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Currant Crumb Cake
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Source: https://recipheon.com/en/recipes/desserts/currant-crumb-cake
About this recipe
This currant crumble cake combines a buttery sponge with tart fruit and a crisp topping. Half the currants go into the batter and the rest sit on top beneath the crumble. Use a pan measuring about 20 × 30 cm; the stated 40–45 minutes of baking time applies to that size. Serve the cake slightly warm or completely cool.
Ingredients
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.
Wash fresh currants, dry them and remove the stems. Separate frozen currants without thawing. Toss the fruit with the separate tablespoon of flour listed in the ingredients. Gently fold half into the batter, then transfer the batter to the prepared pan, level it and scatter the remaining fruit over the top.
Sprinkle the prepared chilled crumble over the surface. Bake for 40–45 minutes, until the top is golden and a skewer inserted between the fruit comes out with no raw batter, at most a few crumbs.
After baking, leave the cake in the pan for 20–30 minutes, then carefully transfer it to a wire rack. Serve slightly warm or completely cool.
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