Grapefruit and Yogurt Pound Cake

Hi ya’ll amidst the transition to a new site, I wanted to share this refreshing little number with you.  “Cake” and “refreshing” aren’t usually words that go together, but this may be one of only a handful of exceptions.

While I am at it, I should admit that I have not met a member of the citrus family that I didn’t like.  Anything that has me grating and squeezing the goodness out of a lemon, lime, grapefruit, or orange is off to a good start in my book.

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So, I am pretty willing to jump on the citrus fan club, but THIS. CAKE.  Seriously!  If you have been here before, you will know that I am all about butter – especially in baked goods.  I know that butter is not exactly trending these days, but what can I say?    A cake with yogurt instead of butter would normally make me skeptical too, but, in this case, yogurt means lighter texture, a bit healthier, extra moist, and a more pure citrus flavor.  Yes, please to all of the above.

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Spoiler alert: Stay tuned for a lemon lavender version coming at you on the new and improved almostproperly.com in a couple of weeks…. Who knew a new site wasn’t instant?  This tech-phobic blogger certainly didn’t.  CSS what?  Sooooo grateful for my tech savvy girly who is walking me through even the most basic of basics and knows what the heck things like SQL are and that JAVA isn’t always coffee.

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Tea parties, brunches, picnics, or even dessert?… Grapefruit and Yogurt Pound Cake is a very good answer.

Grapefruit and Yogurt Pound Cake

Servings: 8
Active time: 15 minutes       Total time: 75 minutes

For the Cake:

  • 1 1/2 cup flour, sifted then measured
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 tbl. grapefruit zest
  • 1 1/4 cup sugar
  • 2 tsp. vanilla extract
  • 2 eggs, room temperature
  • 1/3 cup vegetable oil
  • 3/4 cup plain Greek yogurt
  • 5 tbl. grapefruit juice

For topping the cake and glaze:

  • 3 tbl. grapefruit juice
  • 1 tbl. plain Greek yogurt + 1 tbl. water OR 1 tbl. regular plain yogurt (not Greek-style)
  • 1/2 cup powdered sugar, sifted

To assemble the cake: Preheat oven to 350.

In a large bowl, whisk to combine flour, salt, and baking powder.

In the bowl of stand mixer, combine zest and sugar with your fingers until very fragrant and small clumps begin to form (About 1 minute).

Wish together eggs, oil, vanilla, and grapefruit juice in a small bowl.  Using stand mixer, add to sugar mixture by beating on medium speed just until combined.

Then add 1/2 of the yogurt.  Mix just until combineed.  Then add 1/2 of the flour mixture.  Mix just until combined.  Repeat with other half yogurt and flour mixtures, ending with flour and mixing just until combined each time.

Grease and lightly flour a loaf pan (I prefer glass ones since they more evenly distributes the heat.)

Pour cake batter into loaf pan and lightly tap on counter to release any trapped air.  Bake for 50-60 minutes or until knife inserted in the middle comes out clean.

Immediately after removing from the oven, run a knife around the edge of the pan to loosen.  Allow cake to cool in the pan for 10 more minutes.  After 10 minutes, remove cake from pan and continue to cool on wire rack for approximately 15 more minutes.

To assemble the glaze: In a small bowl combine yogurt (and water, if using Greek yogurt) and powdered sugar.  Using a fork, mix until smooth.

Final Touches:  Brush the 3 remaining tablespoons of grapefruit juice on top of cake.  This will add an extra punch of fresh grapefruit flavor while also making the cake extra moist!  Once the cake has fully cooled, drizzle the top of loaf with glaze.

For best glaze results, wait 15 minutes for glaze to set prior to serving:)

 

 

Coming soon….

Hi all!  I know it has been a little silent over here for the past couple weeks.  The reason is that a whole new site design is in the works and should be launching SOON.  Very soon.

So, a blog that was originally intended to update friends and family on our adoption process is not exactly in a user friendly format for navigating things like recipes.  And, as you may have noticed, my love of all things food, cooking, baking, and entertaining morphed this little site into something of the food blog variety.  And I am so glad it did!  I love hearing what ya’ll think and some of the creative recipe tweaks you come up with are borderline genius!

