Pink Grapefruit Yogurt Cake

Pink Grapefruit Yogurt Cake with Candied Grapefruit Rind  |  01.02.16

Even though I’ve been living in Arizona for almost a year now (so weird to think about), I’m still not fully accustomed to the amount of citrus that can be found around the valley. Everyday I pass by trees in people’s yards that are covered in lemons, limes, grapefruit and oranges. It’s impressive and I’m sure most of those people don’t have any idea what to do with that amount of citrus. A lot of it unfortunately drops to the ground and rots, which is a little depressing to say the least. So, to do my part I’ve been trying to figure out every way possible to use it. This pink grapefruit cake (from two peas and their pod) is super moist and has a great flavor. If you’re not a huge fan of grapefruit, don’t be scared to try this recipe. It’s more of a general citrus flavor. I’d be surprised if you could decipher that it’s grapefruit. The candied rind (from Food & Wine) gives a little crunch and tartness to help balance out the sweetness of the cake. It’s quite tasty to say the least. 

Ingredients:
• 3/4 cup plain Greek yogurt
• 1 cup granulated sugar
• Zest of 1 1/2 pink grapefruits
• 3 large eggs
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/3 cup canola oil

Grapefruit Syrup
• 1/4 cup freshly squeezed grapefruit juice
• 2 tablespoons granulated sugar

Grapefruit Glaze
• 1/3 cup powdered sugar
• 2-3 tablespoons freshly squeezed grapefruit juice

Candied Rind
• 10 wide strips zest from a pink or ruby red grapefruit
• 2 2/3 cups water
• 2/3 cup sugar

Directions:
Step 1: Preheat over to 350 degrees.
Step 2: Spray a 9 inch round cake pan with cooking spray and dust lightly with flour. Set pan aside.
Step 3: In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 
Step 4: In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. 
Step 5: In a large bowl, mix together the yogurt, sugar and zest with a large spoon or spatula. Whisk in the eggs (you can do the three at once). Mix until smooth and then add in the vanilla and stir again. 
Step 6: Add the flour mixture to the wet ingredients. Mix just until the flour is incorporated. 
Step 7: Add the oil and mix well. It might take a minute to get the oil mixed in, but it will. 
Step 8: Pour the batter into your prepared pan. Bake for 20-25 mins. until your cake tester comes out clean and the cake springs back when touched. 
Step 9: Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooling make the syrup, glaze and candied rind. 

Syrup:
Step 1: In a small, saucepan add the grapefruit juice and sugar.
Step 2: Whisk over medium heat until the sugar dissolves.
Step 3: Poke little holes into the cake with a toothpick.
Step 4: Spoon the grapefruit syrup over the cake and let it soak in. 

Glaze:
Step 1: In a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, too thin, add more sugar. 
Step 2: When cake has cooled to room temperature, add the glaze by drizzling over the top of the cake. 

Candied Rind:
Step 1: Remove 10, wide strips of zest from the grapefruit. Be sure to remove only the surface and not the white pith underneath.
Step 2: Slice the zest into 1/4-inch-wide julienne strips.
Step 3: In a saucepan, cover the strips with 2 cups of water, bring to a boil and cook for 10 seconds.
Step 4: Drain in a strainer and rinse the strips under cold water. 
Step 5: Return the strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water. 
Step 6: Bring to a boil and cook, uncovered, until the mixture starts to thicken (about 8 minutes). The syrup should be a bit gooey and the zest strips should be almost transparent. 
Step 7: Spread 1/3 cup of sugar on a tray or plate.
Step 8: Add the strips to the sugar and toss, separating each piece so each one is coated with sugar. 
Step 9: Transfer the strips to a plate; let stand for at least half an hour, until dry.
Step 10: Sprinkle strips on top of cake. Any leftover strips should be stored in the refrigerator in a jar with a tight-fitting lid. When serving slices of the cake, be sure to put a couple strips of the candied rind on each piece. 

Enjoy!!