Comments on: grapefruit yogurt cake http://smittenkitchen.com/2007/01/cake-paradisi/ Sat, 11 Feb 2012 11:23:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sarah http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1542519 Sarah Mon, 30 Jan 2012 23:48:40 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1542519 I made this yesterday, and out of all the smitten recipes I've tried, this one wins for "most resembles Deb's awesome photos" (despite going without the glaze). Very moist and yummy cake! I made this yesterday, and out of all the smitten recipes I’ve tried, this one wins for “most resembles Deb’s awesome photos” (despite going without the glaze). Very moist and yummy cake!

]]> By: Jay http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1523342 Jay Wed, 25 Jan 2012 02:49:07 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1523342 @Dawn - The cherries were probably just too heavy. You might try chopping them into smaller bits before flouring them. Not quite the same, I realize, but it might work. @Dawn – The cherries were probably just too heavy. You might try chopping them into smaller bits before flouring them. Not quite the same, I realize, but it might work.

]]> By: Anna http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1518433 Anna Mon, 23 Jan 2012 19:02:01 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1518433 I baked this yesterday - DELICIOUS!! However, I used some beautiful blood oranges in place of grapefruit - the cake was SO yummy! Thanks for a keeper recipe! I baked this yesterday – DELICIOUS!! However, I used some beautiful blood oranges in place of grapefruit – the cake was SO yummy! Thanks for a keeper recipe!

]]> By: Layne http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1516188 Layne Mon, 23 Jan 2012 04:19:26 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1516188 just baked this...took first bite and LOVED IT! i've always been a fan of grapefruit and this was a fantastic variation to the superfruit i've always loved! just baked this…took first bite and LOVED IT! i’ve always been a fan of grapefruit and this was a fantastic variation to the superfruit i’ve always loved!

]]> By: Jill http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1494823 Jill Wed, 18 Jan 2012 15:13:21 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1494823 This looks amazing! I think I'll be trying the lemon version with lemon cream cheese frosting and mashed raspberry sauce for my best friend's birthday this weekend. I was wondering if you had ever had a baked grapefruit? They serve them at Egg in Brooklyn, and I think are as simple as brown sugar (maybe some cinnamon and mint? I can't remember) plopped on grapefruit halves, which are then baked in the oven into cups of sweet, juicy joy. Anyway, just wanted to send out that suggestion, and say thank you for your beautiful pictures and writing. I get so much d-lite from your blog. This looks amazing! I think I’ll be trying the lemon version with lemon cream cheese frosting and mashed raspberry sauce for my best friend’s birthday this weekend. I was wondering if you had ever had a baked grapefruit? They serve them at Egg in Brooklyn, and I think are as simple as brown sugar (maybe some cinnamon and mint? I can’t remember) plopped on grapefruit halves, which are then baked in the oven into cups of sweet, juicy joy. Anyway, just wanted to send out that suggestion, and say thank you for your beautiful pictures and writing. I get so much d-lite from your blog.

]]> By: Doorr http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1393466 Doorr Sun, 01 Jan 2012 16:35:52 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1393466 I've baked this cake and the blood orange olive oil cake (with grapefruit instead of blood orange). I loved them both but I found this cake (paradisi) to be much more moist and delicious. I also accidentally added the extra tablespoon of sugar/grapefruit juice (what was supposed to be the glaze) to the batter before baking and it was delicious! Love these every day cakes. I’ve baked this cake and the blood orange olive oil cake (with grapefruit instead of blood orange). I loved them both but I found this cake (paradisi) to be much more moist and delicious. I also accidentally added the extra tablespoon of sugar/grapefruit juice (what was supposed to be the glaze) to the batter before baking and it was delicious! Love these every day cakes.

]]> By: Beth http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1359231 Beth Tue, 27 Dec 2011 02:58:10 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1359231 I halved the vanilla, which I think brought out the grapefruit. I also made the second glaze with campari instead of grapefruit juice. Beautiful color and great flavor. I halved the vanilla, which I think brought out the grapefruit. I also made the second glaze with campari instead of grapefruit juice. Beautiful color and great flavor.

]]> By: Dawn http://smittenkitchen.com/2007/01/cake-paradisi/#comment-1279994 Dawn Sat, 10 Dec 2011 14:16:36 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-1279994 I made this, and it was soooo wonderful! In a brazen attempt to make it mine, I added poppyseeds and dried cherries. Taste was awesome, but the cherries sank to the bottom, even though I coated them with flour. Is there a better way, as I loved this combo! I made this, and it was soooo wonderful! In a brazen attempt to make it mine, I added poppyseeds and dried cherries. Taste was awesome, but the cherries sank to the bottom, even though I coated them with flour. Is there a better way, as I loved this combo!

]]> By: deb http://smittenkitchen.com/2007/01/cake-paradisi/#comment-747801 deb Mon, 27 Jun 2011 13:35:12 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-747801 If the paper is rolling in, it's best to flip it over first. Otherwise, just pour it in carefully. Sometimes, pour a little batter in and using an offset spatula to smooth the batter to the edges (in one direction, pulling back will cause the pachment to roll up) helps, but I've never needed to do that with this cake. If the paper is rolling in, it’s best to flip it over first. Otherwise, just pour it in carefully. Sometimes, pour a little batter in and using an offset spatula to smooth the batter to the edges (in one direction, pulling back will cause the pachment to roll up) helps, but I’ve never needed to do that with this cake.

]]> By: Nicole http://smittenkitchen.com/2007/01/cake-paradisi/#comment-746920 Nicole Mon, 27 Jun 2011 05:41:26 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-746920 Hi Deb! This cake was super yummy and my family just loved it! Such a perfect summer pound cake. I just have one question, although a small detail, about the parchment paper. Is there a way to use it so that it does not fold in when pouring in the batter? Although it turned out beautifully the edges were not as neat as I would have hoped. Thanks again! Hi Deb!

This cake was super yummy and my family just loved it! Such a perfect summer pound cake. I just have one question, although a small detail, about the parchment paper. Is there a way to use it so that it does not fold in when pouring in the batter? Although it turned out beautifully the edges were not as neat as I would have hoped.
Thanks again!

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