So, I want to keep this recipe mojo going, except in a better and easier to navigate format.  Scrolling through pages of recipe posts to find that one you were looking for is not my favorite past time either, and I am betting that ya’ll have better things to do!  Reader experience and navigation is important, so an easily navigable and responsive site is in the works!

Please, bear with me while we are “under construction.”  I am excited to share a new vision for the site when it launches, and – of course – fresh, new recipes!

So, hang tight!  An entirely new almostproperly.com  is coming soon!!

 

Healthy Vegan Coconut Chia Pudding

Its here!  Its here!  A respite from the rain and gray!  Spring weather has finally ARRIVED in Seattle!  Tulips are blooming and that big ball of fire in the sky is basking us in its warm rays.  Its Seattle, so my standards aren’t high, but we hit 70 the other day!!  70!  Whoop!

The first sign of spring weather makes me a little nutty.  I got all pioneer-y and was tilling up the soil in our little raised garden beds and dreaming about what to plant in them, forgetting that I am a horrible vegetable gardener.

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Every dinner has been made on the grill.  And we have been prolonging staying outdoors as long as possible with the help of our fire bowl and hot tea.  And, most importantly, we have been breaking out the warmish weather treats.  Although this No-Cook Coconut Chia Pudding might taste like a treat, shhhh, its pretty darn good for you.  Tastes little tapioca balls but with all the antioxidants and protein of Chia.  It is made with coconut milk, coconut water, chia seeds, vanilla extract, shredded unsweetened coconut, and a pinch of salt.  Top it with your choice of fruit and honey, and you have a satisfying little snack or dessert.  Best of all, it only takes 5 minutes of prep!!

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Healthy Vegan Coconut Chia Pudding

Active time: 5 minutes                          Total time (including chilling): 3 hours
Servings: 8
  • 1/2 cup chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 – 14oz. can coconut milk (approximately 1 3/4 cup)
  • 3/4 cup coconut water
  • 2 tsp. vanilla extract
  • 1/8 tsp. kosher salt
  • Fresh berries or other fruit, for serving
  • Honey (optional), for serving

In a large jar or bowl, add chia and shredded coconut.  Pour in coconut milk*, and coconut water.  Stir to combine.  Then Gently stir in vanilla and salt.

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Cover or fasten the lid and refrigerate for 3+ hours for the chia seeds to gel and the pudding to thicken.  Can be stored in refrigerator or up to one week.

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Serve in small bowls topped with fruit and honey if desired:)

(*Note: Use full fat coconut milk.  If coconut milk is separated or has non-liquid sections, lightly warm coconut milk on stove-top while stirring just until combined and liquid throughout.)

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Gooey Cinnamon Rolls with Cream Cheese Frosting

Did you have a good Easter?  I hope so!  See family?  Eat something delicious?  Our plan was to sneak a mini-escape to the Oregon Coast (beach, books, and relaxation).  I had the car packed, podcasts downloaded, and a thermos full of tea.  Then my husband calls from work.  “We can’t go.”  So, I unpacked the car, and home we stayed.  In the midst his work chaos and long hours, we hunkered down, skipped the family get-togethers, and took in some quiet.  We do not make a habit of hiding out or avoiding the fam.  We aren’t anti-social hermits.  In general, we do quite the opposite.  Honest!

So things looked a little bit different this year.  No big get together.  No weekend away.  It was just us and the four-legged canine kiddos.  No matter.  Regardless of the location, events, or company, there is one requirement in our Easter festivities.  Cinnamon rolls. Well, maybe there are two requirements.  Church!  (It is Easter after all.)

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But, cinnamon rolls…  You know, the kind with thick cream cheese frosting on top?  And the extra gooey cinnamon?  Yup, THOSE.  So whether it’s cinnamon rolls for two or 22, we say bring on the sticky cinnamon deliciousness.  This recipe is truly the best I have tasted due to years and years of the family’s tweaking .  The ingredients and process are very traditional, but what sets it apart is that unlike other recipes I have tried, the results are so, so consistent.  Yeast used to intimidate me, but I think all I needed was a better recipe!

