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Grapefruit-Yogurt Mini Bundt Cakes

by Savoring Italy

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Please excuse my messy glazing action and also for my long delays in between recipes. I swear I am back in the swing of baking. I really am. But what’s with the delay?
 

I’ll tell you.
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It’s just that I need a whole day to click through my photos of the things I’ve baked and decide what is good enough to share with you! Please tell me I’m not the only one that is this slow in posting a recipe. I can’t be the only one. I see some of my friends whipping out 3,4, sometimes even FIVE recipes in just one week and I have to wonder: Do you all ever sleep?!? Because it must be just me that needs hours and hours to choose what I’m going to bake, bake it, attempt to get some decent photos, sort through said photos. Then the whole process of putting a post together. Do you very frequent posters have assistants (or magical fairies) for you that help you with your posts or do you just live on exorbitant amounts of caffeine and/or possibly live on minimal sleep? 
 
I’m just wondering because I find myself struggling to get the time together to just squeak out two recipes per week posted here. Maybe my dream of getting an assistant will come to fruition. Or maybe a magical fairy will appear and organize my recipes I’ve made these last few weeks and get them into posts to share with all of you:)
 
So back to these bundts. I made these weeks ago. SEE! I told you I’m having issues in the speed department here. Who wants to be my assistant? I’ll feed you really yummy cakes!
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I made these sort of on the fly for a dinner with my brother and my precious nieces. My kids and his kids do love my baking. I quickly attempted a drizzle and I then quickly attempted to drag them outside while the sun was still out and I had 4 kids trailing behind me and then swarmed all around me and these mini bundts. One by one they popped out of my photo op and I did what I could to share them here because they are worth sharing. 
 
I made these mini bundts a year ago (man, time flies!) and now instead of making them with orange, I used grapefruit. I can’t get enough of grapefruits these days. I’m the only one (besides my mom)that enjoys them over here. How about you? Do you dig grapefruits? 
 
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recipe notes: This is a reliable and wonderful bundt recipe. You can make it with orange juice or grapefruit juice. Moist and light. So perfect in the afternoon for the moment when you crave a little something sweet or when you have to bake something at the last minute that will be a hit!

Grapefruit-Yogurt Mini-Bundt Cakes
slightly adapted from Jane’s Sweets and Baking Journal

2 and 2/3 cups All-Purpose flour (I used unbleached)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (2 sticks), softened
1 and 3/4 cups granulated sugar
2 Tbsp. grated grapefruit zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk
3 Tbsp. freshly squeezed grapefruit juice
1 Tbsp. limoncello (if you do not have any on hand, you can omit)

icing:
1/4 cup grapefruit juice
2 cups powdered sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Liberally coat with baking spray, or grease and flour 12 mini-bundts (or one 9″ bundt pan or pans for 24 cupcakes).

In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth.

Beat together the butter, sugar, and grapefruit zest for about 5 minutes, until smooth and light. Be sure to scrape the sides of the bowl periodically.

Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.

With your mixer on low speed, add in the flour mixture alternately with the yogurt in three additions. Start and end with the flour mixture. Mix just until the batter is incorporated and then increase the speed to medium and mix until the entire mixture is smooth and light (about 2 minutes). Add in the grapefruit juice and the limoncello on low speed for about a minute until blended.

Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s); smooth the top of the batter.mixed, no more than 30 seconds

Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.Do not wait for the exposed part of the mini-bundts to look golden brown).  *(If you make cupcakes, the baking time should be about the same and at least an hour for one large bundt cake. Check the time on a large bundt at about 40 minutes. Every oven is different.)

Allow the  mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. *(For a  large bundt cake, let it cool completely before inverting onto your serving plate.)

In a small bowl, whisk together the grapefruit juice and powdered sugar to make the icing until you achieve the right drizzling consistency. When the cakes have cooled, drizzle on the icing. ENJOY!

Thanks for stopping by and for your continued support! xo
Lora

 

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  2. Lisa says

    I'm definitely the last person to ask about how one gets multiple posts up a week. If I get two up in one month..I'm on a roll. I test each recipe 3 or 4 times..then the writing, not to mention the time it takes to post process photos when they're not taken in natural light. I figure it takes me about 8 hours, from the time 'after' testing the recipe and taking photos, to get one post up. I'm amazed too..I want to know the secret! With that said, your grapefruit bundts are beautiful and the photos are outstanding! I want one of those babies for breakfast..and lunch..and dinner etc xo

    Reply

  3. Alice @ Hip Foodie Mom says

    Hi Lora! Love this post! I try to post at least 3 times a week but no magical fairies over here! I am totally with you on the long process and going thru hundreds of photos etc before posting. . I guess my answer is, I don't sleep much! But keep doing what you are doing. There's something more about the quality and content of a post than quantity! LOVE these mini bundts!

    Reply

  5. Monet says

    This looks just lovely Lora. I've been craving grapefuit, and I can't wait to try your recipe. I wish I had a slice to go along with my decaf coffee! Thank you so much for sharing.

