GRAPEFRUIT CRUMB CAKE
Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you're looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don't have a springform pan, use a regular 10-inch cake pan that's at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees and butter a 10-inch springform pan.
- Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
- Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
- Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
- Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
- Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
- Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 12 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 268 milligrams, Sugar 42 grams, TransFat 1 gram
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Ariyan Chowdhury
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and the moist texture. I will definitely be making this again.
Seremaia Taubale
[email protected]This cake was a bit too sweet for my taste, but the grapefruit flavor was nice. The crumb topping was a bit dry, but overall the cake was good.
Ntokozo Veli
[email protected]This cake was delicious and easy to make. The grapefruit flavor was subtle and the crumb topping was the perfect addition. I will definitely be making this again.
Bontle Sesoko
[email protected]This cake was amazing! The grapefruit flavor was perfect and the crumb topping was the perfect addition. I will definitely be making this again.
saurabh Gurung
[email protected]This cake was just okay. The flavor was a bit bland and the texture was a bit dry. I wouldn't make it again.
BIHARI Mandal BIHARI Mandal
[email protected]I made this cake for a potluck and it was a big hit. Everyone loved the unique flavor and the moist texture. I will definitely be making this again.
Prav Thakuri
[email protected]I made this cake for my daughter's birthday party and it was a huge hit. The kids loved the funfetti colors and the cake was moist and delicious.
Pranto boss
[email protected]This cake was delicious! The grapefruit flavor was just right and the crumb topping was the perfect addition. I will definitely be making this again.
jennifer Bailey
[email protected]I'm not a big fan of grapefruit, but I really enjoyed this cake. The crumb topping was especially delicious. I would definitely make it again.
Mansoor Ahmed
[email protected]This cake was a bit dry for my taste. I think I may have overbaked it. The flavor was good, but I would try to make it a bit more moist next time.
ghost sgggrider
[email protected]I love the unique flavor of this cake. The grapefruit adds a nice brightness and the crumb topping is the perfect complement. It's a great cake for any occasion.
Zombie Man
[email protected]This cake was easy to make and turned out beautiful. The grapefruit flavor was subtle and the crumb topping was perfectly crunchy. I will definitely be making this again.
saqib ullah
[email protected]I made this cake for a brunch party and it was a huge success. Everyone raved about the flavor and texture. The grapefruit glaze was the perfect finishing touch.
Larson Pyakalyia
[email protected]This cake was a bit too tart for my taste, but my husband loved it. The crumb topping was delicious and added a nice texture contrast.
Kelvin Adjei
[email protected]I've made this cake multiple times and it always turns out perfect. The recipe is easy to follow and the results are consistently delicious. I highly recommend it!
Erak Uddin
[email protected]This grapefruit crumb cake was a delightful surprise! The citrusy flavor of the grapefruit paired perfectly with the sweet and crunchy crumb topping. It was a hit with my family and friends.