Upside Down Grapefruit Cake Recipes

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 UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired. cook's notes Upside-down cake doesn't have to be made with pineapple. Grapefruit, which pairs well with brown sugar and warm spices, such as cinnamon, ginger, and allspice, gives a bittersweet flavor to this rendition of a down-home classic.

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.