I made this cake yesterday. Well, a slightly different recipe, one with more oil.
I dropped it on the floor. When I dropped it on the floor, I realized it wasn’t even done in the middle.
So, that was my day yesterday. But today I tried it again. I found a new recipe through the lovely Joy the Baker. Hers called for pink grapefruit, but I was set on using blood oranges. I LOVE blood oranges. To me, the flavor is a combination of grapefruit and orange. And totally delicious.
I really liked this cake. I’m a big fan of citrusy things in general. It was moist and flavorful, and the glaze was amazing. Plus I LOVE when you have to combine citrus zest in with sugar. It's so much fun to get your fingers in there and watch the sugar change color and start smelling good.
It's the little things. haha
You should totally make this soon. Just don’t drop it on the floor.
Blood Orange Yogurt Cake
adapted from Joy the Baker
makes one 10-inch cake, about 12 servings
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
Juice and zest of 1 pink grapefruit. This ends up being about 1/2 cup of juice and 1 Tablespoon of zest.
1 teaspoon vanilla extract
3 Tablespoons powdered sugar
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside.
In a medium bowl, whisk together the flour, baking powder and salt to blend.
On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. (I just threw it in a bowl and used my fingers to get it all combined. It’s fun!) The essential oils will release into the sugar creating a beautifully fragrant sugar.
In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.
Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Cool completely on the wire rack.
In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. My glaze didn’t thicken significantly, but still seemed to do a great job on the cake. Remove from heat.
To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush.
Store at room temperature, wrapped well for 2 days.