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Grapefruit Rosemary Olive Oil Cake


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

Prep Time
Cook Time
Grapefruit Rosemary Olive Oil Cake
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6 mini Bundt cakes
  • 3 large Eggs, at room temperature
  • ¾ cup Florida Crystals® Organic Raw Cane Sugar
  • ¼ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 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

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.