I’ve sort of, kind of, really tried to get back to this little blog of mine, but then I didn’t. I’m not a huge fan of New Year’s resolutions, but I guess there’s really no better time to finally hold myself to maintaining my site.
Success #1: Buying a planner devoted to planning recipe content.
Success #2: Finally sharing the fact that I even have this blog with a VIP, namely my boyfriend (you know, the one who lives under the same roof as I do).
After the New Year’s party I hosted (which included cooking for 24 people for two days), it’s safe to say I’ve done enough cooking for awhile so I originally just planned to make dinner last night.
But then I spotted a bag of clementines that were most definitely on their way out, and decided they should be put to use before they go bad. Since we already have dinners planned for the week (I’m a total meal planner), I decided something sweet was in order.
I’m a huge fan of banana bread and pound cakes, because they’re easy and tasty, so I used Ina Garten’s Lemon Yogurt Cake as a base and got to work on a Clementine Quick Bread.
The result? We’ve already eaten half the loaf.
This quick bread is a bit more sticky and dense than your typical loaf cake, but it’s not too sweet and the subtle note of citrus shines. If you prefer a tangier loaf, just skip the glaze.
- 1 1/2 cups All Purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/3 cups sugar, divided
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 vanilla bean
- 2 teaspoons grated clementine zest (about 5 clementines)
- 1/2 cup vegetable oil
- 1/3 cup clementine juice (about 6 clementines)
- 1/2 cup confectioner's sugar
- 1 tablespoon clementine juice (about 1 clementine)
- Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
- Sift together the flour, baking powder, and salt into a medium bowl.
- In another large bowl, whisk together the buttermilk, 1 cup of the sugar, the eggs, clementine zest, vanilla, and vanilla bean. Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
- Pour the batter into the prepared pan and bake for about 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook 1/3 cup clementine juice and remaining 1/3 cup sugar in a small pan over medium heat until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and carefully place on a baking rack over a sheet pan (lined with aluminum foil to minimize mess). While the cake is still warm, pour the clementine-sugar mixture over the cake and allow it to soak in. Cool for approximately 30 minutes.
- Mix the confectioners' sugar and clementine juice until well combined and pour over the cake.