While I’ve spied a few crocuses and daffodils making their way from the wintry soil in my regular jaunts around the neighborhood lately, winter seems to have settled deep within my bones. I feel a persistent chill, and I hover over my cup of tea, mostly because it is a thing of comfort–of warmth.
Perhaps it is not only the cold weather, but the feeling of isolation after moving to a new place, or the thoughtful hours of reflection I’ve pondered as this season of Lent has begun. In these hours I feel as if spring will never come.
But things are not all as dreary as they sometimes seem. The sun has been shining lately, through peaks in the clouds and rain, and wind. And winter has one or two perks–A bounty of delicious citrus is to be found and I’m eating it up as if it’s going out of style–which to be fair, it is. At least until next year.
Though my go-to citrus fruits are fresh oranges, I couldn’t help but load up on the many pretty pink grapefruit each time I’ve gone to the store. And since the Daring Bakers have asked for a quick bread/muffin this month, I decided to use up my bounty and satisfy a particular craving in designing this recipe. For me, this is mostly a sweet reserved for the end of the day. But since these cakes are hardly sweet–and a bit tart in that way grapefruit always is, with my favorite oaty texture–you can choose to eat them as a breakfast muffin or an afternoon snack or whenever the fancy strikes. I experimented several times with the recipe in both a loaf cake/quick bread and a muffin form. Bake in a loaf pan for a moister texture, and in a muffin tin for a more bready feel.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Give this cake a try if you’re suffering through the long days of winter as I am–with the rain pouring down against the windows, and a cup of black tea in hand. If you’re longing for a bit of cheer and something spunky to get you through until spring shows itself again–bake your way through a grapefruit or two–cozy yourself next to the oven, and smile because we’re nearly through.Amy’s All-Purpose Gluten-Free Flour Blend (or all-purpose flour) 4 oz. (about 1 cup) GF old-fashioned oat flour 3/4 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 3 Tbs. unsalted butter, softened zest from about 1/2-3/4 of a large grapefruit 2 eggs 4 oz. (1/2 cup) cup plain non-fat yogurt 4 oz. (1/2 cup) grapefruit juice (about one whole grapefruit)
- Preheat oven to 350 degrees F.
- Whizz 4 oz. of oats in a food processor and mix them and the flour, 1/4 cup sugar, baking powder, soda, and salt in a medium bowl. Set aside.
- Combine butter and remaining 1/2 cup sugar in a large mixing bowl and beat with electric mixer for 3-4 minutes until fluffy. Add in grapefruit zest and eggs, one at a time. Mix well after each egg addition.
- In a small measuring cup mix yogurt and grapefruit juice.
- Add half of flour mixture to egg and butter mixture. Stir just until combined. Add one-third of yogurt mixture to this and stir. Add half of remaining flour mixture and stir until combined, add half of remaining yogurt, and continue to add these two until they’re all combined together.
- Pour into 9×5 loaf pan or muffin tin and bake 45-50 minutes for loaf pan, 20-25 for muffins.