Grapefruit Olive Oil Cake

recipe adapted from Maialino via Food52

serves 12

prep time: 20 minutes

cooking time: 60 minutes

2 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp kosher salt

1/2 tsp baking soda

1/2 tsp baking powder

2/3 cup canola oil

2/3 olive oil

1 1/4 cup 1% milk

3 large eggs

1/2 cup fresh grapefruit juice


1 grapefruit, segmented

1 tsp granulated sugar

1 tbsp powdered sugar

1/4 cup sliced almonds

Preheat the oven to 350ºF.

Grease a round cake pan* with butter, then dust with flour. Cut a piece of parchment paper, the same size as the cake pan, and line the bottom.  

* I used an 8"x 4" cake pan for this recipe which resulted in a nice tall cake. You want to use a cake pan at least 2" deep. 

In a bowl, mix the dry ingredients. 

In a separate bowl, mix the wet ingredients. 

Add the dry ingredients to the wet and whisk until just combined.

Pour the batter into the cake pan. Place in the oven on the middle shelf. Bake for 60 minutes until the top of the cake is nice and golden and a toothpick inserted comes out clean. 

Let the cake cool. Once cool, run a knife around the edge of the cake to separate from the pan. Flip the cake upside down and gently remove the cake from the pan. 

While the cake is cooling, segment the grapefruit into slices. Sprinkle the grapefruit with 1 tsp granulated sugar. Let sit for at least 20 minutes. 

Garnish the cake with powder sugar, sliced almonds, and grapefruit. 

The cake can be stored in the fridge for 3 - 4 days.