    Reply

  9. Nancy @ gottagetbaked says

    Lora, you totally don't need to explain the lag between posts. I'm the worst! When I started blogging, I had grand plans to post three times a week. Now, I'm lucky if I do it once. My works hours have steadily increased so that I'm usually working 10, 11, 12 hour workdays. My husband is working two jobs which means that by the time I drag myself home at night, I need to cook and take care of our puppy because he's not there. I have zero time to bake and blog during the week so I save it all for the weekend when I only have the time/energy to bake one item and then spend several hours editing my photos and putting a post together that isn't just another whiny rant about how I have notime for anything. Sigh. Such is life, right? These mini bundts look fabulous – I'm drooling over that amazing glaze. I love that you used grapefruit – it's such an underrated citrus. And seriously – if you need an assistant, I'll totally volunteer. You can pay me in cake.

    Reply

  10. Paula says

    You are not the only one who wonders how people manage to post four-five times a week. Most of those have full-time jobs to manage besides their families and everything else that comes with that! As much as I enjoy reading their posts…I still marvel at the way they seem to manage their time.

    In any case, your mini bundts look wonderful. How great does that grapefruit zest and juice sound in this recipe. I love mini desserts (should make them more often actually)

    Have a wonderful weekend Lora.

    Reply

  11. Kris' Kitchen says

    I'm finding lots of great baking on your blog…and your posts are so much fun bringing me lots of smiles. I need a magical fairy to help me too…I was looking at your mocha chocolate apricot cookies that I've yet to bake…where is that fairy??? You've done beautiful work on so many great recipes…and I need to try this grapefruit bundt…I have so many ripe grapefruits in my backyard and I hardly ever think to bake with them. Thanks for this idea.

    Reply

  12. The KitchenMaid says

    I hear you, Lora, the days just seem to fly by at the moment, don't they? These cakes look super gorgeous – and it looks like you have definitely got your mojo back, BTW.

    Reply

  13. Swathi Iyer says

    Delicious mini bundt cake Lora, don't worry about frequent blogging. It is not easy to put togther everything. I am really struggling to make two post in a week.

    Reply

  16. Paula @ Vintage Kitchen says

    In my case, I donÂŽt have kids or a house to run, so I can divide my time whichever way I want. I donÂŽt I wouldÂŽve been able to post more than once a week years ago. And I also get urges to bake and shoot, so I always have many recipes that can be posted. Except that writing is what takes me the longest. Btw, I think 3 is a good number; it gives your readers time to actually read your posts and not be bombarded with them.
    About these mini bundts, grapefruit is probably my favorite ice cream flavor, so IÂŽm very partial to it. These sound and look perfect Lora!

    Reply

  17. Liz Berg says

    I need one of those fairies, too…I can crank out the posts, but should take more time with my writing and proofing. I adore a juicy grapefruit for breakfast, but I don't think I've ever used them in my baking. The family isn't as enamored with them. Your mini Bundts look fantastic…I can see why they kept disappearing. xo

    Reply

  19. Mari NĂșñez says

    Lora I wonder the same thing. Some bloggers must have fairies and they are not telling us. 🙂 I am slow too, super slow. When you get close to 40 like me I think it get worst, lol. Your mini bundt cake look marvelous.

    Big hugs.

    Reply

  20. Rossella says

    Perfect recipe for me that I'm in the phase " yogurt everywhere". I'm playing with sugar substitues and yogurt. I must buy a bundt mould, I lost mine during a relocation. Great recipe!

    Reply

  21. Kate@Diethood says

    I'm one of those that posts 4 times a week and, yes, I don't sleep, and yes, I drink a lot of coffee. That's the magic formula, babe! ;-D

    The mini bundts are gorgeous, and I looooove the flavors!!

    Reply

  22. Jamie says

    I love your Bundts. And I love making mini Bundts. I am a bit surprised at the grapefruit since we are so used to seeing baked goods in orange and lemon and even lime, but rarely grapefruit! But as a Florida girl who grew up on the Indian River in grapefruit country, I am intrigued and fascinated! I would love to taste!

    Reply

  23. Valerie says

    You're definitely not alone – sometimes it's a struggle to get one post up a week! I am in awe of people who can bake/photograph/edit/write, every day. (Are they human?) 😀

    Apparently I'm way behind on commenting too. These mini bundt cakes are my kind of dessert, citrus-y and small enough to be "okay" about enjoying more than one. (Glaze should always be careless and messy!) 😉

    Reply

  24. Carol | a cup of mascarpone says

    Oh, Lora, I just came to this post! I'm so happy to read it, and see I'm not the only one. I seriously was beginning to think I wasn't cut out for this – that I'm absolutely way too slow! It takes me a day to decide on 3 or 4 photos to post. Yesterday I spent the whole day commenting, and still didn't get to all of my blogger friends! Thanks for this post – I'm not feeling so against myself now!

    Reply