Grapefruit Rosemary Olive Oil Cake
Prep Time
25 minutes
Bake Time
20-25 minutes
Yields
6 mini Bundt cakes
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Ingredients
- 3 large Eggs, at room temperature
- ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- ¼ cup Florida Crystals® Regenerative Organic Light Brown 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
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.
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