Grapefruit Upside-Down Cake
| Preparation: | 20 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 45 min |
| Total: | 1 h 10 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Texas Sweet |
Recipe ingredients
- 1 1/4 sticks unsalted butter, softened
- 3/4 cup (180 mL) packed light-brown sugar
- 2 Rio Star Grapefruit, sectioned
- 1 1/2 cups (375 mL) flour
- 1 1/2 tsp. (7 mL) baking powder
- 1 tsp. (5 mL) ground cinnamon
- 3/4 tsp. (4 mL) ground ginger
- 1/2 tsp. (2 mL) baking soda
- 1/4 tsp. (1 mL) ground allspice
- 1/2 cup (125 mL) granulated sugar
- 2 large eggs
- 1 tsp. (5 mL) vanilla extract
- 1/2 cup (125 mL) milk
Preparation
Preheat oven to 350 degrees. Put 4 tablespoons butter in a cast-iron skillet or medium baking pan. Place the pan in the oven just long enough to melt butter. Remove pan from oven; scatter ½ cup brown sugar evenly over melted butter.
Arrange grapefruit sections to cover bottom of pan.
In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs, one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
Pour batter over grapefruit sections in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes, then turn cake out onto serving plate. Serve warm.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account