Raspberry Grapefruit Cake

Bundt cake recipe by Christina Tosi.

===== Ingredients =====
Cake:
-225g unsalted butter, melted
-210g whole milk
-10g white vinegar
-150g neutral oil
-25g vanilla
-5 large eggs
-2 large yolks
-450g cake flour
-450g granulated sugar
-100g light brown sugar
-8g baking powder
-8g salt

Raspberry Puree:
-340g raspberries (frozen is fine)
-50g sugar
-0.5g salt

Grapefruit glaze:
-1 grapefruit
-360g powdered sugar
-1g salt

===== Instructions =====
1. Make the puree by combining ingredients in a blender until the raspberries have been broken down. Pour through a fine-mesh sieve and set aside.
2. Heat oven to 350F and grease a 12-cup bundt cake pan.
3. Combine wet and dry ingredients separately, then mix together to make the batter.
4. Pour half the batter into the cake pan, then pour in half the puree. Use a toothpick to swirl around the puree. Add the remaining batter and puree, swirling again with a toothpick.
5. Bake at 350F for 60-70 minutes, until the cake has a firm bounce to it, and the center no longer jiggles.
6. Let the cake cool in the pan for 45 minutes before releasing. Release and allow to cool on a cooling rack.
7. Once the cake has completely cooled, make the glaze. Zest the grapefruit and set the zest aside.
8. Remove the peel of the grapefruit and cut out 130g of the fleshy part of the fruit. Remove any seeds. Cut into small pea-sized pieces.
9. Whisk together the zest, sugar, salt, grapefruit pieces, and 25g of grapefruit juice to make a glaze.
10. Pour the glaze over the cooled cake before serving. Allow to harden.