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Black Currant Cake with Crumb Topping

Black currant cake on a stand with slices taken out
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★★★★★

5 from 1 reviews

This easy black currant cake recipe is a simple vanilla coffee cake topped with fresh black currants and a crunchy streusel crumb topping. If you don’t have black currants you can also make this cake with blueberries, raspberries, or blackberries!

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup olive oil
  • 2 cups black currants (or blueberries)

For the streusel crumb topping:

  • 1/3 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons unsalted butter, cut into small pieces

Instructions

Make the Cake

  1. Preheat oven to 350°F. Grease a 9-inch springform cake pan and set aside.
  2. In a large bowl, combine flour, sugar, baking powder and salt.
  3. In a different bowl, whisk together yogurt, eggs, olive oil and vanilla.
  4. Pour the wet mixture into the dry and mix well until combined.
  5. Place the batter into the prepared pan and cover with black currants.
  6. Bake the cake for 30 minutes, then add the crumb topping.

Add Crumb Topping & Finish Baking

  1. While the cake is in the oven, in a small bowl combine the streusel crumb topping ingredients. Use your fingers to work the butter into the dry ingredients until it resembles coarse breadcrumbs.
  2. After 30 minutes in the oven, take the cake out and sprinkle the streusel crumb topping on top.
  3. Return to the oven and bake for 30-35 more minutes, or until the streusel crumb topping is golden brown.
  4. Remove the cake from the oven, let cool for 10 minutes in the pan and then remove and let cool on a wire rack.

Notes

  • If you don’t have yogurt on hand, you can also use sour cream or greek yogurt.
  • Keep the cake on the counter for up to 3 days, or store it in the fridge in an airtight container for up to 4 days. For any leftover pieces, you can store them in the freezer for up to 3 months. Tightly wrap the slices in cling wrap and store in a freezer-safe Ziploc bag.

Keywords: black currant cake recipe, crumb coffee cake, easy coffee cake

Find it online: https://rusticfamilyrecipes.com/black-currant-cake-with-crumb-topping/