Tuesday, March 1, 2016

Grapefruit-Poppy Seed Loaf Cake with a Yogurt Glaze


What first drew my attention to this recipe was the caption cake for breakfast. Then I saw that it was an oil based batter with fresh grapefruit juice, zest and plain yogurt. We have grapefruits galore this time of year and they are not the everyday little plain ones, they are the huge pink juicy grapefruits and we are having a banner crop this year. Next thing I knew I was baking a cake.

This recipe is from the March 2016 "Bon appetite" magazine. In the beginning the recipe has you working grapefruit zest into the sugar using your finger-tips. Dorie Greenspan has a visiting cake that I have made before that has you doing the same thing but with lemon zest, love that method. Grapefruit juice, poppy seeds and plain yogurt is added to the mix. Then after the cake is removed from the oven; holes are poked in the top, (I used a toothpick) and then grapefruit juice is brushed over for even more moisture and flavor. This was a wonderful cake, next time I am going to use lemons instead. Will make notes back here when I do. Enjoy, have cake for breakfast.

Makes one 8” x 4” loaf.

Ingredients:

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon grapefruit zest
1 cup sugar
2 large eggs, (room temperature)
1/3 cup vegetables oil (I used canola)
1 teaspoon vanilla extract
¾ cup for cake plus 1 tablespoon for glaze of plain Greek yogurt
8 tablespoons grapefruit juice (5 for cake batter, 3 for brushing on top of baked cake)
1 tablespoon poppy seeds
½ cup powdered sugar

To prepare:

Preheat oven to 350. Line loaf pan with parchment paper, lightly coat with non-stick spray.

In a medium-sized bowl whisk flour, baking powder and salt together, set aside. In a separate medium sized bowl add sugar, then grapefruit zest. Use tips of fingers to work zest into sugar until sugar starts to clump and you can smell the zest. Transfer sugar to mixing bowl. To this add eggs, oil and vanilla, beat on high until mixture thickens about 4 minutes. Reduce speed to low and then mix in half of the flour, then yogurt and the other half. Now add in 5 tablespoons of grapefruit juice and poppy seeds. Pour into prepared pan.


Bake until golden brown and toothpick comes out clean, about 45 to 55 minutes. Move pan to wire rack, then poke holes in the top of the loaf using a toothpick. Brush the rest (3 tablespoons) of grapefruit juice into the top. Then let set another 15 to 20 minutes and remove from pan. Remove parchment and let cool completely.

When ready to frost mix 1 tablespoon of the yogurt, 1 teaspoon of water and ½ cup of sifted powdered sugar together. Drizzle over the top of the cake until glaze has set.




Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

68 comments:

  1. This bread looks so perfect and delicious. Can't wait to try this out!

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  2. This bread looks so good and moist, Cheri! The grapefruit flavor sounds wonderful!

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    1. Thanks Nancy, I really liked this recipe, the bread was very moist.

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  3. The loaf cake looks wonderful. I love that you made it with grapefruit. I have never baked with grapefruit juice before, but it sounds yummy. You are so lucky to have your own grapefruit.

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    1. Hi Dawn, when we first moved here I did not care for grapefruit, we gave it or threw it all away, now I love it!!!!

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  4. Super moist cake... I love that glaze

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  5. Cheri, I have been looking at that recipe from Bon Appétit magazine since I first laid my eyes on it - your loaf cake looks wonderful! I will most definitely give it a go now!
    Andrea

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    1. Thanks Andrea, I hope you do, it was very moist and delicious, I think substituting lemon would be good too.

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  6. It looks amazing and perfect for breakfast, lunch and tea 😀

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  7. What a delicious way to use grapefruit. It's one of my favourite fruits and not used enough in my opinion.

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    1. Hi Dannii, I agree, definitely not used enough.

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  8. So pretty and I love grapefruit!

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  9. This looks so moist and it's such a great time to use grapefruit. I've made Ina Garten's yogurt loaf cake a couple times - with lemon and orange - and it's great. I've never baked grapefruit flavored cakes and I need to remember...

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    1. Thanks Monica, will have to try Ina's yogurt loaf, her recipes are foolproof. Take care!

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  10. Grapefruit season is in full gear here in Florida and your cake sounds like a perfect way to use some fresh from the groves.

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    1. Thanks for stopping by Karen, I have yet to visit Florida, would love to go to the keys.

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  11. What a fun cake! We had tons of grapefruit when we lived in Florida -- so nice when it's locally grown. Which we had that now -- you're lucky! Anyway, this looks wonderful -- love poppy seeds in cake. Definitely a breakfast recipe! :-)

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    1. Hi John, locally grown is the best, every where we walk in the neighborhood now you can smell the blossoms, it's wonderful.

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  12. Poppy and citrus are always great together. This looks beautiful and divine.

