Grapefruit Poppy Seed Cake (Miniature Bundt Muffins + a Loaf)

Name: Grapefruit Poppy Seed Cake (Miniature Bundt Muffins + a Loaf)
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Yield: 24
Ingredients: 1 cup + 2 tbsp (250 g) buttermilk; 1/2 cup (130 g) whole milk greek yogurt; 1 1/2 tsp baking soda; 1 cup (226 g) unsalted butter, at room temperature; 1 1/3 cup (280 g) granulated sugar; 3 eggs, at room temperature; juice of 1/2 of a large grapefruit; zest of a whole large grapefruit; 1 tsp vanilla extract; 3 2/3 cup + 1 tbsp (460 g) all purpose flour; 2 tsp baking powder; 1 tsp kosher salt; 2 tbsp poppy seeds; 1/2 cup heavy cream; 2 bay leaves (dried); 1 1/2 cups (180 g) powdered sugar; pinch of salt

by Gathered at my Table

24 muffins

1 hr 20 min

It's citrus season and this is the simplest, most versatile cake batter around. A very bright, grapefruit poppy seed cake is made ultra-moist with the addition of both buttermilk and yogurt, for a perfect, soft crumb. The cake can be baked off as miniature bundt-muffins, loaf cakes, or even snack-cake style in a 9x13 pan. While the cakes are baking, dried bay leaves are steeped in heavy cream and turned into a slightly floral glaze that complements the cakes perfectly. The finished glaze is drizzled atop the warm cakes for a perfect post-breakfast, lunch or dinner treat.

grapefruit poppy seed cake miniature bundt muffins a loaf

Grapefruit Poppy Seed Cake (Miniature Bundt Muffins + a Loaf)

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Recipe details

Yield 24 muffins
Time spent: Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min

Show Nutrition Info

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% Daily value

Ingredients

for the cake

1 cup + 2 tbsp (250 g) buttermilk
1/2 cup (130 g) whole milk greek yogurt
1 1/2 tsp baking soda
1 cup (226 g) unsalted butter, at room temperature
1 1/3 cup (280 g) granulated sugar
3 eggs, at room temperature
juice of 1/2 of a large grapefruit
zest of a whole large grapefruit
1 tsp vanilla extract
3 2/3 cup + 1 tbsp (460 g) all purpose flour
2 tsp baking powder
1 tsp kosher salt
2 tbsp poppy seeds

for the glaze

1/2 cup heavy cream
2 bay leaves (dried)
1 1/2 cups (180 g) powdered sugar
pinch of salt

Instructions

to make the cake

Preheat the oven to 400° F. Grease 12 miniature bundt pans with butter and dust with flour. Grease a loaf pan and line with parchment paper.
In a large measuring cup, stir together buttermilk and yogurt. Add baking soda and set aside while you prepare the rest of the batter. (The mixture will get foamy, it’s just the acid reacting with the baking soda.)
In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat for 1-2 minutes, until light and fluffy. Add the grapefruit zest and vanilla and mix again to combine. Scrape down the sides of the bowl.
With the mixer on low speed, add the eggs, one at a time, scraping down the sides of the bowl as needed, followed by the grapefruit juice.
Alternate adding the dry ingredients and buttermilk in 3:2 increments- 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. Scrape down the sides of the bowl and fold batter a few times with a rubber spatula to ensure that the mixture is combined and homogenous.
Place just under 1/2 of the batter into a piping bag and pipe into the prepared bundt pans, filling 2/3 full. Bake for 15 minutes, until golden brown, and then cool for 5 minutes in the pan before turning out onto a cooling rack.
While the miniature bundts are baking, pour the remaining batter into the loaf pan and smooth with an offset spatula.
Turn the oven temperature down to 350°F and bake the loaf for 45-50 minutes until golden brown and a knife or toothpick inserted in the center comes out clean. Let cool in pan for 20-30 minutes before inverting onto a cooling rack.

to make the glaze

Combine heavy cream and bay leaves in a small saucepan. Turn heat to medium low and bring cream to a simmer. When hot and just starting to bubble, remove the cream from the stove and cover. Let steep for 30 minutes, then strain out bay leaves.
Place powdered sugar and a pinch of salt in a medium bowl. Whisk in 6-8 tablespoons of the steeped cream, adding more by the tablespoon to reach your desired consistency. Drizzle over muffins and loaf immediately.

Tips

You can sub the grapefruit for any citrus you have on hand and the bay leaves for another hearty herb or flower. While I love the grapefruit-bay leaf flavor combo, a lemon rosemary pairing would be delightful, as would an orange-bay leaf or lime-coconut duo. As always with my recipes, I encourage you to play around a bit.
This batter is very versatile and makes 12 bundt muffins + 1 loaf or 24 bundt muffins. Or even a 9x13 cake, however you want to bake it!

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