Gluten Free Pink Grapefruit Almond Crumb Cake

Mother’s Day is just around the corner and we wanted to do something new this year! This also happens to coincide with one of our partnerships with a brand that we have been using for nigh on two decades now: Bob’s Red Mill! Start your morning off right with this glorious gluten free pink grapefruit almond crumb cake (it’s a mouthful but SO SO good) using Bob’s Red Mill super fine blanched almond flour and Bob’s Red Mill gluten free 1-1 baking mix. This is the perfect, bright, springy breakfast cake – picturing a lavish Mother’s Day brunch complete with this celebration of pink grapefruit (happens to be a favorite of our mom – though now she’s Keto so we’ve got to make a keto version of this for her!), grapefruit mimosas, sliced fresh grapefruit, and then some fun complementary brunchy items like Greek yogurt with toasted almonds and honey, a bowl of Bob’s Red Mill gluten free hot cereal (SO GOOD), maybe a slice of this goat cheese and greens frittata, and a cup of coffee or tea to balance your grapefruit mimosa. If you’re able to be with your mom this year for Mother’s day, why not plan a brunch fit for a queen?

As many of you know, we’re a small business, and paid partnerships like these help us stay afloat (the cost of ingredients, baking supplies, this website, editing platforms, camera + camera gear add up big time!!). We do only partner with brands who genuinely have good products (no fake “ooh this is so good you should try it!” coming from us), and Bob’s is one of those. They practically saved us back when I was first diagnosed with Celiac in 2004 – baking gluten free got so much easier when we found the entire range of gluten free flours/mixes that Bob’s has (plus, they’re Oregon-based, where we’re from!). Speaking of which, our mom, Lynn Farber, was a veritable super hero during that entire lead up to (fighting for doctors to listen and actually do tests) and post-diagnosis – not that she ever isn’t a a super hero but particularly an impressive one learning how to bake gluten free without ANY guidance back then. So here’s to you, mom, for being an incredible human being, and a wonderful mom, to both of us.

Here’s to celebrating mom’s (either safely in person or socially-distantly) and including one of the best ways to show someone you love them: FOOD! Looking forward to creating more brunch bakes with Bob’s this spring and summer (heck, brunch can be all year round since we’re used to staying close to home!). These muffins were all made with Bob’s Red Mill gluten free 1-1 baking mix as well if you’re looking for other inspiration: giant blueberry muffins, giant double chocolate muffins, giant poppyseed muffins!

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5 from 1 vote

Glazed Gluten Free Pink Grapefruit Almond Crumb Cake

This is the perfect brunch treat – complete with tangy grapefruit marmalade, glaze, buttery crumb topping, and pairs perfectly with sparkling grapefruit juice or mimosas!

Prep Time30 minutes mins

Cook Time40 minutes mins

Cooling time10 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: almond flour, breakfast, brunch, cake, citrus, crumb cake, easy, glaze, gluten free, grapefruit, mothers day, simple

Servings: 8 people

Calories: 450kcal

Author: Amelia Farber

Equipment

• 8-inch round cake pan (2.5 inch sides) or 9-inch glass pie pan

Ingredients

For the crumb topping:

• 3/4 Cup Bob's Red Mill gluten free 1-1 baking mix link below
• 1/2 Cup packed Bob's Red Mill super fine blanched almond flour link below
• 2 Tbsp white sugar
• 1/4 Cup packed brown sugar
• 1/4 tsp vanilla extract
• 1/4 tsp grapefruit extract
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1/2 Cup salted butter melted

For the cake:

• 1 large egg plus one egg yolk
• 1 Tbsp sour cream
• 2 Tbsp milk
• 2 Tbsp white sugar
• 3 Tbsp brown sugar
• 1/4 Cup canola oil
• 1/2 tsp vanilla extract
• 1 1/2 tsp grapefruit extract
• 1 Tbsp grapefruit juice fresh or store-bought
• 2 1/2 tsp packed grapefruit zest
• 1 Cup Bob's Red Mill gluten free 1-1 baking mix link below
• 1 Cup packed Bob's Red Mill super fine blanched almond flour link below
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 Cup grapefruit marmalade or jam

For the glaze:

• 2 Cups sifted powdered sugar
• 2-4 Tbsp grapefruit juice fresh or store-bought
• pinch salt
• 1 tsp grapefruit extract
• pink + yellow food coloring optional

Instructions

• First, preheat the oven to 350° Fahrenheit and line an 8-inch round, high-sided cake pan, or a 9 inch glass pie pan with two overlapping 4-inch-wise strips of parchment paper (so that you can lift the cake out when it's cool). Then make your crumb topping! In a medium bowl, combine all of the Bob's Red Mill gluten free 1-1 baking mix, the Bob's Red Mill super fine blanched almond flour, and the rest of the crumb topping ingredients with a wooden spoon or spatula, stirring until all of the butter has been combined with the flours/sugars/etc and it forms a dry crumble mixture. Then set aside while you make the cake.
• In a large bowl, whisk together the egg, egg yolk, sour cream, milk, sugars, canola oil, vanilla, grapefruit extract, grapefruit zest, and grapefruit juice until smooth and thick. Then sift in the Bob's Red Mill gluten free 1-1 baking mix, the Bob's Red Mill super fine blanched almond flour, baking powder, salt, and ginger and whisk until combined. The batter should be fairly thick. Pour the batter into the prepared pan, spreading to the edges, then add dollops of the grapefruit marmalade or jam on top of the cake and lightly swirl/spread across the top using a butter knife. Finally, sprinkled the crumb topping over the top of the marmalade + cake evenly, covering the entire cake. Then bake for 30-40 minutes or until a skewer inserted into the center of the cake comes out nearly-clean.
• Let the cake cool for at least 10-15 minutes before lifting out of the pan and placing on a plate or serving tray. Then make your glaze! In a cereal bowl, stir together the sifted powdered sugar with the rest of the glaze ingredients with a small spoon until all of the powdered sugar has been combined. You should be able to easily drizzle the glaze, so if it's too thick, add a touch more grapefruit juice until you like the consistency. Add food coloring if you want a bit more color – totally optional! Then slice and serve – either drizzle the glaze over the cake just before slicing and serving, or once you've sliced on each individual slice!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber