Grapefruit Yogurt Bundt Cake with Gluten Free Substitutions

Grapefruit Yogurt Bundt Cake with Gluten Free Substitutions

Ingredients

  • Cake:
  • 1 1/2 cups all purpose flour (GF use Domata)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • zest of 1 1/2 pink grapefruits (I used 1 giant one)
  • 1 teaspoon grated fresh ginger root, or more (see above)
  • 3/4 cup plain Greek yogurt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup coconut oil
  • Syrup:
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 tablespoons granulated sugar
  • Glaze:
  • 1/3 cup powdered sugar
  • 2-3 tablespoons freshly squeezed grapefruit juice
  • (you might play around with this ratio…I used 2 tablespoons of juice and the glaze was transparent)

Directions

  1. Make the cake: Preheat oven to 350F. Generously spray a 6 inch bundt pan with baking spray with flour.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, rub the sugar, zest, and ginger together with your fingers.
  4. Whisk in the yogurt, then the eggs, and stir until well combined.
  5. Add the dry ingredients and stir with a spoon or spatula until just combined. Stir in the oil until incorporated.
  6. Bake for about 40 – 45 minutes. It is ready when a tester comes out clean. Let sit in the pan on a rack for about 20 minutes, then carefully flip the cake out onto the rack to cool completely.
  7. Make the syrup:
  8. While the cake is cooling, heat the sugar and grapefruit juice in a small saucepan over medium heat.
  9. Remove from heat when the sugar has dissolved.
  10. Using a toothpick, poke little holes around the warm cake, then brush the syrup all over it.
  11. Make the glaze:
  12. When the cake has cooled completely, whisk together grapefruit juice and powdered sugar.
  13. Place cake on serving dish, then pour glaze around the top.