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This recipe can even be refrigerated after being rolled for up to two days!! When hosting large holidays, having “prepare-ahead” items can be a lifesaver.  The morning you plan to bake, just stick them in a warm dry place to allow to rise until approximately doubled in size.  My oven can go as low as 100 degrees, which is perfect for this.  This step usually takes around 45 minutes.  Then bake for 20, invert the pan so the caramelized juices don’t settle at the bottom, frost, and dig in!!

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Gooey Cinnamon Rolls with Cream Cheese Frosting

Total Time: 4-5 hours (including rising)        Active time: 1 hour
Servings: 4-8 (depending how many rolls each person eats)

Dough:

  • 1 3/4 cup all purpose flour
  • 1 1/4 tsp. active dry yeast
  • 1/4 cup sugar
  • 1 large egg, room temp
  • 1/2 cup whole milk
  • 2 tbl. unsalted butter (plus more for greasing baking dish)
  • 1/2 tsp. kosher salt
  • vegetable oil for greasing bowl

Filling:

  • 1/2 cup + 2 tbl. light brown sugar
  • 1 tbl. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. kosher salt
  • 1 tsp. corn starch
  • 4 tbl. unsalted butter, melted

Cream Cheese Frosting:

  • 8 oz. cream cheese, room temp
  • 6 tbl. unsalted butter, room temp
  • 2 cups powdered sugar
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice

For Dough:  In the bowl of a stand mixer fitted with paddle attachment, mix flour, yeast, and sugar until well combined.  Mix egg into dry ingredients until well combined.  In a small saucepan, combine milk, butter, and cinnamon until butter has melted and temperature has reached 120-140 degrees only!  Do not allow mixture to come to a simmer!!  Add milk mixture and kosher salt to flour mixture.  Mix on low speed, and once combined increase speed to medium/high and beat for approximately 3 minutes – or until mixture is very elastic and sticky.

Grease large bowl with vegetable oil.  Shape dough into a ball and place in greased bowl.  Cover bowl with plastic wrap and then a kitchen towel.  Place bowl in a warm, dry place for 2 hours or until dough has doubled in size.  For example, my oven’s temperature can go as low as 100, which is perfect for a dough rise.

Once dough has risen, prepare clean work surface with a liberal dusting of flour.  And prepare the filling.

For the filling: On the stove, melt butter over low heat.  In a small bowl, combine all other ingredients.

Assembly: Grease an 8×8 glass baking dish or glass pie plate with butter.

Punch down the risen dough.  Place dough on well floured surface.  Work dough into ball and dust with flour.  Using well dusted rolling pin, roll dough into rectangular shape that is roughly 8×10′ to 8×12′.

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Spread melted butter over top of dough leaving a 1/2 inch border at long edge.

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Generously sprinkle an even layer of the cinnamon-sugar mixture.

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Starting at long edge, roll dough into a log shape.

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Slice log into rolls.  The slices should be at least 1″ thick.  You should have approximately 12 slices.

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Place slices in greased baking dish.

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Cover baking dish with plastic wrap and a kitchen towel.  At this stage rolls can be refrigerated for up to two days. *See Note below.  If baking rolls immediately, return rolls to a warm dry place until doubled in volume around 45 minutes.

*NOTE: After rolls have been refrigerated you will need to complete the rising step by placing rolls in a warm dry place.  Most likely the rolls will have risen a bit in the fridge so this step will take less than the estimated 45 minutes.  Remember, you want the rolls to double from their original size. 

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Preheat oven to 375 degrees. Remove plastic wrap and cover with foil.  Bake for 15 minutes.  Remove foil and continue to bake for additional 3-5  minutes or until rolls on the edge have turned slightly golden brown.  Remove from oven and immediately invert rolls onto a serving plate.  This will keep the cinnamon mixture from settling at the bottom.

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These are delicious and gooey (sticky bun style) on their own, so not everyone will want frosting.  I think they are even more decadent with the frosting of course (frosting assembly instructions below).  We typically leave them unfrosted and place a bowl of frosting on the table so that everyone can add as much or as little as they desire!

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For the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine butter and cream cheese until well combined.  Mix in powdered sugar in two additions.  Add lemon juice and vanilla.  Mix until combined.  Can be made and kept chilled up to three days ahead.  Allow to come to room temperature before serving.

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