay this weekend, but I might have found something even better…grapefruit upside-down cake! Yes…this will both satisfy his desire for cake and my new-found addiction to grapefruit. (I don’t know…I’ve been eating at least one a day for the last two weeks!) Mmm…citrus…

GRAPEFRUIT UPSIDE-DOWN CAKE

Serves 8; Prep time: 30 minutes; Total time: 1 hour, 15 minutes

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 3/4 cup packed light-brown sugar
  • 2 small pink grapefruit
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Whipped cream (optional)
  1. Preheat oven to 350°. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
  2. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
  3. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
  4. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.

See…Upside-down cake doesn’t have to be made with pineapple. Grapefruit, which pairs well with brown sugar and warm spices, such as cinnamon, ginger, and allspice, gives a bittersweet flavor to this rendition of a down-home classic. :)

This entry was posted by Gwendolyn on Friday, March 11th, 2005 at 12:34 pm and is filed under Food & Drink, General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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