Give pineapple upside-down cake a run for its money.
The cakes are both sweet and buttery with brightcitrusnotes from the grapefruit zest.
Red, white, or pink, any variety of grapefruit will work with this recipe.
Credit:Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox
You could even use a mix of all three varieties for a gradient of grapefruit hues.
Remove and discard peel and pith from grapefruit.
Cut 2 (1/4-inch-thick) rounds from each grapefruit.
Reserve remaining grapefruit for another use.
Grease 6 (8-ounce) ramekins with butter.
Sprinkle 2 teaspoons sugar onto bottom and sides of each ramekin.
Press 1 grapefruit round in bottom of each ramekin, trimming to fit.
Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
Add eggs 1 at a time, beating well after each addition.
Spoon batter over grapefruit rounds.
Arrange ramekins evenly on a rimmed baking sheet.
Let cool in ramekins 10 minutes.
Run a knife around edge of each ramekin, and invert cakes onto plates.
Top with whipped cream, if desired.
