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!
Let me tell you about this cake! It is a super moist and delicious cake with a crunchy topping. I picked right in our new backyard! Yes!! This Red Currant Cake is the first recipe of four in my Red Currant Series.
A BIG ANNOUNCEMENT!
This might be like a broken record for some of you who read the posts here at Lord Byron’s Kitchen religiously, but we are so excited it’s worth putting it out there again. Back in early June, John.e and I purchased our first home. It’s a country home, which has been a constant dream of ours for the past five or six years.
Again, you might have read that little tidbit in a past post or two as well. The home is 160 years old, which means that it’s got a lot of flaws, but none too severe it scared us away. We look at the flaws as slight imperfect perfections. It’s got so much character and I can’t wait to show it to all of you!
The home is located in a very small town about three and a half hours drive east of Toronto. It’s quite the hike every time we leave the city behind for the weekend, but once we get there, it’s all worth it. When I say a very small town, I mean it. I would have to guess that there’s less than 100 people and about 20 homes at rough count.
IT’S ALMOST COMPLETE ISOLATION, BUT NOT QUITE!
There’s no grocery store, no corner store, no post office, no bank, no school, etc. There’s just one church, which is quite the difference from the Newfoundland town I grew up in, which had four or five churches, depending on the year.
We certainly got more than we bargained for when we started out to find our dream home. With the exception of living on an isolated farm, or off the grid completely, I don’t think we could purchase a home anywhere less populated!
I’ll talk more about the house in future posts, and most surely I’ll talk about it (and post a million pictures!) in my Annual Christmas Posts. Again, Dear Reader, if you’ve been following along at Lord Byron’s Kitchen for sometime, you’ll know of my love for Christmas and you may have read through one of my Christmas posts.
And, yes, in true Lord Byron fashion, I’m already planning ahead for the 2019 Christmas season. We’ve got a brand new theme this year and a lot more space to decorate, since we’ll be spending Christmas in our new home.
RED CURRANT BUSHES AND A FEW OTHER SURPRISES!
But, alas, this post is about this Red Currant Cake. Once the weather became warmer, we were surprised to find that our new home came with a little garden with rhubarb, apples, and yes – lots of red currants. I just got around to picking them and there were more than I knew what to do with. The result is this cake recipe and three more recipes to come over the next few days.
Red Currant Cake was inspired by my Lemon Cream Cheese Coffee Cake and my Old Fashioned Rhubarb Cake. I wanted a rustic, old fashioned cake, but I also wanted a crumb topping – something with a lot of soft, moistness in the center, but a firmer, crunchy, crumbly top to add texture.
Of course, my Red Currant Cake is not exactly like either one of them, but I did draw inspiration from the two. The really cool thing about this cake is that if you don’t have fresh currants available, you can use just about any fresh berry. Blueberries immediately come to mind; they would be great in this recipe. I think it would be best to use berries with an outer skin, so that they hold up better in the cake without completely breaking down.
Like red currants, black currants would work and so would goose berries. If you can get your hands on some fresh goji berries, they would be great in this cake recipe as well!
Lastly, unlike the photographs, where I opted to garnish and serve the cake with fresh red currants and a dusting of confectioner’s sugar, I would recommend a scoop of good vanilla ice cream. (We were completely out, which is an extreme rarity in the Thomas-Ewing household!)
Red Currant Cake
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
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.