Imagine a dessert that captures the essence of a perfect summer day - sweet, tangy, and absolutely irresistible! This British-inspired Red Currant Crumble Cake is not just a recipe; it's a culinary journey that transforms simple ingredients into a spectacular treat that will have everyone asking for seconds. With its buttery soft base, bursting red currants, and crispy crumble topping, this cake is about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 200g unsalted butter
- 200g sugar
- 4 large eggs
- 200g self-raising flour
- 200g red currants
- 100g brown sugar for crumble
- 50g rolled oats for crumble
- 50g cold butter for crumble
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23cm round cake tin with parchment paper, ensuring the sides are also covered.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to stabilize.
- Gently fold in the self-raising flour using a spatula, creating a smooth and even cake batter.
- Wash the red currants and pat them dry with kitchen paper. Carefully fold most of the currants into the batter, reserving a few for topping.
- Pour the batter into the prepared cake tin, spreading it evenly with a spatula.
- For the crumble topping, mix brown sugar, rolled oats, and cold butter in a separate bowl. Use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
- Sprinkle the remaining red currants over the cake batter, then generously cover with the crumble mixture.
- Bake in the preheated oven for 45-50 minutes. Check the cake's doneness by inserting a skewer into the center - it should come out clean.
- Remove from the oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature, optionally dusted with powdered sugar or accompanied by vanilla ice cream or whipped cream.
Tips
- Ensure all ingredients are at room temperature for better mixing and a more consistent cake texture.
- When folding currants into the batter, be gentle to prevent them from breaking and bleeding color.
- For the crumble, use cold butter and work quickly with your fingertips to create the perfect crumbly texture.
- Don't overmix the batter - this can lead to a tough cake. Mix just until ingredients are combined.
- If the cake browns too quickly, cover it loosely with aluminum foil to prevent burning.
- Let the cake cool completely before slicing to help it set and make cutting easier.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 483kcal
Carbohydrates: 61g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 168mg
