Red Currant Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 1

Servings: servings

Calories: 248kcal

Author: Lord Byron's Kitchen

A very simple and rustic cake with a moist center and a crumbly topping. Red Currant Cake is an easy and gorgeous summer dessert! Easily prepared with fresh currants during harvesting season, or with frozen currants throughout the winter months!

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Ingredients

For the Cake:

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups red currants

For the Crumb Topping:

1/4 cup butter, softened
1/4 cup brown sugar, lightly packed
1/4 cup sugar
1/4 cup all purpose flour
1/2 cup quick oats
1/2 teaspoon ground cinnamon
1/4 cup red currants, optional

Instructions

For the Cake:

Preheat oven to 375 degrees. Prepare a 9 inch spring-form cake pan by greasing it with butter. Set aside.
In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
Add the red currants and fold into the batter with a rubber spatula.
Pour into prepared spring-form cake pan and set aside.

For the Crumb Topping:

Add all ingredients (with the exception of the red currants) to a bowl and mix together with your hands, pressing the butter into the other ingredients until a crumbly mixture has formed.
Loosely crumble this mixture over the cake.
Top with the remaining 1/4 cup red currants. (Optional)
Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.

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