Go Back
Print Recipe
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
Cook Time40 minutes
Cooling time10 minutes
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!