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Grapefruit Coffeecake

Recipe by Barb Shumaker, Upper Sandusky, Ohio
First place, Quick Breads (Coffee Cake), 2017

Baking temperature: 350 degrees
Baking time: 50-60 minutes
Yield: 1 loaf


  • 1 ½ c flour
  • 2 t baking powder
  • ¾ t salt
  • 1 t vanilla extract
  • 1 T fine grapefruit zest
  • 1 c sugar
  • 2 eggs
  • 1/3 c oil
  • ¾ c sour cream and 1 T divided
  • 8 T grapefruit juice divided
  • 1 T poppy seeds
  • ½ c powdered sugar


  • Stir flour, baking powder and salt. Set aside
  • Work the zest into the sugar until it clumps
  • Add extract, egg and oil to sugar and beat 4 minutes with mixer on high
  • Reduce speed of mixer to medium and mix in ½ the dry mix, the ¾ c sour cream and the rest of the dry ingredients
  • Add 5 T juice and poppy seeds and stir to combine
  • Scrape batter into a greased standard size loaf pan and smooth top
  • Bake 50-60 minutes until tester inserted into center comes out clean. Transfer pan to cooling rack
  • Poke holes in top of loaf and brush with remaining grapefruit juice. Cool for 15 minutes and remove from pan
  • Make glaze using leftover 1 T sour cream and powdered sugar. Add water until you achieve desired consistency
  • Glaze cooled loaf
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