Grapefruit Upside-Down Cake

Grapefruit from CSA box

Verdict: **** (there were 7 of us, and we all liked the cake, but only 4 liked the grapefruit portion)

Comments: I think using another fruit would have made this better. We all loved the spice cake, even with it being whole wheat... but the grapefruit was a tad off-putting for some. I personally liked the combo. I guess it is all personal preference. :) The only modification I made was to exchange the white flour for whole wheat. Oh, and we don't have allspice for some reason, so I used nutmeg.


Grapefruit Upside-Down Cake
a la Martha Stewart
Serves 8

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
3/4 cup packed light-brown sugar
2 small pink grapefruit
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
2. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
3. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. 4. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 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.
4. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.