GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
GRAPEFRUIT-POPPY SEED DRESSING
Make and share this Grapefruit-Poppy Seed Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 3 cs.
Number Of Ingredients 7
Steps:
- In a mixing bowl stir together the honey, grapefruit peel, grapefruit juice, salt, and nutmeg.
- Gradually beat in salad oil.
- Stir in poppy seed.
- Transfer to a screw-top jar; cover and chill until serving time.
- Shake well before using.
- Serve over fruit or tossed salads.
Nutrition Facts : Calories 1180.6, Fat 90.8, SaturatedFat 12.6, Sodium 395.1, Carbohydrate 101.2, Fiber 0.5, Sugar 100.6, Protein 1
ALMOND POPPY SEED BREAD
We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 197 calories, Fat 9g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
GRAPEFRUIT & POPPY SEED CAKE
A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
- Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
- Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.
Nutrition Facts : Calories 605 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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- Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
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