Currant Crumb Cake
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Source: https://recipheon.com/en/recipes/desserts/currant-crumb-cake
About this recipe
Moist currant cake with a crisp crumb topping is an easy dessert that tastes delicious warm or completely cooled. The delicate butter cake balances the pronounced tartness of the currants, while the crumbs form a pleasantly golden topping. Serve it with afternoon coffee, set it on the family table, or make it when you want to use fresh or frozen fruit without complicated preparation. The recipe works in a loaf pan or a small baking pan and requires no special techniques.
Ingredients
Servings: 12
Cake
300 g all-purpose flour
150 g sugar
2 eggs
120 ml milk
100 g butter, melted and cooled slightly
2 teaspoons baking powder
1 teaspoon vanilla sugar
1 pinch of salt
300 g red or black currants, fresh or frozen
1 tablespoon flour for coating the fruit
Crumb Topping
80 g all-purpose flour
50 g sugar
50 g cold butter
Steps
Preheat a conventional oven to 180°C using the no-fan setting. Line an approximately 20 × 30 cm pan with parchment paper.
Rub the flour, sugar, and cold butter together with your fingertips in a bowl until crumbs form. Refrigerate.
In another bowl, beat the eggs with the sugar and vanilla sugar. Add the milk and melted butter, followed by the flour mixed with the baking powder and salt. Mix only until combined.
Toss the currants with 1 tablespoon of flour so they are less likely to sink. Gently fold half the fruit into the batter, then scatter the rest over the top after transferring the batter to the pan.
Transfer the batter to the pan, level the surface, and scatter the crumb topping over it. Bake for 40–45 minutes, until the top is golden brown and a tester inserted in the center comes out clean or with a few crumbs.
Leave the cake in the pan for 20–30 minutes after baking, then transfer it to a wire rack. Serve slightly warm or completely cooled, preferably dusted with powdered sugar.
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