Ultimate Grapefruit upside-down cake Recipe

While most people reach for pineapple when baking this style of dessert, I find that ruby red grapefruit offers a sophisticated, slightly tart contrast to the sugar. It transforms a standard winter afternoon into something that feels vibrant and unexpectedly fresh.

My grapefruit upside-down cake features a tender crumb that soaks up the caramelized citrus juices while baking. It is the ideal remedy for gray days when you need a little sunshine on your plate.

What Makes This Grapefruit Upside-Down Cake Special

The balance between the bitter pith, sour juice, and sweet caramel topping creates a complex flavor profile that simple sugar cakes lack. You get a stunning visual presentation without needing any advanced decorating skills or special tools.

This grapefruit upside-down cake stays moist for days thanks to the fruit juices seeping down into the sponge. It requires minimal active time, making it a stress-free option for brunch or dessert.

Using yogurt or sour cream in the batter ensures the texture remains dense enough to hold the fruit but light enough to enjoy freely. I appreciate how the citrus aroma fills the kitchen long before the timer goes off.

If you enjoyed the bright citrus notes here, you will definitely want to try my Irresistible Italian Clementine Cookies Recipe next. For another creamy fruit dessert, the Irresistible Cranberry Orange Cheesecake Recipe is a fantastic option to add to your baking list.

Everything You Need for a Grapefruit Upside-Down Cake

Here are the pantry staples and fresh items required to bake this treat:

• Granulated Sugar: Sweetens the cake batter and balances the tartness of the fruit.
• Ruby Red Grapefruit: Provides the star flavor and beautiful color for the topping.
• Unsalted Butter: Used for both the rich caramel layer and the cake batter itself.
• All-Purpose Flour: The structural base for the sponge.
• Light Brown Sugar: Creates the deep, molasses-flavored caramel at the bottom of the pan.
• Greek Yogurt: Adds moisture and a slight tang to the crumb.
• Eggs: Large eggs at room temperature bind the batter together.
• Vanilla Extract: Enhances the sweet and floral notes of the citrus.
• Baking Powder: Helps the cake rise and become fluffy.
• Salt: Balances the sweetness and enhances the grapefruit flavor.
• Baking Soda: Reacts with the yogurt to aid in leavening.

Step-by-Step Grapefruit Upside-Down Cake Instructions

Let’s get the oven warm and start baking this citrus dessert.

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing the sides generously with butter. Slice the grapefruit into thin rounds, about 1/4 inch thick, and carefully remove any seeds you find. Pat the slices gently with a paper towel to remove excess surface juice, which ensures the caramel layer sets correctly rather than becoming a syrup.
2. Melt the butter for the topping in a small saucepan or microwave-safe bowl until fully liquid. Pour this melted butter into the bottom of your prepared cake pan, tilting it slightly to coat the entire bottom surface evenly. Sprinkle the brown sugar over the melted butter, using a fork to distribute it so there are no large clumps and the bottom is completely covered in a sandy layer.
3. Arrange the grapefruit slices on top of the brown sugar mixture in a decorative pattern, fitting them snugly but trying not to overlap them too much. You can cut some rounds in half to fill in the gaps near the edges if needed. Set the pan aside while you prepare the batter, allowing the sugar to begin hydrating with the butter.
4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until they are well combined. This step ensures there are no pockets of leavening agents, which helps the grapefruit upside-down cake rise evenly in the oven.
5. In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 3 to 4 minutes. You want the mixture to look pale, airy, and increased in volume, as this aeration is key to a light texture in the final bake.
6. Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them before adding the next. Mix in the vanilla extract and the Greek yogurt, scraping down the sides of the bowl to ensure all ingredients are evenly distributed in the wet base.
7. Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear, being careful not to overwork the batter, as this can lead to a tough cake. The batter should be thick, creamy, and smooth.
8. Spoon the batter gently over the arranged grapefruit slices, being careful not to displace the fruit design underneath. Use an offset spatula to spread the batter to the edges of the pan and smooth the top surface so it bakes flat.
9. Bake in the center of the oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check the cake around the 35-minute mark; if it is browning too quickly, tent it loosely with aluminum foil.
10. Remove the pan from the oven and let it cool on a wire rack for exactly 10 minutes. Place a serving plate upside down over the pan, and using oven mitts, quickly flip the pan and plate together to release the cake. Lift the pan off slowly; if any fruit sticks to the pan, just gently place it back onto the cake while it is still warm.

