I finally caught Bundt Fever back in November when I made a zebra bundt cake for Mary the Food Librarian‘s I Like Big Bundts Roundup celebrating National Bundt Day. (Did I use the b word enough in that sentence?) Standard bundt cakes are usually too big for my needs, so when I spotted a half-sized pan several months ago at a nearby shop, pangs of want were planted deep within my soul. This is me pretending to be melodramatic.
A couple weeks ago, the Groupon of the day was for that shop, and I didn’t think twice about it. Don’t you love how they help you save money on money that you probably wouldn’t have spent otherwise? That little bundt pan (there was only one left! fate!) was mine.
This new acquisition proved to be fortuitous as it helped me decide what to make for Easter: a wee bundt! Figuring out what kind wasn’t actually too difficult. I wanted something light and citrusy, and have been intrigued by yogurt cakes for quite some time now. The thought of a grapefruit yogurt cake then crept into my mind, so I decided to try this recipe posted by Two Peas and Their Pod. It’s easy (no mixer needed!), moist, and tasty!
Just look at that crumb!
Grapefruit Yogurt Bundt Cake
adapted from Two Peas and Their Pod
I made a few small changes to this recipe: I added some freshly grated ginger just ’cause, but if you want a real kick from it, use more as 1 teaspoon wasn’t very noticeable. Instead of canola oil, I used coconut oil (I’m on a kick), and I baked this as a half-sized bundt. The original is for a 9 inch cake, which holds the same amount of batter as my 6 cup bundt! Perfectamundo.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
zest of 1 1/2 pink grapefruits (I used 1 giant one)
1 teaspoon grated fresh ginger root, or more (see above)
3/4 cup plain Greek yogurt
3 large eggs
1/2 teaspoon vanilla extract
1/3 cup coconut oil
1/4 cup freshly squeezed grapefruit juice
2 tablespoons granulated sugar
1/3 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice
(you might play around with this ratio…I used 2 tablespoons of juice and the glaze was transparent)
Make the cake: Preheat oven to 350F. Generously spray a 6 inch bundt pan with baking spray with flour.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, rub the sugar, zest, and ginger together with your fingers. Whisk in the yogurt, then the eggs, and stir until well combined. Add the dry ingredients and stir with a spoon or spatula until just combined. Stir in the oil until incorporated.
Bake for about 40 – 45 minutes. It is ready when a tester comes out clean. Let sit in the pan on a rack for about 20 minutes, then carefully flip the cake out onto the rack to cool completely.
Make the syrup: While the cake is cooling, heat the sugar and grapefruit juice in a small saucepan over medium heat. Remove from heat when the sugar has dissolved. Using a toothpick, poke little holes around the warm cake, then brush the syrup all over it.
Make the glaze: When the cake has cooled completely, whisk together grapefruit juice and powdered sugar. Place cake on serving dish, then pour glaze around the top.
This is a great spring cake that was perfect for Easter! While there were eight of us there, not everyone is able to have dessert, so we only knocked out half of this little bundt along with some sugar cookies that I also made. I sliced up the rest and froze it for another day.
For all the biggish holidays, we get together for lunch, and this year we had Easter at my sister’s house. We ate a really yummy meal (before dessert…) that I neglected to take pictures of due to the fork in my hand.
Dad, sisters, niece! (photo by my bro-in-law)
And of course we had an Easter egg hunt. My two year old niece finally figured it out once she knew there were stickers and Annie’s fruit snacks in them!