Grapefruit Poppy Seed Coffee Cake
This light coffeecake has a rich, fruity flavor. Tweaked a bit from Bon Appetít magazine.
You can make this in a loaf pan (grease it and use an overhang of parchment paper for easy removal), or a cast iron skillet.
WHISK TOGETHER + SET ASIDE
1 1/2 C flour
2 tsp baking powder
3/4 tsp salt
1/8 tsp ginger
dash clove
MIX
work together with your fingers, or use a mixer
zest 1 grapefruit
1 C sugar
ADD
beat for 4 minutes
2 eggs
1/3 C melted butter/oil
COMBINE
mixing on low, alternate half the flour mixture, then the sour cream, then the remaining half of the flour
3/4 C sour cream/yogurt
ADD
5 Tbsn grapefruit juice
1 Tbspn poppy seeds
BAKE
bake at 350 for 50-60 minutes.
POKE + SOAK
poke the top of the cake all over with a fork, then brush generously with grapefruit juice to intensify the flavor.
GLAZE
whisk together, and drizzle over cooled coffeecake, and sprinkle with poppy seeds
1 Tbpsn sour cream/yogurt
1 tspn grapefruit juice
1/2 C powdered sugar
