New Englanders have a love hate relationship with Mother Nature.

However, this week she gifted me with this…

Sunshine and 70 degree weather at 7:00 PM

And these…

Mother Nature and I are the “best of friends” this week.  She must be trying to make up for the fact she didn’t bring me any SNOW DAYS.

I realize that compared to other years I have nothing to complain about.  We had the most mild winter I have ever experienced, no snow and warm temps in March has been an odd but welcome change.  Still, every year it amazes me the effect that this kind of weather has on people.  New Englanders and people from Boston in particular, have a reputation of being unfriendly, unhappy, bitter and cold.  (And for the record, you would too when you have to deal with the crap that MN throws at us during a regular winter season).  However, anyone walking down Newbury Street on the first day the thermometer reaches above 50 degrees must think they landed on the happiest place on earth.  People, dogs, children everywhere have a spring in their step and a smile on their face.  I myself had to refrain from breaking into song on my walk home the other day 🙂

I am sure Mother Nature and I will be on the “outs” again soon enough and I’ll be talking crap about her, but as an offering, I made this cake to celebrate this lovely week and thank her for her generosity.

Citrus Sunshine Cake

I would suggest trying to double this recipe, I would have liked the batter to fill the pan more.  The cake was a little short.  I would then increase the cooking time by at least 20 min (just keep an eye on it)

Cake:
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 tablespoons of citrus zest (I used 1 grapefruit, 1 small orange and 1 lemon)
3/4 cup plain Greek yogurt (whole fat or 2%)
3 large eggs
1/2 teaspoon vanilla extract
1/3 cup coconut oil (or other oil – olive oil would be nice)

Syrup:
1/4 cup freshly squeezed lemon/orange juice
2 tablespoons granulated sugar

Glaze:
1  cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice

Preheat oven to 350F.  Generously spray a 9 cup bundt pan with baking spray.

In a small bowl, whisk together the flour, baking powder, and salt.  Set aside.

In a large bowl, rub the sugar and zest together with your fingers.  Whisk in the yogurt, then the eggs, and stir until well combined.  Add the dry ingredients and fold with a spatula until just combined.  Stir in the oil until incorporated.

Bake for about 40 – 45 minutes.  It is ready when a tester comes out clean.  Let sit in the pan on a rack for about 20 minutes, then carefully flip the cake out onto the rack to cool completely.

While the cake is cooling, heat the sugar and grapefruit juice in a small saucepan over medium heat.  Remove from heat when the sugar has dissolved.  Using a toothpick, poke little holes around the warm cake, then brush the syrup all over it.  Then drizzle with glaze, transfer to plate.