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Grapefruit upside-down cake Recipe

American · Dessert · 65 min total

A tangy twist on the classic pineapple upside-down cake, this grapefruit version features caramelized citrus slices atop a tender vanilla cake. Perfect for brunch or dessert.

Ingredients

• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 large grapefruit, thinly sliced and seeds removed
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round cake pan, tilting to coat bottom. Sprinkle brown sugar evenly over butter.
2. Arrange grapefruit slices in a single layer over the brown sugar, overlapping slightly if needed.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
5. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour, mixing until just combined.
6. Carefully spoon batter over grapefruit slices and spread evenly.
7. Bake for 40-45 minutes, until a toothpick inserted into center comes out clean. Let cool in pan on a wire rack for 10 minutes.
8. Run a knife around edges, invert onto a serving plate, and serve warm or at room temperature.

Tips

• If grapefruit is very bitter, blanch slices in boiling water for 1 minute before using.
• Serve with whipped cream or vanilla ice cream.
• Store leftovers covered at room temperature for up to 2 days.

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