Posting and baking my last cake, got me back in the mood for baking.  Now everyday at work, I wonder and plan of what I am doing to bake in the coming days. Basically all this means is, I’ve been printing a lot of baking recipes and going through my old cook books.  Let me tell you baking is not easy. 

After the yogurt and orange cake, following the same recipe, I made yogurt and grapefruit cake.  Uh that was a complete disaster…my cake sunk in! I don’t know how or what I did but I can only guess two things my baking powder either is not doing its job anymore or I am opening the oven door to much to see how well the cake is doing.  Either way, last Thursday night after work I was determined to make another cake.

Oh did I bake! I baked and modified the recipe a little bit, opened a new box of baking powder and this cake came out good.  Not great just good. Why, well because I sort of over baked it! I laughed at myself - I’m still an amateur at this baking thing! I can cook…but can I bake??

Ingredients
     ~ Recipe adapted from Ina Garten Lemon Yogurt Cake
     ~ ** Indicates the change

• 2 CUPS of all purpose flour **
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of plain whole milk yogurt
  ~ I used home made yogurt
• 1 cup + 1 tablespoon of sugar
• 3 large eggs
• 2 teaspoons of grated grapefruit
• 1 teaspoon of grated lemon
• 1/2 teaspoon of vanilla extract
  ~ I used Turkish powder vanilla & it works just as fine
• 1/2 cup of OLIVE OIL **

• 1/3 cup of freshly squeezed orange juice

Preparation

1.   Preheat you oven to 350 degrees.  Grease any kind of a pan you like, works best in a loaf pan. I coated the bottom of my loaf pan with a good amount cooking spray.

2.   In a mixing bowl, sift together the flour, baking powder and salt. (Since I used dry vanilla I incorporated it into this mixture.)

3.   In another large mixing bowl, whisk together the yogurt, sugar, the eggs, grapefruit & lemon zests and vanilla.

4.   Slowly whisk the dry ingredients into wet ingredients.  (the mixture might look to liquidy  - this is all right)

5.   Finally fold in the olive oil into batter, making sure it’s all incorporated.

6.   Pour the batter into your greased pan and bake for 50 minutes or until a cake tester placed in to the center of the loaf come out clean.

7.   Once the cake is cooked, allow it to cool down in the pan for 10 minutes.   Carefully remove the cake from the pan.

8.   While the cake is cooling, in a small sauce pot, bring to broil the 1/3 cup of grapefruit juice with 1 tablespoon of sugar – cook until the sugar dissolves and the mixture is clear and looks like a syrup.

9.   While the cake is still warm, pour the grapefruit – sugar syrup mixture over the cake allowing the cake to soak in.

10. Serve as you wish! Goes great with coffee or tea.

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Tags: bake, cake, evoo, grapefruit, olive oil, orange, smitten kitchen, Yogurt