Recipe: Grapefruit Yogurt Cake
Description: We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont
Ingredients: [{"text": "1-1/2 cups all-purpose flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "3 large eggs, room temperature"}, {"text": "1 cup fat-free plain yogurt"}, {"text": "1/3 cup sugar"}, {"text": "5 tablespoons grated grapefruit zest"}, {"text": "1/4 cup agave nectar or honey"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1/4 cup canola oil"}, {"text": "GLAZE:"}, {"text": "1/2 cup confectioners' sugar"}, {"text": "2 to 3 teaspoons grapefruit juice"}, {"text": "Optional: Grapefruit wheels and fresh mint leaves"}]
Instructions: Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next 7 ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.
For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired.
