Friday, November 25, 2022

Grapefruit Cornmeal Cake: Thanksgiving 2015

Way back in 2015, Bernie made this cake as part of a large selection of desserts we made for Thanksgiving 2015. We were chatting about the cake this week, and I was sure I had put it on this blog - but alas not only was it not in the blog, but it wasn't even on my computer!  I only had the shopping list saved there.

We didn't make it this year, 2022, but I'm pasting it here so we can enjoy it another time.

During the pandemic I made another cornmeal based cake that was not enjoyed - it had cherries as I recall.  Watched a guy on TB (Simon?) and his wife cheerily cook in their backyard.  It was a nice show, and the cake looked like it would be delicious - oh well.  This one was delicious in 2015!

Grapefruit Cornmeal Cake

Downloaded 11 25 2022 from:

Food & Wine (November 2015), recipe by Kay Chun

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Total time: 2 hours 30 minutes
Servings: 12



  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing
  • 1 1/2 cups all-purpose flour
  • 1/2 cup medium-grind cornmeal
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 tablespoon finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice
  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup poppy seeds
  • 1/4 cup fresh grapefruit juice



Preheat the oven to 350°. Butter a 9-inch cake pan. Line the bottom with parchment paper and butter the paper.

In a medium bowl, whisk the flour with the cornmeal, granulated sugar, baking powder and salt. In another medium bowl, whisk the melted butter with the eggs, grapefruit zest and grapefruit juice. While whisking constantly, add the butter mixture to the flour mixture in a slow, steady stream. Whisk until well blended. Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a cake tester inserted in the center comes out clean.

Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake, then invert it onto the rack. Peel off the parchment paper. Carefully flip the cake right side up and set 
the rack over a baking sheet. Let cool until warm, about 30 minutes.

Meanwhile, make the glaze: In a medium bowl, mix the confectioners’ sugar and poppy seeds. While whisking constantly, slowly drizzle in the grapefruit juice until a smooth, thick glaze forms. Pour the glaze all over the top of the warm cake and spread evenly over the top and side. Let stand until set, about 30 minutes.

MAKE AHEAD: The cake can be stored in an airtight container at room temperature for up to 3 days.

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