Fresh Grapefruit Yogurt Cake
Winter is citrus time. This low fat grapefruit cake is a nice change from the traditional lemon. And a beauty at that.
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter
- 1/3 cup vegetable shortening
- 1 cup brown sugar
- 1 cup white sugar
- 4 large eggs
- 1 cup (about 2 ripe) mashed banana
- 2 teaspoons vanilla
- 1 cup stone ground cornmeal (we used local from Beaverdamcreek Farm)
- 1/2 cup sour cream
- Powdered sugar
Preparation
1. Preheat oven to 350F. Grease and flour a 10-cup tube or Kuglehopf pan.
2. Combine flour, baking soda, baking powder and salt.
3. In an electric mixer, beat butter and shortening until creamy, about 2 minutes. Add brown sugar, white sugar and beat 1 more minute. Add eggs, beating after each addition. Add mashed bananas and vanilla, beat well. Add the flour mixture, and cornmeal alternately with the sour cream, mixing until just incorporated. Pour batter into prepared pan. Bake 55-60 minutes or until batter is firm. Cool 15 minutes. Invert onto a plate or cake stand. Dust with powdered sugar.
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