{"id":33096,"date":"2023-08-20T17:00:00","date_gmt":"2023-08-20T17:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/08\/20\/no-substitutions-grapefruit-tarragon-upside-down-cake\/"},"modified":"2023-08-20T17:00:00","modified_gmt":"2023-08-20T17:00:00","slug":"no-substitutions-grapefruit-tarragon-upside-down-cake","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/08\/20\/no-substitutions-grapefruit-tarragon-upside-down-cake\/","title":{"rendered":"No Substitutions\u2014Grapefruit & Tarragon Upside-Down Cake"},"content":{"rendered":"


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In No Substitutions<\/strong><\/a>, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A vegan version, an \u201cI-am-so-out-of-baking-powder\u201d swap, and a cornmeal swap.<\/em><\/p>\n

This is: No Substitutions<\/em>.
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My favorite citrus was the star of my Plus One<\/a> column at the start of the year, when I devised a cake that harkens back to my favorite 90s food trend: brul\u00e9ed, halved grapefruit.<\/p>\n

With tarragon for a note of sweet licorice, demerara sugar on top for that brul\u00e9e vibe, plus cornmeal in the batter, my Grapefruit & Tarragon Upside-Down Cake<\/a> hits that trifecta of sweet, tart, and crunchy that I love.<\/p>\n

But I couldn\u2019t just leave it there, in its most delicious and perfect state. As a famously dairy-free person, I know the true pain of finding a recipe I love and then disappointingly closing out the tab when realizing the perfect recipe has dairy<\/em>. Boo.<\/p>\n

So, for everyone who needs a substitution\u2014or is just seeking out something different\u2014and also wants that extra security of seeing the Test Kitchen-Approved<\/em> checkmark, this is for you.<\/p>\n

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Ingredients<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n grapefruit, zested then peeled, de-seeded, and sliced into \u00bc-inch-thick rounds<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/3<\/sub><\/span><\/td>\n\n cup demerara sugar<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/2<\/sub><\/span><\/td>\n\n cup unsalted butter, melted, plus more for greasing pan<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n cup light brown sugar<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n large eggs<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon vanilla extract or vanilla bean paste<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n cup cake flour<\/p>\n<\/td>\n<\/tr>\n
3<\/sup>\/4<\/sub><\/span><\/td>\n\n cup yellow cornmeal<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n teaspoons baking powder<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon kosher salt<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/2<\/sub><\/span><\/td>\n\n bunch tarragon, de-stemmed and finely chopped<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n grapefruit, zested then peeled, de-seeded, and sliced into \u00bc-inch-thick rounds<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/3<\/sub><\/span><\/td>\n\n cup demerara sugar<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/2<\/sub><\/span><\/td>\n\n cup unsalted butter, melted, plus more for greasing pan<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n cup light brown sugar<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n large eggs<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon vanilla extract or vanilla bean paste<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n
1<\/span><\/td>\n\n cup cake flour<\/p>\n<\/td>\n<\/tr>\n
3<\/sup>\/4<\/sub><\/span><\/td>\n\n cup yellow cornmeal<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n teaspoons baking powder<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon kosher salt<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/2<\/sub><\/span><\/td>\n\n bunch tarragon, de-stemmed and finely chopped<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

First up, the vegan version. My personal<\/em> favorite version (shh, don’t tell the others) swaps out the usual makings of a cake and swaps in olive oil and flax “eggs,” a trick using rehydrated, ground flax that gives a gelatinous texture similar to hydrated gelatin. For this cake, expect a tighter crumb\u2014you lose some aeration from the lack of eggs\u2014but a super moist interior that invokes an almost flourless cake-like quality.<\/p>\n

Grapefruit & Tarragon Upside Down Cake\u2014Vegan Variation<\/h3>\n

Serves:<\/strong> 5 to 6
Cook Time:<\/strong> 40 minutes
Prep Time:<\/strong> 7 minutes<\/p>\n

Ingredients:<\/strong>
1 grapefruit, zested then peeled, de-seeded, and sliced into \u00bc-inch-thick rounds
\u2153 cup demerara sugar
\u00bd cup butter, melted, plus more for greasing pan<\/del>
\u00bd cup extra-virgin olive oil<\/strong>
1 cup light brown sugar
2 large eggs<\/del>
2 tablespoons ground flaxseed<\/strong>
1 teaspoon vanilla extract or vanilla bean paste
1 cup cake flour
\u00be cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
\u00bd small bunch tarragon, de-stemmed and finely chopped<\/p>\n

Instructions:<\/strong><\/p>\n

Heat the oven to 350\u00b0F. Lightly grease an 8-inch cake pan, then line the bottom with parchment. Sprinkle demerara sugar evenly over parchment. Keeping an even layer, line the bottom with the grapefruit slices, trying not to overlap.<\/p>\n

Hydrate the flaxseed in \u00bc cup plus 2 tablespoons water. Let sit until gelatinous.<\/em> In a stand mixer fitted with the paddle attachment, blend the oil and brown sugar together until thoroughly combined and slightly airy.<\/p>\n

Add the flax eggs<\/em>, zest, 2 teaspoons of water, and vanilla and beat on medium speed until thoroughly combined. Sift in dry ingredients and blend on medium-low speed until incorporated. Fold in tarragon. Pour mixture over assembled grapefruit slices.<\/p>\n

