Grapefruit Rosemary Olive Oil Cake

Name: Grapefruit Rosemary Olive Oil Cake
Prep time: PT25 minutesM
Cook time: PT20-25 minutesM
Total time: 1 h
Yield: 6 mini Bundt cakes
Ingredients: 3 large Eggs, at room temperature; Florida Crystals® Organic Raw Cane Sugar¾ cup; Florida Crystals®Organic Light Brown Raw Cane Sugar¼ cup; ½ cup Extra virgin olive oil; ½ cup Buttermilk, at room temperature; ½ teaspoon Almond extract; 1 ½ cups All-purpose flour; 1 ½ teaspoon Baking powder; ½ teaspoon Salt; ½ teaspoon Fresh rosemary, finely chopped; 1 medium Grapefruit, peeled and chopped in small cubes

Categories:

Elegant after dinner cake with fresh notes of grapefruit and rosemary flavors.

Prep Time

25 minutes

Cook Time

20-25 minutes

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Servings

3 large Eggs, at room temperature 3 large Eggs, at room temperature
Florida Crystals® Organic Raw Cane Sugar ¾ cup ¾ cup Florida Crystals® Organic Raw Cane Sugar
Florida Crystals®Organic Light Brown Raw Cane Sugar ¼ cup ¼ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
½ cup Extra virgin olive oil ½ cup Extra virgin olive oil
½ cup Buttermilk, at room temperature ½ cup Buttermilk, at room temperature
½ teaspoon Almond extract ½ teaspoon Almond extract
1 ½ cups All-purpose flour 1 ½ cups All-purpose flour
1 ½ teaspoon Baking powder 1 ½ teaspoon Baking powder
½ teaspoon Salt ½ teaspoon Salt
½ teaspoon Fresh rosemary, finely chopped ½ teaspoon Fresh rosemary, finely chopped
1 medium Grapefruit, peeled and chopped in small cubes 1 medium Grapefruit, peeled and chopped in small cubes

Instructions

Step 1

Preheat oven to 350°F. Grease and flour mini Bundt cake pan.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugars at medium high speed until light and fluffy, about 4 minutes.

Step 3

In the meantime, in a measuring cup with spout mix the olive oil, buttermilk, and almond extract.

Step 4

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 5

Reduce the speed of the mixer to low and gradually add the buttermilk-oil mixture in a slow steady stream. Continue mixing until well combined.

Step 6

With the mixer at low speed, slowly add the flour mixture and mix until combined.

Step 7

Remove bowl from the mixer and fold into the batter the chopped rosemary and grapefruit pieces. Divide the batter evenly onto the Bundt cake pans. Bake for 20-25 minutes until golden brown and a toothpick inserted in the cake comes out clean.

Step 8

Allow the cakes to cool in the pan for 5 minutes and then carefully remove from pan; let the cakes cool completely on a cooling rack.