Grapefruit Cornmeal Upside-Down Cake

Note: Baking the cake in the lowest position in your oven helps the grapefruit slices to caramelize without overcooking the cake.

½ cup (1 stick) softened unsalted butter, plus

¼ cup (½ stick) melted unsalted butter

½ cup light brown sugar

1 small grapefruit

1½ cups yellow cornmeal

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

½ cup whole milk Instructions: Preheat oven to 375 degrees, with the rack in the lowest position possible.

Grease a 9-inch round cake pan and line the bottom with parchment. Add the melted butter and swirl to coat the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.

Zest the grapefruit; set zest aside. Slice the grapefruit thinly (a serrated knife helps) and pick out any seeds with the tip of the knife. Starting in the center, line the bottom of the pan with grapefruit slices, overlapping slightly. You may not need to use the entire grapefruit.

Whisk together the cornmeal, baking soda, baking powder and salt in a small bowl; set aside.

In a mixer, cream ½ cup softened butter, sugar and grapefruit zest until fluffy and light in color, about 5 minutes. Scrape the butter mixture down the sides of the bowl with a rubber spatula. Add eggs one at a time, mixing until fulling incorporated. Add the vanilla. In three batches, alternate adding the milk and cornmeal, mixing until fully incorporated after each addition.

Pour the thick cake batter over the grapefruit gently, trying not to disturb the grapefruit rounds. The batter will level itself as it bakes. Bake on the bottom rack of your oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely. Run a knife around the edge of the cake to separate it from the pan, then place a large plate over the pan. Flip the pan over so the plate is on the bottom, and the cake should slide out of the pan onto the serving plate. Carefully remove the pan and the parchment paper, and serve.