Author Notes
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. —thekellycole
Ingredients
- Cake
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12 tablespoons
butter, melted & cooled
-
1 1/2 cups
flour
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1 1/2 cups
granulated sugar
-
1/2 cup
cornmeal
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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3
large eggs
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1 tablespoon
finely grated grapefruit zest
-
1/4 cup
fresh grapefruit juice
- Glaze
-
2 cups
confectioners' sugar
-
1/4 cup
fresh grapefruit juice
-
1/4 cup
poppy seeds
Directions
- Cake
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Preheat oven to 350 degrees. Butter a 9 inch cake pan.
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Whisk together dry ingredients.
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In a separate bowl, whisk together the eggs, zest and juice. Slowly whisk in the butter.
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Slowly add the butter mixture to the dry ingredients, whisking until well blended.
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Smooth batter into prepped cake pan. Bake for about 40 minutes, or until tester comes our clean.
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Cool cake in pan for 10 minutes. Invert onto rack, flip right side up and cool on rack for another 30 minutes before glazing.
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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
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Whisk the 3 ingredients until smooth. Pour/smooth over the warm cake. Let glaze set, about 30 minutes.
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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.
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