Recipe by Barb Shumaker, Upper Sandusky, Ohio
First place, Quick Breads (Coffee Cake), 2017
Baking temperature: 350 degrees
Baking time: 50-60 minutes
Yield: 1 loaf
Ingredients
- 1 ½ c flour
- 2 t baking powder
- ¾ t salt
- 1 t vanilla extract
- 1 T fine grapefruit zest
- 1 c sugar
- 2 eggs
- 1/3 c oil
- ¾ c sour cream and 1 T divided
- 8 T grapefruit juice divided
- 1 T poppy seeds
- ½ c powdered sugar
Instructions
- Stir flour, baking powder and salt. Set aside
- Work the zest into the sugar until it clumps
- Add extract, egg and oil to sugar and beat 4 minutes with mixer on high
- Reduce speed of mixer to medium and mix in ½ the dry mix, the ¾ c sour cream and the rest of the dry ingredients
- Add 5 T juice and poppy seeds and stir to combine
- Scrape batter into a greased standard size loaf pan and smooth top
- Bake 50-60 minutes until tester inserted into center comes out clean. Transfer pan to cooling rack
- Poke holes in top of loaf and brush with remaining grapefruit juice. Cool for 15 minutes and remove from pan
- Make glaze using leftover 1 T sour cream and powdered sugar. Add water until you achieve desired consistency
- Glaze cooled loaf