Pink grapefruit cake with nutmeg streusel
Surprisingly tart citrus cake with the bold taste of freshly grated nutmeg .
As a newlywed, I was very open to hearing how other people ran their kitchens – I loved trying out new recipes, doing food swaps and having dinner parties with other couples to watch and learn how to be a great host. One close friend was the penultimate hostess – and an extremely devoted, caring wife. When her husband was growing up, his mom used to bake cakes daily (don’t ask why), and he was used to having a fresh slice of cake with his morning coffee. This wonderful young wife carried on the tradition for several years of baking a fresh cake daily for her new husband. Until it started taking a toll – not on their marriage, but on his waistline.
These friends have been happily married for several decades now, and I recently reminded them of their early days and they laughed. There’s something about reaching that fourth and then fifth decade of life which doesn’t allow for daily cakes as much as the younger years.
But enough rambling – you have a cake to bake, and it’s a winner. I’ve cut back on the fat using mashed banana for moisture, and put your morning grapefruit slices right in the center. So regardless of your age or marital status, you can fully enjoy this unique grapefruit cake.
And do me a favor, go find some of those fresh, whole nutmegs. Grating them will release an incredible aroma unlike the prepared nutmeg you’ve been using your whole life, and I promise you’ll be hooked.
- 2 cups sugar
- 3 eggs
- 3/4 cup oil
- 1 small banana, mashed well
- 4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large pink grapefruits
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon vanilla
Preheat oven to 330° F. Spray bundt pan and 8” loaf pan with non-stick spray.
Cut top and bottom off grapefruits, and then cut away peel and white pith from the sides. Cut out segments and set aside, and then squeeze juice into a cup.
Mix sugar, eggs, oil and banana until smooth. Add 1/2 cup grapefruit juice and mix. (Drink extra juice – it’s delicious!)
Add flour, baking powder and salt and mix until thoroughly combined. Batter will be thick and heavy.
Pour half of the batter into the bottom of the bundt and loaf pan.
Place grapefruit segments (with no liquid) over cake batter. Pour/spread remaining batter over grapefruit. Batter will be very thick and may have to be pulled and gently spread to cover the fruit.
For streusel, use a fork (or gloved fingers) to mash all ingredients into course crumbs.
Sprinkle cake tops with streusel.
Bake one hour or more, until cake is completely set. Allow to cool completely before slicing.
*If you do not have whole nutmegs to grate (they can be found at farmers markets in the spice section), use 1/4 teaspoon prepared nutmeg.