Grapefruit upside down cake 

Note: Upside-down cake doesn't have to be made with pineapple. 
Grapefruit, which pairs well with brown sugar and warm spices, such 
as cinnamon, ginger, and allspice, gives a bittersweet flavor to 
this rendition of a down-home classic.


10 tablespoons unsalted butter
3/4 cup packed light-brown sugar
2 small pink grapefruit
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Whipped cream (optional)
Preheat oven to 350�. Put 4 tablespoons butter in a 9-inch round 
baking pan. Place the pan in the oven just long enough to melt the 
butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly 
over the melted butter. 

With a sharp knife, peel the grapefruit, removing all pith, and 
slice. Arrange the slices to cover the bottom of the pan. In a bowl, 
stir together flour, baking powder, cinnamon, ginger, baking soda, 
and allspice. In a separate bowl, using an electric mixer, beat 
remaining 6 tablespoons butter until creamy. Add granulated sugar 
and remaining 1/4 cup brown sugar; beat until well combined. Beat in 
eggs one at a time. Beat in vanilla. Alternately add dry ingredients 
and milk to butter mixture, beginning and ending with dry 
ingredients. 

Pour batter over grapefruit in pan. Bake 45 minutes or until a 
toothpick inserted in center comes out clean. Cool 5 minutes; turn 
cake out onto serving plate. Serve warm or at room temperature, with 
whipped cream if desired. 







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