Grapefruit Ricotta Crumb Cake

Grapefruit Ricotta Crumb Cake

We’re not huge grapefruit eaters.  Heck, in this household, we’re not huge fruit eaters.  I am, sorta, but Chris isn’t.  So whenever I get fruits from Kimi or Nelson, I tried to eat them, but grapefruit is just not on the list of the fruits I eat.  However, I’ll eat fruit in a cake form if there’s crumb toppings involved.  Wouldn’t anyone? 😀 I really love the flavors in this crumb cake.  Grapefruit and ricotta, it’s just so yummy that you can’t pass this up.  Now march your hineys into the kitchen and bake this.  You’ll be glad you did.

Grapefruit Ricotta Crumb Cake
Grapefruit Ricotta Crumb Cake

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  • 1/4 cup (1/2 stick) of unsalted butter, softened
  • 2/3 cup of granulated sugar
  • 1 egg
  • zest of 1 grapefruit (I used white grapefruit)
  • 1 teaspoon of vanilla extract
  • juice of 1 grapefruit (mine rendered 1/2 cup)
  • 1 1/2 cups of ricotta cheese
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt


  • 1/2 cup of granulated sugar
  • 1/2 cup of all-purpose flour
  • 1 1/2 teaspoons of ground cinnamon
  • 1/4 cup (1/2 stick) of unsalted butter, softened

Grapefruit Ricotta Crumb Cake


Preheat the oven to 375 degrees F.  Grease a 9-inch square baking pan.

Using a stand or electric mixer cream butter and sugar until fluffy.  Then add egg, grapefruit zest and continue to beat until combined, scraping down the sides of the bowl.  Add vanilla extract, grapefruit juice and ricotta cheese.  Mix until well blended.  Add flour, baking powder, baking soda and salt.  Mix until just moistened.  Pour batter into the prepared pan.

Make the topping: In a medium bowl combine sugar, flour, ground cinnamon and butter.  Use your fingers to mix until you have a crumbly mixture.  Sprinkle topping evenly over the batter.

Bake for 27-30 minutes or until toothpick/tester inserted into the center comes out clean.  Let the crumb cake cool completely before cutting into the pan.

Grapefruit Ricotta Crumb Cake


60 thoughts on “Grapefruit Ricotta Crumb Cake

  1. I’ve been eating grapefruit almost everyday lately…my old self would never recognize my new fruit- and veggie-loving self! : ) What an interesting idea to pair it with ricotta. It looks moist and delightful and, of course, I can’t take my eyes off that crumble top!

  2. What a great and yummy idea to use up your grapefruits. I have a grapefruit for breakfast some days but never thought to bake with it or pair it with ricotta – sounds very intriguing and so creative! These cakes and streusel topping look irresistibly good! Have a great week Anne 🙂

  3. I’ve just bought a grapefruit for the first time in months to use within a savoury dish for tomorrow. Wow, in cake I’m very into the idea. Especially using the zest. Although, I think you’ve told me white grapefruit is milder in flavour.

  4. I am a fruit eater, and a vegetable one too. But citrus can be just a flavor, all fat, starch and calories with no resemblance to fruit, jaja .This might be the perfect recipe for some ricotta I have left from the berry bars I made yesterday. It looks sensational!

  5. I love fruit! does this have that slight grapefruit bitterness? I am a loner in a family of grapefruit-dislikers, and I wonder if this would be something they’d eat..

  6. You’re very brave to bake with grapefruit! There are so few recipes on the web that use grapefruit in baking so I just pinned this because I’d love to use grapefruit in something other than the breakfast bowl. 🙂

  7. I love grapefruit, the rest of my family doesn’t – but maybe with a cake, I could get them to eat it… Sound really delicious, and any cake with fruit in has to be a little bit healthy too, doesn’t it?

  8. High five on the not-a-big-fruit-eater! If you see bananas on the counter, it’s becz I’m waiting for them to turn black to bake something sweet with them!
    I bet the ricotta gives this cake so much moist texture! Love this recipe, Anne! Already pinned!

  9. I love the citrusy bite of the grapefruit! I hardly ever see it used in baking. I’d much rather eat it in a dessert then as is! When I see fruit I think what can I bake with that?

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