This coffee cake. . .
. . . combines . . .
. . . the refreshing essence of grapefruit. . .
. . . with the tasty crumb of coffee cake. . .
. . . for a warm and luscious breakfast treat. Yum.
Grapefruit Coffee Cake
{Adapted from here}
Ingredients:
Streusel topping:
- 5 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold
- Zest of 1 ruby red grapefruit
- Pinch of salt
Cake:
- 2 cups minus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 ruby red grapefruit
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons of ruby red grapefruit juice
- 3/4 cup half & half (or whole milk)
Preheat the oven to 375 degrees.
In a bowl combine all of the streusel ingredients and cut in the cold butter with fork or your fingertips until it resembles coarse crumbs. Set aside.
In a small bowl whisk the flour, baking powder and salt until fully integrated.
In a larger bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla, juice and half and half.
Slowly begin mixing the dry ingredients into the wet. The batter will be a bit stiff when fully mixed.
Divide between 3 parchment lined mini loaf pans or 1 9" cake round (lined with parchment on the bottom.
Sprinkle the streusel on top and bake for 40 minutes or until a knife comes out clean when inserted in the center.
Allow to cool slightly. Serve warm with Crème fraîche and your favorite jam, or just enjoy the citrus flavor all on its own.
~ Sarah
*Last time in Recipes: 10 Spring Recipes
