Grapefruit Olive Oil Bundts

Let’s start this week with something sweet, shall we? I did a little experimentation in the kitchen yesterday, and while I haven’t 100% perfected this recipe, it was delicious enough that I wanted to go ahead and share. Olive oil cake is one of my favorite desserts, and I love the pure simplicity of it. That said, you can also twist it in so many ways—from changing up the citrus used in the batter (orange vs. lemon vs. grapefruit) to what you put on top (fresh fruit vs. a sauce vs. a glaze). I decided on grapefruit for a nice tang and layered both a blackberry sauce and a light amaretto glaze on top…why not go all out, right? This dessert is special as I specifically created it for Echoing Good’s Bake For Their Sake. Keep reading for a little more about this great cause and the recipe!

On July 19th-20th, I’ll be joining an amazing group of bloggers like Joy from Joy the Baker, Kelsey from Happyolks, Kristin from Iowa Girl Eats, and my friend Clara from Channeling Contessa, as part of an online bake sale to raise funds for sustainable school lunch programs in Uganda. It’s such an important cause, and one I’m thrilled to be a small part of this week. Keep an eye on Echoing Good’s Facebook page later this week to see everyone’s baked goods (these baby bundts will be my contribution) and to bid on your favorite sweet treat. We’ll then whip up a fresh batch and ship them out to the highest bidder. I hope you’ll consider bidding on an item and learn more about Echoing Good’s mission.

Grapefruit Olive Oil Baby Bundts with Blackberry Sauce & Amaretto Glaze

1½  cups all-purpose flour
1 cup of sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup good quality extra virgin olive oil
½ cup grapefruit juice
2 tablespoons freshly grated grapefruit zest
2 eggs
1/3 cup buttermilk

For the sauce:

½ cup powdered sugar
2 tablespoons grapefruit juice
A large handful of blackberries

For the glaze:

1 teaspoon Amaretto liqueur
2 teaspoons milk
1 cup powdered sugar
Pinch of salt

Preheat oven to 350F. Oil a mini bundt pan. You can also you use a rectangular or round cake pan. In a mixing bowl, combine the dry ingredients and whisk. Make a well in the dry ingredients and add in the wet ingredients. Whisk to combine. Pour the batter into the bundt pan, being careful to leave room for rising. Bake for 30-40 minutes. The edges should be brown and pulling away from the pan and a toothpick inserted into a bundt should come out clean. Let the baby bundts rest in the pan for several minutes, then remove and let cool on a wire rack.To make the sauce, pulse a heaping handful of blackberries in a small food processor. Transfer to a bowl, add powdered sugar and grapefruit juice, and whisk to combine.

To make the glaze, whisk together Amaretto, milk and powdered sugar. To serve, spoon some of the blackberry sauce into the well of each bundt, then drizzle the glaze on top. Use as much or as little as you like—and both are optional as the cakes are also great on their own.

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