Fresh Red Currant with Yogurt Crumb Cake Recipe
Looking for a simple way to use the abundance of red currants this season? This Fresh Red Currant Yogurt Cake is just the thing. It’s soft and tender from the Greek yogurt, lightly sweetened, and dotted with juicy, tart little red berries that burst with flavor in every bite.
What makes it extra special? That golden, buttery crumble topping made with coconut sugar and chopped almonds.
Baked in a round cake pan, this simple recipe comes together in about an hour.
It’s a summer favorite that’s easy to make, beautiful to serve, and totally okay to eat for breakfast. Get your apron, and let’s make this Red Currant Cake Recipe.
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How is this Red Currant Cake different?
- We made it with olive oil – for a super moist, tender crumb
- We used chopped almonds – as a part of the buttery crumble.
- We used coconut sugar – to add warm, caramel-like flavor
Key Ingredients and Substitutions
Greek yogurt – the secret to a cake that’s moist and light. Yogurt brings a subtle tang and tenderness that butter alone can’t match. I like using full-fat Greek yogurt for richness, but regular yogurt works too (just drain off any excess liquid if it’s very runny). No yogurt on hand? Sour cream is a great substitute and will give you an equally soft crumb with a touch more tang.
Red currants – tart little red berries that balance the sweetness of the cake and add a burst of freshness in every bite. Their bright color also peeks through the crumble, making the cake as pretty as it is delicious. If red currants aren’t in season, raspberries or tart cherries can step in, though they’ll be a bit softer and juicier.
Coconut sugar – a natural sweetener with a warm, caramel-like flavor that plays beautifully with the tangy yogurt and tart currants. I like to use it for depth, but to keep the cake light in color, I’ll often do half coconut sugar and half white sugar. If you don’t have coconut sugar, feel free to go all white sugar for a more classic flavor.
Dry ingredients: all-purpose flour, baking powder, white sugar, salt, and chopped almonds.
Wet ingredients: eggs, vanilla extract, olive or canola oil, and butter
Equipment you will need
- 9-inch round cake pan, or springform pan
- Mixing bowls – one large, one small
- Whisk and spatula
- Measuring cups & spoons
- Kitchen scale (optional, but great for accuracy)
- Parchment paper – for lining the pan
- Wire rack – for cooling the cake
Top Tips
Use room-temperature ingredients. Yogurt, eggs, and oil mix more smoothly and help create an even crumb.
Don’t overmix the batter – Stir just until the flour disappears to keep the cake tender.
Toss currants in a little flour – This helps prevent them from sinking to the bottom.
Chill your crumble topping – A quick rest in the fridge keeps the butter firm, so the topping bakes up crisp and golden.
Check early for doneness – Start testing at 35 minutes. The cake is ready when the top is golden and a toothpick comes out clean (or with just a few moist crumbs).
How to make it
- Preheat to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a piece of parchment paper.
- In a small bowl, combine flour, sugar, salt, and chopped almonds. Add cold butter cubes and mix until crumbly, using your fingers or a fork. Chill until needed.
- In a large bowl (or the bowl of a stand mixer), whisk yogurt, eggs, sugar, oil, and vanilla until smooth (you can optionally add lemon zest).
- Sift in flour, baking powder, and salt. Stir gently until just combined. Fold in red currants.
- Pour the cake batter into the prepared cake pan and smooth the top. Add a layer of red currant berries on top of the cake. Sprinkle the crumble evenly over the surface — don’t press it in.
- Transfer the cake into the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean or with moist crumbs. If the crumble browns too fast, tent loosely with foil for the last 10 minutes.
- Let cool in the pan for 15–20 minutes, then run a knife around the edges and carefully remove. Cool completely on a wire rack. Dust with powdered sugar or add a lemon glaze if desired.
Best ways to enjoy this Red Currant Cake
With a dusting of powdered sugar
Topped with whipped cream
A scoop of vanilla or honey ice cream as a treat for your afternoon coffee.
