When I think of summer and all the wonderful and delicious things that come with this glorious season, I instantly think of all the fresh fruit that summer brings. I love fruit, strawberries are my absolute favorite, but I can’t deny the refreshing flavors that citrus fruit brings. Lemons, limes, grapefruit, kiwis all pack such a punch of flavor that makes me want to run outside and play in the sunshine! When I saw this recipe, I pictured eating this glazed grapefruit pound cake on my back patio with a cup of tea taking in the dewy morning summer air before I start my day. Doesn’t that sound nice! I can’t wait to try this recipe out.
2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1 2/3 cups granulated sugar
1 tablespoon grapefruit zest
2 large eggs, at room temperature
1 cup whole milk, at room temperature
3/4 cup canola oil
1 teaspoon vanilla extract
1 cup grapefruit juice
2/3 cup granulated sugar
3/4 cup confectioners’ sugar
1 tablespoon plus 1 teaspoon grapefruit juice
Preheat oven to 350 F. Coat 9×5-inch loaf pan with nonstick cooking spray.
Whisk the flour, baking powder, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and the whisk leaves a trail. With the mixer running, add the milk, then the oil and finally the vanilla. With the mixer on low, add the dry ingredients, beating just until combined.
Pour the batter into the prepared pan. Spray a small paring knife with nonstick cooking spray, then run the knife lengthwise down the center of the batter, about 1/2-inch deep. (This helps the cake develop an even crack down the center as it bakes.) Bake for 30 minutes, then rotate the pan and bake for another 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.
When you remove the cake from the oven, transfer to a wire rack (still in the loaf pan). Immediately use a skewer to poke deep holes into the cake (about 3/4-inch apart). Brush the cake with the syrup, pausing as necessary to allow it to soak in. Keep brushing the cake until you’ve used all of the syrup.
Let the cake cool for 10 minutes after you’ve brushed it with the syrup, then turn it out onto the cooling rack. Allow to cool to room temperature.
To make the glaze: In a medium bowl, stir the confectioners’ sugar and grapefruit juice together until the glaze is smooth – it should be thick but with a pourable consistency. Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving. Well wrapped, the cake will keep at room temperature for 2 days.
It’s no secret that I have an incredibly large sweet tooth and a love for all things chocolate…especially chocolate paired with mint. It’s one of my favorite flavor combinations and it’s right up there with chocolate and peanut butter! So when I came across this recipe on pinterest, I knew I had to share it with you. These chocolate and green mint whoopie pies look amazing. Both the cake and the mint filling look so light and fluffy and the mint flavor is sure to bring just the right amount of “coolness” to this chocolatey treat.
Chocolate Mint Cookies
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup buttermilk
1 teaspoon peppermint extract
Mint Buttercream Filling
2 cups confectioners’ sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
green gel food coloring (optional)
To make the cookies: In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder and salt together (I rarely sift, but I think it’s worth it when it comes to cocoa powder, which can be quite lumpy). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the egg and beat until combined. Mix in the buttermilk and peppermint extract (my batter looked curdled at this point, it’ll come together in the next step). With the mixer on low, gradually add the dry ingredients, beating just until combined. Transfer the mixer bowl to your refrigerator and chill the dough for 30 minutes.
Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a small cookie scoop (mine measures about 1 1/2 inches across – you’ll need to adjust the baking time accordingly if yours is larger), portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. (If there are any rough edges or batter sticking up, I like to use a wet fingertip to smooth it down. It makes the cookies look neater once baked, but it’s not necessary.) Bake (one sheet at a time) for about 10 minutes, or until the cookies spring back when gently pressed. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough, alternating baking sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners’ sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes. Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes. If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.
Makes about 24 whoopie pies