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A deliciously moist cake that’s a little tart and a little sweet. A great way to use those ruby reds!
Preheat your oven to 350ºF and line an 8×5 loaf pan with parchment paper, then spray with cooking spray (I use my Misto).
In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.
In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps.
In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.
Starting with the flour and ending with sour cream/milk mixture, alternately add 1/3 of each until everything is mixed in well.
Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.
Let the cake cool completely on a wire rack. Meanwhile, make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk.
Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.
Slice and serve!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!