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    1. Thanks Angie, I think so too. Take care!

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  13. Why is grapefruit so seldom used for cakes or pies? This sounds like an ideal way to grab its wonderful flavors! Also sounds pretty easy to bake.

    best... mae at maefood.blogspot.com

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    1. Hi Mae, I don't know but I have not made many things with grapefruit myself. The flavor was wonderful.

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  14. This sounds perfect for me to try as I've been wanting to cook with grapefruit for an absolute age (yet I never find recipes). And with lemon juice this would be equally as good. I'll have to get back into baking again and try this. In the meantime it's another baked goodie for my board on Pinterest.

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    1. Thanks Johnyy, yes I miss your posts, love the way you bake.

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  15. Wow - you can't beat a lovely loaf cake and a breakfast loaf cake is even better! So jealous of your grapefruit - we have snow forecast for tomorrow night - so ready for spring!

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    1. Thanks Tricia, the high today should be close to the 90's way to hot for this time of year.

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  16. Gorgeous cake it looks delicious and moist and I love the glaze.

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    1. Thanks Suzanne, it was very moist. Take care!

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  17. Wow, this is gorgeous, Cheri! I would so love to have an abundance of grapefruit right now but we're digging out of another snowstorm last night, lol.
    Your photos rock, girl!!

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    1. Thanks Robyn, been trying to lighten them up a little more.

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  18. What a fabulous cake! I eat grapefruit nearly every day in the winter, but have yet to bake with it. You've inspired me!!!

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    1. Thanks Liz, I have been enjoying a grapefruit every morning as well. Take care!

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  19. Let them eat cake...for breakfast! Beats a half grapefruit for sure =) Thank you for the Dorie tip (reminder) regarding rubbing in the zest with sugar.

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    1. Hi Kim, nothing like cake for breakfast, take care!

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  20. Replies
    1. Hi Sue, I know I just love that sentence too.

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  21. Love having cake for breakfast- glad I'm not the only one! This sounds delicious!

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    1. Hi Von, mornings are the best time for cake, take care!

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  22. Can smell the aroma...is poppy seeds available in US...I have heard it is banned there

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    1. Hi Moumita, not that I know of I just bought some at the local market. Thanks for stoping by.

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  23. Stunning cake Cheri and I'm loving the grapefruit + poppy seed combo!

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  24. one thing with which i've never baked is grapefruit! i love seeing a citrus fruit other than lemon used with poppy seeds though, plus your loaf couldn't be more moist! lovely!

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    1. Thanks Grace, pink grapefruits are delicious and fairly sweet, so sweet that I don't add any sugar or honey.

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  25. Hi Cheri,
    This loaf cake looks so delish and moist. Like the drizzle of yogurt glaze too.

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    1. Thanks Karen, i've been using yogurt more and more when I bake and really like the results.

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  26. Such a refreshing cake, Cheri...I do think grapefruit makes such a tangy ingredient. I don't know why I don't us it more often. I love that this cake is baked with oil and that yogurt glaze, well, perfecto!

    Thanks so much for sharing, Cheri...I will be pinning this for sure:)

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    1. P.S. Cheri, I don't know if you are aware but your follow me on Pinterest button isn't working properly. I'm already following you but for others it may be difficult to find you. I think it is just missing your Pinterest name:) Sorry to bother you but I wasn't sure if you knew:)

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    2. Thanks Louise, hope you have a chance to bake this, cake for breakfast is always a good thing. Take care!

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    3. Thanks Louise, you take such great care of me, just fixed the button and added my pinterest name. You are the best!

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  27. I have to say that I'm not really a fan of citrus in desserts, because I'm weird. Lately though, hubby has been making me a tequila drink with grapefruit juice and I really like it. That makes me want to try this cake!

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    1. Hope you do get a chance to try this Abbe, it is surprisingly good.

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  28. citrus and poppy seeds go so well together. And this loaf cake looks and sounds absolutely fantastic, Cheri.

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  29. Do you suppose baking the grapefruit might disguise it to my statins?? :)

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    1. Hi David, sorry no, my husband cannot enjoy grapefruit either, but I do and I share with the neighbors.

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  30. This might just be my favorite kind of cake, so moist and delicious with the yogurt and oil! Love the idea of using grapefruit too!

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    1. Thanks Chris, I have not baked too many cakes with oil and I loved how moist this was.

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  31. I really love grapefruit and I can't wait to try this cake! Great recipe!

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  32. Gorgeous loaf! I love the sweet and sour together. I wonder if I could exchange with pomelo fruits that are more common in Asia. Pomelo is much more sweeter than grapefruit so I would probably need to reduce the sugar...

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    1. Hi Bobby, you know I've never tasted a pomelo, but that certainly makes sense to me.

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