With a drizzle of custard or crème anglaise.
Breakfast-style – serve slightly warmed with a dollop of Greek yogurt and a drizzle of honey.
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Storage instructions, reheating
- Room temperature: Store the cooled cake in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days — cover well to prevent the cake from drying out.
- Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
- Crumble revival: If the topping loses its crispness, pop a slice in a 350°F (175°C) oven for 5–7 minutes to refresh it.
Fresh Red Currant with Yogurt Crumb Cake Recipe
Equipment
- 9-inch round cake pan
- mixing bowls
- measuring cups and spoons
- kitchen scale
- parchment paper
- wire rack
Ingredients
For the Cake Batter
- 1 cup plain Greek yogurt
- 2 large eggs
- 6 tbsp white sugar
- 6 tbsp coconut sugar
- 1/2 cup oil (sunflower, canola, etc.)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1½ cup red currants rinsed, stems removed
For the crumble topping
- 1/3 cup all-purpose flour
- 3 tbsp white sugar
- 3 tbsp coconut sugar
- 3 tbsp cold unsalted butter cubed
- 2 tbsp chopped almond
- ¼ tsp cinnamon
Instructions
- Preheat to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a piece of parchment paper.
- In a small bowl, combine flour, sugar, salt, and chopped almonds. Add cold butter cubes and mix until crumbly, using your fingers or a fork. Chill until needed.
- In a large bowl (or the bowl of a stand mixer), whisk yogurt, eggs, sugar, oil, and vanilla until smooth (you can optionally add lemon zest).
- Sift in flour, baking powder, and salt. Stir gently until just combined. Fold in red currants.
- Pour the cake batter into the prepared cake pan and smooth the top. Add a layer of red currant berries on top of the cake. Sprinkle the crumble evenly over the surface — don’t press it in.
- Transfer the cake into the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean or with moist crumbs. If the crumble browns too fast, tent loosely with foil for the last 10 minutes.
- Let cool in the pan for 15–20 minutes, then run a knife around the edges and carefully remove. Cool completely on a wire rack. Dust with powdered sugar or add a lemon glaze if desired.
Notes
Chill your crumble topping – it keeps the butter firm, so the topping bakes up crisp and golden.
Nutrition
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Conclusion
This Red Currant Coffee Cake is proof that the simplest bakes are the most satisfying. Sweet, tart, buttery, and topped with golden crumble, will become your family favorite.
FAQ
Can I use frozen red currants for this cake?
Yes! Just add them straight from the freezer; no need to thaw. This helps prevent the berries from bleeding too much into the batter.
What other fruits can I use if I don’t have red currants?
You can swap fresh berries, like raspberries, blueberries, or gooseberries. Other summer fruits, especially the tart ones, will also work great in this cake.
Can I use whole wheat flour?
Yes, but keep in mind:
- Texture & density → whole wheat flour is heavier than all-purpose, so the cake will be denser and less airy. If you want to keep it light and fluffy, I’d suggest swapping only 25–50% of the all-purpose flour for whole wheat. You can also use white whole wheat flour, 50% – 50% mixed with all-purpose flour.
- Flavor → Whole wheat flour has a slightly nutty, earthy taste, which pairs nicely with currants and the coconut sugar.
- Moisture → Whole wheat flour absorbs more liquid, so the batter may need a touch more milk (1–2 tbsp) to balance it out.
My cake batter seems thick. Is it still good?
Yes, here are a few things you can do:
- Add 1–2 tablespoons of heavy cream, milk or water.
If your batter feels thick after mixing, a splash of liquid will help it relax and spread evenly in the pan. Yogurt and flour can become dense if mixed too long. - Rest the batter for 5–7 minutes before baking.
Letting it sit allows the flour to hydrate and the gluten to relax. This helps soften the crumb and compensates for a bit of overmixing. - Keep an eye on the bake time
Overmixed batter can bake faster, so start checking a few minutes earlier than the recipe says.
