Mini Grapefruit Upside-Down Cakes

Give pineapple upside-down cake a run for its money.

Mini grapefruit upside-down cakes on pink plates
Photo:

Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox

Active Time:
20 mins
Total Time:
1 hrs
Servings:
6

These pretty pink mini upside-down cakes are the ideal pre-portioned desserts for hassle-free hosting. The cakes are both sweet and buttery with bright citrus notes from the grapefruit zest.

Fresh grapefruit slices on the top lend the dessert a pleasantly bitter flavor to balance out the richness of the cake. Sugaring the bottom and sides of the ramekins helps create a nonstick surface for easy unmolding and helps sweeten the tart fresh grapefruit.

Red, white, or pink, any variety of grapefruit will work with this recipe. You could even use a mix of all three varieties for a gradient of grapefruit hues.

We suggest serving these mini cakes with a dollop of lightly sweetened whipped cream, but they’re also delicious served with a scoop of vanilla ice cream or a simple dusting of powdered sugar.

Ingredients

  • 3 grapefruit (any combination of white, pink, and red)

  • 1 cup granulated sugar, divided

  • 1 cup all-purpose flour

  • 1/2 cup almond flour

  • 1 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 1/2 cup unsalted butter, softened, plus more for greasing ramekins

  • 2 large eggs

  • 2 tsp. grated grapefruit zest

  • 1/2 cup sour cream

  • 1/3 cup whole milk

  • Sweetened whipped cream, for serving (optional)

Directions

  1. Preheat oven to 350°F. Remove and discard peel and pith from grapefruit. Cut 2 (1/4-inch-thick) rounds from each grapefruit. Reserve remaining grapefruit for another use. Grease 6 (8-ounce) ramekins with butter. Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin. Press 1 grapefruit round in bottom of each ramekin, trimming to fit. Set aside.

  2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.

  3. Beat butter and remaining 3/4 cup sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest. Reduce mixer speed to low; add flour mixture to butter mixture alternating with sour cream and milk in 2 additions and beating until incorporated after each addition. Spoon batter over grapefruit rounds.

  4. Arrange ramekins evenly on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 24 to 26 minutes. Remove from oven. Let cool in ramekins 10 minutes. Run a knife around edge of each ramekin, and invert cakes onto plates. Serve warm. Top with whipped cream, if desired.