I am in the final stretches of the manuscript before I hand it off to my co-author and she puts her finishing touches on it and then off it goes to the editor – wheee!
So my narrative is pretty boring these days. It goes a little like this.
There’s an occasional gym break, lunch and dinner breaks, but pretty much – this is my life. I’m sure it sounds familiar to anyone who’s written a book.
I also made this cake awhile back before things got crazy. It’s a Cooking Light recipe that I, um, un-lightened (?), de-lightened (?), putting in full-fat everything, and then some. The way I see it, is if I’m having a baked good, I’m already being “bad”. I’ll just have a smaller slice and enjoy it all the more.
I made the cake, ate most of it while Andrew was in New Orleans enjoying things like bacon and beignets (not like I’m jealous or anything), and then promptly lost the recipe. Thankfully, my next door neighbor who introduced me to this cake in the first place, had the recipe clipped.
But the cake is worth noting and making. For one, it’s got that bright citrus zing that’s much needed this time of year – and grapefruit is just perfect here. You can make it ahead of time and freeze it (bonus). It’s simple, not overly sweet, and you can have it as dessert or as an accompaniment to coffee. And if you’re not into glaze (sometimes I’m not, I get it), you can just omit it all together.
Did you just read the above three paragraphs and fall asleep? I really don’t have anything interesting to say except for the mundane, everyday ephemera.
But just because I don’t have anything interesting to say, doesn’t mean that other places don’t. Here are a few things that have caught my eye this past week. Enjoy the cake and enjoy the links. I’ll be back next week, promise!!
Lard never gets old.
Citrus Salt from Heidi. As usual, genius.
Raw Hemp Protein Bars – something I want to try!
Luisa just solved tonight’s dinner dilemma. Thank you, Luisa!
Brian fully and completely going after what he loves – admirable and amazing leap!
Grapefruit Pound Cake
Adapted from Cooking Light
2 cups (255 grams) all-purpose flour
1 teaspoon baking powder
5/8 teaspoon kosher salt, divided
1 1/2 cups (338 grams) granulated sugar
6 tablespoons (85 grams) unsalted butter, softened
6 ounces (170 grams) cream cheese, softened
2 large eggs, room temperature
1/4 cup (59 mL) extra-virgin olive oil
2 tablespoons finely grated grapefruit zest
1/2 teaspoon vanilla extract
1/2 cup (118 mL) whole milk
1/2 cup (118 mL) fresh grapefruit juice
1 cup (110 grams) powdered sugar, plus more for dusting
1. Preheat oven to 325 degrees F. Position the rack in the middle.
2. Butter a 10-inch tube pan or a 10-cup bundt pan and lightly dust with powdered sugar. In a large bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Set aside.
3. In a stand-mixer fitted with a paddle attachment, beat sugar, butter and cream cheese, on high speed, until light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time, scraping the bottom of the bowl between additions. Beat in oil, zest, and vanilla.
4. Add the flour mixture and milk, alternating between the two and ending with flour. Spoon batter into pan, smooth the top with a spatula, and bake for 1 hour and 10 minutes. Cool in pan on a cooling rack for 10 minutes. Invert cake and cool completely before glazing.
5. Place juice in a sauce pan over medium-high heat and bring to a boil. Cook until reduce to about 3 tablespoons, about 4 minutes. Cool slightly. Stir in powdered sugar and remaining salt. Drizzle over cake.