To be fair to me/us, this isn't your average bundt cake recipe. It's special. For example there are steps involving massaging zest into sugar and supreming fruit. But it is well worth it.
The original recipe calls for Meyer lemons, but despite having a Meyer lemon tree in our backyard, we used Eureka/regular lemons. (Our tree is presently fruitless. It had an off year.) The good news is that this recipe works great with Eureka lemons. (It also works great with the other necessary substitutions I made, like using one cup of whole wheat flour as I ran out of all-purpose.) The grapefruit I used, in case you're curious, was a Cocktail grapefruit. I'd seen them all winter long at my neighborhood store, Cookbook, and was glad to finally use one. The truth is I'm not a huge fan of grapefruit on its own, but I do like a grapefruit dessert. Also, sidebar, if you’ve got time and enjoy laughing, here’s a bit on grapefruit that I tend to agree with.
Oh and lastly, here's an iPhone photo wrap-up of Isaac's and my trip to North Carolina.
Clockwise from left to right: Isaac right before his first flight ever. / As part of the festival, the culinary school hosted a Bon Appétempt-inspired dinner! This is the menu. / This was the cover of the menu. Ha! / The first course was their version of the very simple rice and eggs with broccolini recipe in my book. / The main course was a combination of my recipes for pasta carbonara and chicken cordon bleu. / The dessert was their version of my crepe cake. / Signing books was extra cool after three months of newborn-rearing. / Someday, I might tell you about the adventure that was my flight home from Charlotte to Los Angeles. But until then, here's a shot of Isaac asleep on me, somewhere over the continental United States.
Grapefruit and Lemon Bundt Cake adapted from Sweeter off the Vine by Yossy Arefi
For the cake:
1 medium grapefruit
2 medium lemons (The recipe calls for Meyer lemons, but I used regular old Eurekas.)
2 1/2 cups granulated sugar
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter softened
6 large eggs at room temperature
1/2 cup sour cream at room temperature
1/2 cup whole milk
For the glaze:
2 medium lemons
3 cups confectioners' sugar sifted
1 pinch salt