Thursday, February 4, 2016

Grapefruit olive oil cake with chocolate chips

It's February and I'm feeling good. Sure I'm not loving the 17" of snow that recently fell making for death defying morning runs. Snow and I are good for the year. I could go for spring.

But spring will come and until then I have this to hold onto: the Broncos are going to the Super Bowl this week! Super Bowl 50! We are going to eat buffalo chicken fondue fries and watch the Broncos dominate the Panthers. The combo of the two will probably give us heart attacks. I'm counting on my hero, Von Miller, to sack Cam Newton and his silly pants into the ground.

On the 14th, we are going to celebrate love at our favorite restaurant, Bru, at their beer paired Valentine's Day meal. Cue second heart attack.

While you may be worrying about our health at this point, we will also be snowshoeing lots. We are going to spend one weekend in February in Crested Butte cross country skiing (theoretically, because I don't really know how to ski) and snowshoeing around my favorite town. And eating fried chicken! Alright the food stuff may be getting a bit excessive.

Finally, February is the month of good citrus. I love oranges and grapefruit. Love! I also love to bake when it's cold. I have been eyeing this cake from Not without Salt for awhile. I was intrigued and uncertain. Grapefruit and chocolate chips? Delicious, that's the answer, delicious. Citrus and olive oil is already one excellent combo but the chocolate chips added a little bittersweet (if you will) touch I  really enjoyed. The batter is quick to make. You can justify eating it for breakfast and dessert.

On a final note, go Broncos!!!

Grapefruit olive oil cake with chocolate chips
Serves 8, adapted from Not Without Salt

1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking salt
1/2 teaspoon salt
1/2 cup grapefruit juice (about 1 grapefruit)
1 1/2 tablespoons grapefruit zest
3/4 cup plain 2% greek yogurt
3 large eggs
2/3 cup olive oil
3/4 cup granulated sugar
3/4 cup bittersweet chocolate chips

Preheat oven 350 degrees and butter a 9 x 5 loaf pan.

In a small bowl, whisk together both flours, baking powder, baking soda and salt.

In a medium bowl, whisk together grapefruit juice, zest, yogurt, eggs, olive oil, and sugar.

Add the dry ingredients to your wet ingredients and stir with a spatula until just combined. Add chocolate chips and stir until evenly distributed.

Bake for 50-55 minutes until cake is browned. Remove from the oven and allow to cool for 10 minutes before removing from the pan.

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