Grapefruit Olive Oil Pound Cake {splurge}


When Deb Perelman of smitten kitchen announced of a cookbook release date, I immediately wanted a round-of-applause. But since it was just me, alone, looking at my computer, that thought merely turned into a smile; no other food blogger was overdue to create something for bookshelves.  I knew that the book would be full of gems, and I was right.

Deb has been blogging since 2006 from her tiny New York City apartment.  Her logical, technique-saavy approach to food, along with out-of-box, yet familiar flavor combinations is what I think makes her recipes so likeable.  That and that they are tried and true; you can trust them. When I finally got my hands on a copy, I knew immediately that good things were to come.  Pages were mentally bookmarked, grocery lists were written and good smells enveloped my kitchen.


Page 241 immediately stood out.  With the chance to put grapefruit in anything (and give myself the satisfaction of using an eponymous ingredient), behold, loaf cake!  

I chose a day to make this when I knew I didn't have much going on.  I wanted the process to be pleasant, unmarked by trying to cook 4 other things simultaneously.  I just wanted to bake a cake and then sit down with it and tea.  

I did just that, and was once again smitten with Deb's kitchen.



Recipe from The Smitten Kitchen Cookbook

INGREDIENTS: (makes 1 loaf cake)

For the cake:

  • 1 1/2 cups (190 grams) all-purpose flour, plus more for pan
  • 2 tbsp freshly grated grapefruit zest (from 1-2 large grapefruits)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (95 grams) raw or turbinado sugar
  • 1/2 cup (120 ml) olive oil
  • 2 large eggs, at room temperature
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp table salt
  • 2 tbsp (30 ml) grapefruit juice
  • 1/3 cup (80 ml) buttermilk

For the syrup:

  • 1 cup (120 grams) confectioners' sugar
  • 2 tbsp grapefruit juice
  • pinch of salt

For the glaze:

  • 2 tbsp granulated sugar
  • 1/3 cup (80 ml) grapefruit juice

- Preheat the oven to 350. Butter and flour a 9x5-inch loaf pan.
-In a large bowl, rub the grapefruit zest into the sugars with your fingertips to release oils and whisk in the olive oil until smooth. Add the eggs one at a time and whisk until combined. Scrape down the bowl.

-In a second bowl, combine the flour, baking powder, baking soda, and. In a liquid measuring cup combine 2 tbsp grapefruit juice and buttermilk. Add the flour and the buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour.
-Spread the batter in the pan and bang the pan on the counter a few times to remove air bubbles. Bake for 45 minutes to 1 hour, or until a tester inserted comes out clean.

-For the syrup, combine 2 tbsp sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.
-When the cake is finished, let it cool for 10 minutes in its pan before inverting it onto a rack. Poke holes in the cake with a fork. Brush the grapefruit syrup over the cake and let cool completely.

-For the glaze, combine the confectioners' sugar, grapefruit juice and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of the cooled cake and allow to drizzle decoratively down the sides.