ALLCAPS COOKBOOK PRESENTS: HEAVENLY SUMMER GRAPEFRUIT YOGURT MORNING CAKE (Patreon)

LOOK, in our house we have to have cake in the morning now because MISTER MAURICE SENDAK put that thought in the head of my son with his STUPID BRILLIANT BOOK In the Night Kitchen.

This one is another recipe from the Worldcon COOKATHON that JUST KEEPS ON GIVING.

But this? This is the best morning cake. It's so light and moist and juicy, and it tastes like what I always thought grapefruit SHOULD taste like, instead of...uh...I don't actually like grapefruit? It tastes like literal soil to me? 

BUT NOT THIS CAKE.

This cake tastes like baked summer. It reminds you of ease. 

Let's not mince words, it's the holidays and if you're going to make it of a Boxing Day morning, you need to know NOW.

It is mostly this Smitten Kitchen recipe, with a few alterations AS USUAL.

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup full-fat Greek yogurt
1 cup plus 1 tablespoon sugar
3 eggs
Zest of one whole grapefruit beast
1/2 teaspoon Maine maple syrup (Maine is better but if you MUST go out of state, fine...)
1/2 cup vegetable oil (e.v. olive oil is fine)
1/3 cup freshly squeezed grapefruit juice

Dash of nutmeg (optional)

Crushed pistachios to sprinkle on top (optional...but is it really?)

There is supposed to be an icing glaze but I hate icing glazes so if that is a thing you DON'T hate, we'll, make one and I won't judge. BUT IT'S NOT FOR ME.

GRAPETY THAT FRUITETY

Preheat the oven to 350°F. 

Grease the bottom a standard loaf pan with butter. Controversially, I prefer salted. Line the bottom with parchment paper. Grease and flour the sides of the pan, too.

Mix flour, baking powder, and salt into 1 bowl. In another, whisk together the yogs, cup of sugar, eggs, zest, nutmeg, and maple syrup. Combine dry and wet ingredients slowly and gently. Equally gently, fold oil into the batter, making sure it’s all absorbed with no floaty gold bubbles. Pour into prepared pan and bake for 45-50 minutes, or until fork-comes-out-clean time.

While it's caking, make a simple grapefruit syrup. Gently boil the 1/3 cup grapefruit juice and remaining sugar in a small pan until the syrup is clear and set aside to cool, but not completely or it'll be too sticky to pour.

When the cake is done, let it chill the fuck out in the pan for 10 minutes or so before you try turning it out onto a rack with something underneath it to catch the goo. While the cake is still warm, pour the grapefruit syrup over the cake in evenly-spread does and let it soak in. While you're doing the last dose, sprinkle pistachios on top so they stick to the final layer of syrup.

Serve with ice cream and coffee! Look ma, no icing!