That title is quite a mouthful for what is a rather simple loaf-style snack cake, but I didn’t want to leave anything out!
Citrus shines during the cold months, and cold it is indeed. At least it is here in Massachusetts. We have snow on top of ice on top of snow, and Lily & I are hibernating inside today; venturing outside only to let Shelby out for necessary doggie duty.
I’ve already had a thick slice of this not-too-sweet eat-morning-noon-or-night snack cake today, and there’s a good chance I will indulge in another one this afternoon alongside a steaming mug of tea as we watch the snowflakes fall.
I’m sure you’re wondering if the olive oil flavor is prominent, and I can assure you that it is not. It’s barely detectable, in fact. It does give the cake a lovely texture, and is healthier than butter or vegetable oil (the typical kinds of fat found in baked goods).
I love the colorful specks of grapefruit zest scattered throughout the cake, and a sprinkling of Turbinado sugar yields a crunchy topping.
I’m always interested when bloggers post pics of “behind the scenes” at photo shoots, so here’s mine for this one. Both baby & dog are always interested in the food subject during photo shoots for the blog, so I have to make sure neither one gets too close ;).
Time to go snuggle with my sweet baby girl & our cuddly pup!
Stay warm.
Grapefruit Olive Oil Loaf Snack Cake
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Keywords: bake breakfast dessert snack cake winter
Ingredients (1 loaf)
- zest from 1 red grapefruit
- 1/4 cup grapefruit juice (from about 1/2 red grapefruit)
- 3/4 cup cane sugar
- 1/2 cup plain full fat yogurt
- 3 large eggs, preferably organic
- 2/3 cup extra virgin olive oil (plus more for greasing pan)
- 1 3/4 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp turbinado sugar, for topping
- red grapefruit segments for serving, optional
Instructions
Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan with olive oil.
Combine grapefruit zest and cane sugar in a large bowl. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.
Add grapefruit juice and yogurt to sugar mixture and whisk well. Whisk in eggs and olive oil.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to wet and stir just until moistened. Pour batter into prepared pan. Evenly sprinkle with turbinado sugar
Bake cake for 45-50 minutes, or until it is golden and a toothpick or wooden tester inserted into center comes out clean.
Cool on a rack for 5 minutes, then turn out of pan and cool to room temperature before slicing and serving topped with grapefruit segments if desi
