Okay, Internet. This is it. This is me getting back in the blogging game after a 6 month hiatus.
Why did I leave?
It wasn’t you, internet, it was me!
Back in September/October, I started a new job(ish). I was promoted and moved to a different department within the same company. Starting a new job, even though this one involved working with the people I’ve known and enjoyed working with for the past year, was overwhelming. It took me quite a while to “catch up” and get in the groove. This new job is also a lot more creative and less administrative than my old one. That took some adjusting, too.
That, combined with the fact that I spent Dec-February training for a marathon meant Batch-22, and cooking in general took a backseat to running, thinking about running, stretching and sleeping. There were a lot of stir-fries, friends. More than I’m proud of.
Why am I back?
Because I missed blogging and you! Batch-22 motivates me to try new recipes and practice taking pretty pictures. It reminds me that I love food and cooking and making tasty things for my friends, coworkers, and roommates. It also forces me to make something other than stir-fry for dinner.
So I’m back! But this won’t be the same old Batch-22. I want to focus things up a bit more. There will be more cooking than baking and I’ll be using more whole foods and simple ingredients. And, to start off, I’ll be posting just twice a month, instead of every week. Finally, I’ll be focusing in on budget-friendly recipes. Ones that are delicious, not too fussy, and make a lot of leftovers.
Sound good? Here goes.
Grapefruit Olive Oil Pound Cake
The Smitten Kitchen Cookbook by Deb Perelman
For the cake:
- butter for the pan
- 1 1/2 cups all-purpose flour (I used Bob’s Red Mill Gluten-Free Flour)
- zest of 2 large grapefruits
- 1 cup granulated sugar
- 1/2 cup olive oil
- 2 large eggs at room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons grapefruit juice
- 1/3 cups non-fat, plain Greek yogurt
For the Syrup:
- 2 tablespoons granulated sugar
- 1/3 cup grapefruit juice
For the glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons grapefruit juice
- a pinch of salt
Start on the cake. Preheat the oven to 350 degrees. Butter and flour a 9×5″ loaf pan.
Whisk the sugar and grapefruit zest in a large bowl; be sure to bruise the zest. Whisk in the oil and one egg at a time. Mix until completely combined.
Sift together the dry ingredients in a separate bowl. Then, in a liquid measuring cup, combine the yogurt and grapefruit juice (just 2 tablespoons). Add the yogurt/grapefruit juice concoction to the sugar, zest, and eggs. Then fold in the dry ingredients. Mix until smooth.
Pour the batter into the prepared pan. Smooth out the top and tap the pan against the counter to burst any air bubbles. Bake for 45-60 minutes until a cake tester comes out clean.
While the cake begins to cool, make the syrup by dissolving 2 tablespoons of sugar in 1/3 cup of grapefruit in a saucepan over low heat. While the cake is still warm, use a spoon or brush to spread the syrup over the cake.
While the cake cools and absorbs the syrup, make the glaze. Combine the powdered sugar, salt, and remaining grapefruit syrup in a small bowl. Pour the glaze over the completely cooled cake. Slice and serve!