Grapefruit Olive Oil Cake

This cake has the best of both worlds, really.  On one hand, it has the genius addition of tart, refreshing and fragrant grapefruit.  On the other hand, it has a rich, moist and dense crumb from the olive oil, which also gives it a little bit of fruity flavor and a subtle peppery kick.  Add a little whole wheat flour and some vanilla and you have quite possibly the perfect summer breakfast cake.  Bright and citrusy, yet comforting, hearty and satisfying.  If you want, serve this with some softly whipped cream, fresh butter or (as I like it) on its own with a glass of tea. Juicy grapefruit + rich olive oil cake = summer breakfast perfection.

Grapefruit Olive Oil Cake

serves 8

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 kosher salt

1 large grapefruit, zest and 1/4 cup juice reserved 

1 cup sugar

1/2 cup buttermilk, at room temperature

3 large eggs, at room temperature

2/3 cup extra virgin olive oil (use a midrange priced version here, nothing too fancy)

Preheat oven to 350 degrees.  Generously butter and flour a 9x5 inch loaf pan.  Set aside.

In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.

On a clean cutting board, combine the sugar and grapefruit zest in one pile.  Using a bench scraper, work the zest into the sugar until completely combined.  Transfer grapefruit sugar to a large bowl.  Add the buttermilk and 1/4 cup of grapefruit juice to the bowl and whisk until combined.  Add in the eggs and olive oil and whisk again until combined.  With a rubber spatula, gently fold the dry ingredients into the wet ingredients until all of the flour is mixed into the wet ingredients.  Pour batter into the prepared pan.  

Bake for 45-50 minutes or until a cake tester inserted in the middle comes out clean.  Do not over bake or the cake will become dry.  Allow cake to cool for 5 minutes in the pan set on a wire rack.  After 5 minutes, remove cake from pan and allow it to cool to room temperature on the wire rack.  Slice and enjoy. 

Refreshing grapefruit.  Use both the zest and juice to give this cake tons of bright flavor.

Combining the zest with the sugar releases the citrus oils from the zest.  

Fresh eggs about to be whisked into the pale peach-toned batter.

Freshly baked grapefruit cake.

Moist, citrusy and perfect for breakfast.