Bake, rotating the pan halfway through, 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and transfer to a cooling rack. After resting at least 15 minutes, gently invert cake onto a serving stand. Serve once cooled, or tightly wrap (or place in an airtight container) and store in the refrigerator for up to 4 days.<\/p>\n

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Opening up your pantry cabinets to find a lack of chemical leaveners can be a serious bummer. An easy swap here would have been adding cornstarch to baking soda<\/a>, but this one’s for the real<\/em> desperate bakers who are lacking all leaveners, or for the folks who like a challenge (hi, its me). In this variation, baking powder is removed, and we’re using the powder of whipped egg whites to act as an aerator. Adding a third egg gives us a little extra oomph in the lift, and the extra egg yolk brings even more golden color to the already yellow-hued cake.<\/p>\n

Grapefruit & Tarragon Upside Down Cake\u2014No Baking Powder Variation
<\/h3>\n

Serves:<\/strong> 5 to 6
Cook Time:<\/strong> 40 minutes
Prep Time:<\/strong> 7 minutes <\/p>\n

Ingredients:<\/strong>
1 grapefruit, zested then peeled, de-seeded, and sliced into \u00bc-inch-thick rounds
\u2153 cup demerara sugar
\u00bd cup butter, melted, plus more for greasing pan
1 cup light brown sugar
3 large eggs, separated<\/strong>
1 teaspoon vanilla extract or vanilla bean paste
1 cup cake flour
\u00be cup yellow cornmeal
2 teaspoons baking powder<\/del>
\u00bd teaspoon cream of tartar<\/strong>
1 teaspoon kosher salt
\u00bd small bunch tarragon, de-stemmed and finely chopped<\/p>\n

Instructions:<\/strong><\/p>\n

Heat the oven to 350\u00b0F. Lightly grease an 8-inch cake pan, then line the bottom with parchment. Sprinkle demerara sugar evenly over parchment. Keeping an even layer, line the bottom with the grapefruit slices, trying not to overlap.<\/p>\n

In a stand mixer fitted with the paddle attachment, blend the butter and brown sugar together until thoroughly combined and slightly airy. Add the egg yolks<\/em>, zest, and vanilla and beat on medium speed until thoroughly combined. Sift in dry ingredients and add tarragon; blend on medium-low speed until incorporated.<\/p>\n

In a separate bowl, using a stand mixer fitted with the whisk attachment, or a hand mixer, beat the egg whites and cream of tartar until stiff peaks form. Using half at a time, gently fold the egg whites into the batter until just barely combined.<\/em> Pour mixture over assembled grapefruit slices.<\/p>\n

Bake, rotating the pan halfway through, 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and transfer to a cooling rack. After resting at least 15 minutes, gently invert cake onto a serving stand. Serve once cooled, or tightly wrap (or place in an airtight container) and store in the refrigerator for up to 4 days.<\/p>\n

In our final swap (phew<\/em>), I would be remiss to not include a dry ingredient change. Though I subbed out the cornmeal here, this could also be a suitable swap to have millet flour in place of the cake flour, depending on your dietary needs or desires. The final product here was a much-fluffier cake, thanks to the light airiness of millet versus the dense cornmeal, but one that still provided the welcome texture the original cake was loved for.<\/p>\n

Grapefruit & Tarragon Upside Down Cake\u2014No Cornmeal Variation
<\/h3>\n

Serves:<\/strong> 5 to 6
Cook Time:<\/strong> 40 minutes
Prep Time:<\/strong> 7 minutes<\/p>\n

Ingredients:<\/strong>
1 grapefruit, zested then peeled, de-seeded, and sliced into \u00bc-inch-thick rounds
\u2153 cup demerara sugar
\u00bd cup butter, melted, plus more for greasing pan
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract or vanilla bean paste
1 cup cake flour
\u00be cup yellow cornmeal<\/del>
\u00be cup millet flour<\/strong>
2 teaspoons baking powder
1 teaspoon kosher salt
\u00bd small bunch tarragon, de-stemmed and finely chopped<\/p>\n

Instructions:<\/strong><\/p>\n

Heat the oven to 350\u00b0F. Lightly grease an 8-inch cake pan, then line the bottom with parchment. Sprinkle demerara sugar evenly over parchment. Keeping an even layer, line the bottom with the grapefruit slices, trying not to overlap.<\/p>\n

In a stand mixer fitted with the paddle attachment, blend the butter and brown sugar together until thoroughly combined and slightly airy. Add the eggs, zest, and vanilla and beat on medium speed until thoroughly combined. Sift in dry ingredients and blend on medium-low speed until incorporated. Fold in tarragon. Pour mixture over assembled grapefruit slices.<\/p>\n

Bake, rotating the pan halfway through, 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and transfer to a cooling rack. After resting at least 15 minutes, gently invert cake onto a serving stand. Serve once cooled, or tightly wrap (or place in an airtight container) and store in the refrigerator for up to 4 days.<\/p>\n

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More from Food Editor Emily Ziemski<\/h4>\n

More from Food52<\/h4>\n


\nWhich substitution will you be trying? Let us know in the comments!<\/em>
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In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A vegan version, an \u201cI-am-so-out-of-baking-powder\u201d swap, and a cornmeal swap. This is: No […]<\/p>\n","protected":false},"author":1,"featured_media":33097,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-33096","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/33096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=33096"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/33096\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/33097"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=33096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=33096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=33096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}