GRAPEFRUIT CRUMB CAKE

Grapefruit Crumb Cake image

Categories Cake

Number Of Ingredients 16

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1 1/4 cups All-Purpose Flour
2/3 cups Light Brown Sugar
1 teaspoon Cinnamon
3/4 teaspoon Cardamom or Ginger
1/4 teaspoon Sea Salt
1/2 cup Almonds (slivered)
1/2 cup Unsalted Butter
2 Red or Pink Grapefruits (large)
1/2 cup Sour Cream (plus 1T)
3 Large Eggs
1 tablespoon Vanilla Extract
1 1/2 cups All-Purpose Flour
3/4 cup Sugar
3/4 teaspoon Baking Soda and Baking Powder (each)
1/2 teaspoon Sea Salt
1/2 cup Unsalted Butter (cubed and softened)

Steps:

Heat oven to 350* and butter a 10" springform pan. Make the crumb topping: In a medium bowl, whisk together the flour, sugar, cinnamon, cardamom and salt. Store covered in the refrigerator. (Can be made 5 days in advance)
Prepare grapefruit: Line a baking sheet with a double layer of paper towels. Finely grate 1T of zest and set aside. Cut top and bottoms off grapefruits with a sharp knife and slice away all peel and pith.
Cut out the segments, leaving behind membranes. Place sections onto the paper towel lined pan to slightly dry out. You should have about 1 1/2C of sections. Pull any large sections apart to a 1" or smaller pieces.
Cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved 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 lightly with sea salt, then top with the crumb mixture.
Bake until springy to touch, and a toothpick inserted in the center comes out with just a few crumbs, 50-65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).