Grapefruit Upside-Down Cake

Compliments to Martha Stewart for this delicious way to use a treeful of grapefruit.

Ingredients:

10 tablespoons unsalted butter
3/4 cup packed brown sugar
2 small pink grapefruit (I used 2 1/2)
1 1/2 cups flour
1 1/2 teaspoons 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)

1. Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven long enough to melt the butter. Remove pan and scatter 1/2 cup brown sugar evenly over the melted butter.

2. With a sharp knife (serrated works best), peel the grapefruit, removing all pith and slice into sections. Arrange slices on the bottom of the pan.

3. Stir together flour, baking powder and baking soda, and all dry spices. In a separate bowl using an electric mixer (I used the KitchenAid), beat remaining 6 tablespoons of butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar and beat until well combined. Beat in eggs one at a time, then the vanilla. Alternately add dry ingredients and milk to butter mixture.

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

Enjoy!