Grapefruit Upside Down Cake Recipes

UPSIDE DOWN GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350º
• Zest one of the grapefruits and set the zest aside - you want a good heaping tablespoonful.
• Peel and slice the grapefruits as described in the post.
• Place the first amount of butter [2 tablespoons] in a 9 inch round cake pan, and place in the oven until the butter melts.
• Once the butter is melted, swirl to get an even layer in the pan, and the sprinkle the ⅓ cup of brown sugar over the butter.
• Lay the slices of grapefruit over the butter and sugar - the slices will overlap, which is fine.
• Sprinkle the ⅛ teaspoon of kosher salt evenly over the grapefruit slices. Set aside while you make the batter.
• In a small bowl, whisk together the flour, baking powder, salt and cardamom, set aside
• Cream together the 6 tablespoons of butter and the ¾ cup brown sugar.
• Beat in the eggs, one at a time.
• Beat in the vanilla, ginger and grapefruit zest.
• Beat in the flour, in 3 additions, alternating with the buttermilk: flour, buttermilk, flour, buttermilk, flour. You don't want to overmix, so kind of overlap the additions a little - they don't have to be completely incorporated each time, until the last addition, which I usually finish up with a rubber spatula.
• Spread the batter evenly over the grapefruit slices, taking care not to disturb them.
• Bake for 50 to 55 mins, turning halfway through. The cake should test done in the center with no crumbs sticking to a toothpick, and edges pulled away from the pan slightly.
• Cool for about 5 minutes on a wire rack, and then loosen the edges with a butter knife or offset spatula and invert carefully on a serving plate. Cut into wedges to serve warm with lightly sweetened whipped cream or vanilla ice cream. Refrigerate leftovers.

GRAPEFRUIT UPSIDE DOWN CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease a 9 inch baking pan with cooking spray. Wipe away excess with a paper towel.
• Cut the grapefruit in half lengthwise. Carefully remove the grapefruit from the peel by cutting around the inside and between each piece of the grapefruit. Then pop the grapefruit out of the peel with a fork. Set aside.
• In a saucepan, melt the 4 tbsp butter over medium heat. Add the brown sugar and stir until bubbly. Pour the mixture into the prepared cake pan. Place the grapefruit pieces on top of the mixture and then set aside.
• Prepare the cake by whisking together the flour, baking powder, salt, allspice and basil. In another bowl, whisk together the eggs and vanilla extract. In the bowl of a stand mixer, beat the 3/4 C butter on medium speed until fluffy. Gradually add the granulated sugar and beat for 2-3 minutes. Add the egg mixture and beat until combined. Add the flour mixture in 2 batches, alternating with the milk. Beat until smooth.
• Pour the mixture over the grapefruit pieces in the cake pan. Smooth evenly. Bake for 35-40 minutes.
• Remove the cake from the oven and cool on a wire rack for 10 minutes. Once cooled, loosen the cake by running a butter knife around the edge of the pan. Flip the cake over on a plate. Garnish with chopped basil, if desired.

GRAPEFRUIT GRATIN

Steps:

• Preheat broiler with rack 4 inches from heat. Remove peel and pith from grapefruit. Halve fruit vertically; slice crosswise into 3/4-inch-thick half-moons. Place pieces, overlapping to fit, in a shallow broilerproof baking dish (ours was about 12 by 7 inches).
• In a small bowl, stir together sugar and cinnamon; sprinkle over grapefruit. Broil until sugar has begun to brown, 15 to 20 minutes. Serve with biscotti, if desired.