My Best Tips for Perfect Grapefruit Upside-Down Cake

Blotting the grapefruit slices with a paper towel before placing them in the pan is crucial to prevent the batter from becoming soggy. Excess moisture can stop the caramel from setting properly, so taking a moment to dry the fruit helps immensely.

When flipping the grapefruit upside-down cake, do it while the pan is still warm but not scorching hot, usually about ten minutes after baking. Waiting too long allows the sugar to harden, which might cause the fruit to stick to the pan rather than the cake.

Use a serrated knife to peel the grapefruit if you want to remove all the bitter white pith for a sweeter finish. I find that leaving a little pith adds character, but a clean supreme cut looks very elegant.

Best Ways to Enjoy Grapefruit Upside-Down Cake

A dollop of unsweetened whipped cream cuts through the sweetness of the caramelized sugar and complements the tart citrus. I often serve this grapefruit upside-down cake slightly warm to maximize the tender texture of the sponge.

For a morning treat, this cake pairs beautifully with a dark roast coffee or a strong earl grey tea. The leftovers keep well at room temperature, making it a convenient option for quick snacking throughout the week.

If you want more seasonal baking inspiration, join me on Pinterest for daily recipe ideas.

Grapefruit Upside-Down Cake

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• Author: Amelia Bryan
• Total Time: 1 hr 20 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A moist and buttery cake topped with caramelized ruby red grapefruit slices. This dessert balances sweet and tart flavors for a stunning seasonal treat.

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Ingredients

• 1/2 cup (113g) unsalted butter, melted (for topping)
• 3/4 cup (150g) light brown sugar, packed
• 2 medium ruby red grapefruits, sliced thin and seeded
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, softened (for batter)
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120g) Greek yogurt or sour cream

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing the sides generously with butter. Slice the grapefruit into thin rounds, about 1/4 inch thick, and carefully remove any seeds you find. Pat the slices gently with a paper towel to remove excess surface juice, which ensures the caramel layer sets correctly rather than becoming a syrup.
2. Melt the butter for the topping in a small saucepan or microwave-safe bowl until fully liquid. Pour this melted butter into the bottom of your prepared cake pan, tilting it slightly to coat the entire bottom surface evenly. Sprinkle the brown sugar over the melted butter, using a fork to distribute it so there are no large clumps and the bottom is completely covered in a sandy layer.
3. Arrange the grapefruit slices on top of the brown sugar mixture in a decorative pattern, fitting them snugly but trying not to overlap them too much. You can cut some rounds in half to fill in the gaps near the edges if needed. Set the pan aside while you prepare the batter, allowing the sugar to begin hydrating with the butter.
4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until they are well combined. This step ensures there are no pockets of leavening agents, which helps the grapefruit upside-down cake rise evenly in the oven.
5. In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 3 to 4 minutes. You want the mixture to look pale, airy, and increased in volume, as this aeration is key to a light texture in the final bake.
6. Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them before adding the next. Mix in the vanilla extract and the Greek yogurt, scraping down the sides of the bowl to ensure all ingredients are evenly distributed in the wet base.
7. Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear, being careful not to overwork the batter, as this can lead to a tough cake. The batter should be thick, creamy, and smooth.
8. Spoon the batter gently over the arranged grapefruit slices, being careful not to displace the fruit design underneath. Use an offset spatula to spread the batter to the edges of the pan and smooth the top surface so it bakes flat.
9. Bake in the center of the oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check the cake around the 35-minute mark; if it is browning too quickly, tent it loosely with aluminum foil.
10. Remove the pan from the oven and let it cool on a wire rack for exactly 10 minutes. Place a serving plate upside down over the pan, and using oven mitts, quickly flip the pan and plate together to release the cake. Lift the pan off slowly; if any fruit sticks to the pan, just gently place it back onto the cake while it is still warm.

Notes

Ensure your eggs and yogurt are at room temperature to prevent the batter from curdling. If you prefer less bitterness, you can peel the grapefruit completely before slicing.

• Prep Time: 25 min
• Cooling Time: 10 min
• Cook Time: 45 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 32g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Keywords: grapefruit upside-down cake, citrus cake recipe, easy homemade cake, ruby red grapefruit dessert, upside down cake