Recipe for creamed cake with red currants and streusel
This red currant and streusel cake is the perfect combination of sweet and sour flavors that always works — no matter the occasion. A delicate, soft cake, juicy currants, and crunchy streusel together create an irresistible dessert. The recipe is simple and quick to prepare, and its versatility means you can also make it with other fruits. Be sure to try it – it’s the taste of summer in its most delicious form!
Creamed Red Currant Cake – Notes
It’s been a long time since I baked a cake with currants, so recently for a family trip to the lake, I made this very creamed cake with red currants. Since I don’t sweeten cakes much myself, to balance the tartness of the fruit, I added sweet streusel at the end. The whole thing turned out delicious – not too sweet, slightly broken by the sour taste of the currants, and with a slightly crunchy streusel. For me, it’s the perfect cake for summer days and beyond! Be sure to try this recipe and save it for later.
What ingredients are needed to prepare the currant cake?
To make this cake, you only need a few basic and easily accessible ingredients. Below is a condensed list of the products I used and possible substitutes.
- butter – I used 82% extra butter – it absolutely must be soft to mix well, you can optionally replace it with a butter blend or vegetable butter
- powdered sugar – I like to use powdered sugar for mixing butter because the mixture easily becomes nicely fluffy and there are no sugar crystals in the texture; you can also use regular sugar – add one cup of it (it will also weigh 200 g) – here you will need to mix it with butter a bit longer for it to dissolve well
- milk – I used regular 1.5% UHT milk – you can also use milk with a different fat content, or even plant-based milk
- currants – I used red currants, but you can also make this cake with black, white, or mixed currants
Can this creamed cake be made with other fruits?
Yes, the recipe is versatile enough that you can also use other fruits. Small fruits like blueberries, cherries, or raspberries will be best. Larger ones should be cut into smaller pieces beforehand. If the fruits you want to add are very juicy, mix them first with 1-2 tablespoons of flour before adding them to the batter.
How many calories does a cake with red currants and streusel have?
In the table below the recipe, I provided the calorie count for 100 g of cake. If you cut the cake into 12 roughly equal pieces, each will have approximately 308 kcal (carbohydrates – 57g, proteins – 5g, fats – 9g).
How to store creamed cake with red currants?
After baking, cool the cake thoroughly. Either cover the cooled cake with an airtight lid or transfer it to a container with a lid. This will ensure the cake stays fresh and soft longer. If the cake won’t be eaten within about 3 days, it’s worth storing the leftovers in the refrigerator to prevent the high temperature combined with moist fruits in the cake from causing mold.
You can also freeze the cake with currants and streusel for about 3 months.
P.S. By the way, I recommend following my Instagram profile, where you’ll also find this and my other recipes, and you can easily save them there for later.
Recommended recipes for cakes with currants
If you like such simple cakes and bakes with currants, be sure to also try my other recipes that have appeared on the blog so far. Here I recommend, among others, three such recipes.
