Grapefruit Yogurt Poppy Seed Bundt Cake
with a Grapefruit Mascarpone Glaze
When the sun slightly starts to peek through the rain in Northern California I get excited because that means I can start baking spring foods! In the winter when it is 30 degrees and pouring, it’s nice to cook and bake with warm cinnamon and cloves flavors in everything. But when spring starts I love to mix it up and do really fresh bright flavors that get me prepared for summer.
I am a big citrus fan, and thank goodness in California we can get good citrus pretty much year round. Grapefruit for me is more of a fruit I love in desserts for its acidic sweet flavor, than to eat in the morning for breakfast. At the same time if juicing a grapefruit sounds like too much work it is so easy to grab a grapefruit juice from Trader Joes or Safeway. Yogurt, whether it be Greek or otherwise is a great addition to any Bundt cake or loaf. It adds a great tang and moistness to the batter. When you mix the sweet grapefruit with yogurt and poppy seeds you get a beautifully dense tart and sweet Bundt cake.
You could easily put this in a Bundt pan, a loaf pan or any other pan that your heart desires. This is such an easy batter all you need is a bowl and a whisk. But it couldn’t be a perfect spring Bundt cake without a glaze could it?(FYI the answer is no!) I topped this Bundt with a grapefruit mascarpone glaze. I think mascarpone is such a soft flavor that you can really add any flavor too to make the perfect glaze. If you cannot find mascarpone then you can substitute it for cream cheese.
Recipe: Grapefruit Yogurt Poppy seed Bundt Cake
Servings: 8 lovely slices
Oven Temp: 350F
– Bundt Cake –
3/4 cup Brown Sugar
1/3 cup Unsalted Butter
1 tbsp Zest from Grapefruit
1 tsp Vanilla Extract
1 bean Inside of one whole Vanilla bean
1/3 cup Grapefruit Juice
1 cup Yogurt
1 1/2 cup Flour
2 tsp Baking Powder
1 tsp Poppy Seeds
– Glaze –
1/2 cup Powdered Sugar
3 tsp Mascarpone
3 tbsp Grapefruit Juice
Turn on your oven to 350F and pull out your Bundt Pan. Coat your bundt pan really well with a nonstick baking spray, that way you have no worries of it not coming out. In a large bowl you will whisk your eggs and brown sugar together until they are nice and incorporated. I tend to use brown sugar in citrus products to even out the sweetness. Once they are combined, whisk in your butter.
Next you will want to grab your grapefruit and zest the whole thing. It should equal out to about 1 tbsp of zest, but if you have more that is not a bad thing. Once that is all whisked together you will add your vanilla extract. Now if you happen to have a vanilla bean grab it and slice it in half. Run the back of your knife down the middle and all of the beautiful black caviar will come out. Throw all that flavor in the bowl. If you do not have a vanilla bean do not worry.
Here comes a lot of the yummy flavors, you will add your grapefruit juice and yogurt to the wet mix and stir them in really well. Now that we have all the wet ingredients, lets add the dry. To the bowl you will add the flour, baking powder and poppy seeds. Once that is all deliciously combined, pour it into the pan or tin and place it in the oven. Set your timer for 45 mins. Take a look at it and see if it is a nice yellow golden brown and cooked all the way through. If it is not ready, set your timer for 3 mins intervals and keep checking.
Once it is out of the oven let it completely cool down! Don’t turn it over too early or it will sink and crack a bit because it is so moist. While it is cooling grab a smaller bowl to make your glaze. Add all three ingredients to the bowl and mix away. If the glaze is a bit too thick for your likings add more juice, if it is too thin add more sugar and mascarpone.
When the cake is completely cooled flip that guy over onto a plate and he should come out completely clean. I love to drizzle as much glaze on top as possible! There you have it the perfect springy citrus packed Bundt cake ready to eat!