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Two years ago, several friends sent my husband and me boxes of citrus fruit during the holiday season. After a few weeks of eating either a grapefruit or orange with almost every meal, I wanted to do something with the fruit.
Yet after the holiday eating season, I wasn't looking for anything too rich or too sweet. Enter: Deb Perelman's Grapefruit Yogurt Cake. While I loved the dense pound cake-like loaf the recipe made, it was a little too rich for me. The original recipe called for a half cup of vegetable oil and eight ounces of whole milk yogurt. Over time, I reduced the oil by half and substituted six ounces of fat-free Greek yogurt for the whole milk yogurt. This yogurt reduction was especially important for the gluten-free version of this cake. Eight ounces of traditional yogurt made the cake too damp, while the thicker Greek yogurt didn't weigh the batter down with too much moisture.
Once I reduced the fat, the sweet-tart flavor of the grapefruit came through even stronger than in the original. I also shuffled the sugar around a bit. Instead of using one cup of sugar in the batter, I used three-quarters of a cup and moved the remaining quarter cup into a grapefruit glaze that gets poured over the warm loaf. If you'd like to reduce the sweetness a little, simply omit the grapefruit glaze. The loaf works well with or without it, giving you a flavorful and lower-fat cake that pairs well with a hot cup of tea (or coffee) on a cold, wintery day.
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