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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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