Have yourself a rich buttery slice of cake filled with the citrus flavor of grapefruit curd made from scratch!

Grapefruit Curd Filled Cake | URBAN BAKES

This has been one hell of a week and sad to say for me, it’s only half way through. Much like the procrastinating I did with my cream cheese filled coffee cake, this one too, has been sitting on the back burner for some time now. But I have a legitimate reason as to why. Okay, maybe not but I’m going to blame it on my taxes… kapeesh? Good!

I spent the entire day on Monday running around Brooklyn, Queens and Manhattan getting all sorts of errands done, followed by my tail sitting in a chair for more than 12 hours creating sheets and calculating an entire year’s worth of bookkeeping for 2014 so I can have my taxes done last night. LAST NIGHT! On tax day. This is a first for me but the kicker is, the preparation didn’t start till 9 PM! Talk about waiting till the last minute! Have you or do you know anyone who waits till the last minute like this? I am beyond exhausted from seeing numbers and receipts, and now that tax season is over (thank goodness!), I am able to place my mind on other things.

Actually, all I really want to do is simply relax and reminisce on this buttery cake while watching TV. I miss my Bravo shows and I also miss this cake!

Grapefruit as you may know grows in season and although its peak is at its end, you may still find them at your local market year round. Since the holidays, I strangely developed an infatuation with citrus fruits, grapefruit being one of them. Why? I have no clue but I think it tastes amazing and till this day, I continue to consume a grapefruit about once or twice a week. And with many of them occupying much space in my fridge, I just knew I had to create another recipe using this fruit.

Plus, this was my chance to make curd for the first time. Technically, my second. My first attempt failed leaving too many lumps but it was my error for rushing the cooking process. It truly is very easy to make and I plan to continue making my own for when a recipe calls for curd. Furthermore, although I’ve never purchased jarred curd, I imagine making it yourself is much cheaper and that’s always a plus in my book.

Nevertheless, this cake was perfect. From its buttery flavor to the curd’s soft creamy texture and moist crumb, this is one you just might feel less guilty about for having a slice as your morning breakfast with a cup of tea. Now, I’ll have a seat for some much needed R&R.