Black currant coffee cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• STEP 2.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• STEP 4.In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk.
• STEP 5.Fold in the black currants gently. Pour the batter into the prepared cake pan.
• STEP 6.In a small bowl, combine flour, sugar, and cinnamon for the streusel topping. Cut in cold butter until crumbly. Sprinkle the streusel over the cake batter.
• STEP 7.Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 9.Serve the black currant coffee cake as is or with a dusting of powdered sugar. Enjoy!

Cooking Tips

• Make sure to cream the butter and sugar until light and fluffy to ensure a tender cake.
• Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
• If you don't have black currants, you can substitute with other berries like blueberries or raspberries.
• For an extra touch of sweetness, drizzle a simple glaze made with powdered sugar and lemon juice over the cooled cake.

Storage and Serving

• Store the black currant coffee cake in an airtight container at room temperature for up to 3 days.
• To serve, slice the cake into wedges and enjoy with a cup of coffee or tea.
• This cake is also delicious served warm with a scoop of vanilla ice cream for a decadent dessert.