Food and Recipes Desserts Cakes Mini Grapefruit Upside-Down Cakes Be the first to rate & review! Give pineapple upside-down cake a run for its money. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on January 25, 2023 Print Rate It Share Share Tweet Pin Email 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 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. Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside. 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. 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. Rate it Print