I begin this post with a heavy heart. One of the founders of #BundtaMonth has suffered a personal loss. My heart goes out to her and her family. I know there is nothing I can say or do that will ease her pain, only time will help to temper that sting. All I can offer is support, peace and healing thoughts from afar. Be strong my friend.
As far as I’m concerned grapefruit is an underused fruit when it comes to baking. Truly, it is a rare thing when I happen upon a cake or pastry that uses grapefruit as the citrus element rather than say lemon or orange. And I happen to really like grapefruit…so does my husband for that matter.
So I decided for my January #BundtaMonth posting I would use grapefruit as my citrus element. While we’re on flavors I favor, poppy seeds are a crunchy little favorite of mine too, so move over lemon poppy seed cake and say hello to Grapefruit Poppy Seed Bundt Cake! Mwah!
I started out with the aforementioned lemon version and tweaked the recipe just a tad, replacing the lemon with ruby red grapefruit and the crème fraiche with a sour cream/ half and half combo (you could use heavy cream, I just didn’t have any on hand). I also modified the leavener a bit. I was hoping the ruby reds would give the cake a pinkish glow, no such luck.
I picked up a new pan for this one, it’s the blossom Bundt and while I like the shape I’m not sold on this gold tone pan. My cake came out a bit darker than I like but not over cooked. I’ll give it another chance before I relegate it to the back of my closet.
Interested in joining the citrusy fun? Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use mandarin, orange, lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
- Post it before January 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky Tool below
- Link back to our announcement posts
- Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes!
Grapefruit Poppy Seed Cake
Adapted from Cake Simple by Christie Matheson”
Ingredients – Cake
3 cups AP flour
1/4 cup Poppy Seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, at room temperature
2 cups sugar in the raw
1 teaspoon vanilla extract
2 tablespoons fresh squeezed grapefruit juice
2 teaspoons freshly grated grapefruit zest
1/3 cup sour cream mixed with 1/4 cup half and half (you can use heavy cream if you have that on hand)
Ingredients – Soaking Liquid
1 cup fresh squeezed grapefruit juice
2/3 cup granulated sugar
Ingredients – Glaze
3/4 cup confectioners’ sugar
2-3 teaspoons grapefruit juice
1 teaspoon half & half (or heavy cream, or milk)
Pinch of salt
Instructions – Cake
1. Grease and flour your Bundt pan, set aside
2. Preheat the oven to 325°F
3. Whisk the flour, poppy seeds, baking powder, baking soda and salt in a bowl and set aside.
4. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2-3 minutes.
5. Add the eggs one at a time mixing between additions.
6. Add the vanilla, grapefruit juice, grapefruit zest and combine.
7. Turn your mixer down to low. In three installments each, alternate adding the flour and sour cream/half & half mixture to the butter mixture (Begin and end with the flour).
8. Pour the batter into the prepared pan and smooth out the top. Bake for 50-60 minutes, checking at the 50 minute mark for doneness by inserting s skewer into the center of the cake. If it comes out clean, it’s done.
9. While the cake is baking, make the soaking liquid.
10. As soon as you take the cake out of the oven, take your skewer and poke holes into it without going all the way to the bottom. Immediately brush the glaze all over the cake. I used about half of it.
11. Allow the cake to cool completely in the pan on a wire rack.
12. Invert onto a plate.
13. Drizzle Glaze over cake and serve.
Instructions – Soaking Liquid
1. Add the sugar and grapefruit juice to a saucepan and bring to a boil, stirring gently to dissolve.
2. Lower to a simmer, stirring occasionally until it has reduced to about half. This should take approximately 10 minutes.
Instructions – Glaze
1. Whisk 2 teaspoons grapefruit juice and 1 teaspoon half and half into confectioners’ sugar. Add additional juice if needed to get a thick but flowing consistency.
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