Grapefruit Cornmeal Cake
thekellycole
Photo by thekellycole
- Serves
- 12
Grapefruit, corn, poppy seeds - it's a gorgeously California cake. Plus, all of the pleasures of a pound cake, with none of the tedium.
This cake was mentioned on NPR but was hard to find on-line. The recipe is from Food & Wine Magazine, and it deserves more attention from enthusiastic bakers, and eaters.
Ingredients
Cake
- 12 tablespoon butter, melted & cooled
- 1 1/2 cup flour
- 1 1/2 cup granulated sugar
- 1/2 cup cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon finely grated grapefruit zest
- 1/4 cup fresh grapefruit juice
Glaze
- 2 cup confectioners' sugar
- 1/4 cup fresh grapefruit juice
- 1/4 cup poppy seeds
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Directions
Cake
- Step 1
Preheat oven to 350 degrees. Butter a 9 inch cake pan.
- Step 2
Whisk together dry ingredients.
- Step 3
In a separate bowl, whisk together the eggs, zest and juice. Slowly whisk in the butter.
- Step 4
Slowly add the butter mixture to the dry ingredients, whisking until well blended.
- Step 5
Smooth batter into prepped cake pan. Bake for about 40 minutes, or until tester comes our clean.
- Step 6
Cool cake in pan for 10 minutes. Invert onto rack, flip right side up and cool on rack for another 30 minutes before glazing.
- Step 7
Notes: A medium grind cornmeal gives the best texture. I use the fantastic organic, heirloom "Bloody Butcher" cornmeal from Happy Belly Farms. As with a pound cake, the butter flavor is pronounced, so I use the best quality I can fine. Currently, I'm partial to hand-rolled Amish-style butter. A bigger pan can be used, adjusting baking time downward.
Glaze
- Step 1
Whisk the 3 ingredients until smooth. Pour/smooth over the warm cake. Let glaze set, about 30 minutes.
- Step 2
Note: Use a baking sheet under the rack to catch the copious glaze run-off. Or, glaze the cake directly on a rimmed serving plate - less pretty, but more delicious glaze can then pool on the plate.