Here’s a delightful Redcurrant Crumble Cake recipe — soft, buttery cake layered with tart redcurrants and finished with a golden, crunchy crumble topping. Perfect for summer afternoons, tea time, or light desserts!
🍒 Redcurrant Crumble Cake
Ingredients
For the Cake:
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1/2 cup (115g) unsalted butter, softened
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1/2 cup (100g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup (125g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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2 tbsp milk
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1 to 1½ cups fresh redcurrants (rinsed and stems removed)
For the Crumble Topping:
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1/3 cup (70g) granulated sugar
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1/2 cup (65g) all-purpose flour
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1/4 cup (55g) cold unsalted butter, cubed
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Optional: a pinch of cinnamon
👩🍳 Instructions
1. Preheat the Oven
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Preheat to 350°F (175°C).
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Grease and line an 8-inch (20cm) round or square baking pan.
2. Make the Crumble
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In a bowl, mix sugar and flour.
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Add cold butter and rub in with your fingers or a pastry cutter until crumbly and sandy.
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Chill in the fridge while you prepare the cake.
3. Prepare the Cake Batter
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Cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in eggs one at a time, then add vanilla.
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Sift in flour, baking powder, and salt. Mix gently.
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Stir in milk to loosen the batter slightly.
4. Assemble
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Spread batter into the prepared pan (it will be thick).
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Scatter redcurrants evenly over the top.
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Sprinkle crumble topping over the berries.
5. Bake
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Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean and the crumble is golden.
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Cool in the pan for 10 minutes, then transfer to a rack.
🍰 Serve
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Delicious warm or at room temperature.
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Great with a dusting of powdered sugar, a dollop of crème fraîche, whipped cream, or vanilla ice cream.