Texas Grapefruit Upside-Down Cake
Texas grapefruits are redder and sweeter than other varieties, they're practically meant for gorgeous and refreshing desserts.
- 6 tbs butter, room temperature
- 1 tbs superfine sugar
- 2 large Texas grapefruits
- 1 1/2 cup flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp cardamom (Can sub for cinnamon. It's not exactly the same, but still very good)
- 1/4 tsp allspice
- 1/2 tsp ground ginger
- 1/8 tsp salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- Preheat oven to 350 F and lightly grease a 9 inch baking round. Sprinkle the superfine sugar in the pan, spreading as evenly as possible.
- Zest the grapefruits until you've accumulated about a heaping tablespoon's worth. Set that aside, then peel the grapefruits. Slice about 1/4 inch thick, then layer on the bottom of the baking dish.
- In a mixing bowl, stir together flour, baking powder, cardamom, allspice, ginger, and salt.
- In a separate, large bowl, beat butter until creamy. Add sugar and brown sugar, then beat until well combined. Beat in the eggs, one at a time, then beat in the vanilla.
- Begin adding the flour mix and the milk. Add a little bit of a time, alternating between the two, but begin and end with the flour mixture.
- Pour the batter over the grapefruits and bake until it passes the toothpick test, about 45 minutes.
- Let cool in pan for 5 minutes before turning the cake out onto a serving plate. Serve it warm or at room temperature. It's divine topped with fresh whipped cream.
If you can't find superfine sugar, don't fret! It's very easy to make. Just pulse granulated sugar in a food processor until it's about the consistency of a powder. It's different from powdered sugar in that it contains no anti-caking agents. [embed_recipe id='11118']
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