Wednesday, January 23, 2013

Flipping for Grapefruit

We have been getting citrus in the farm share, and none of us at the house are really big grapefruit fans, so I thought I would give this recipe from Martha Stewart a try.

Grapefruit Upside Down Cake

  • 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 degrees. 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.