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–+ servings
cake on a serving platter. small plates with cake slices

Fresh Red Currant with Yogurt Crumb Cake Recipe

Sylwia Vaclavek
A tender, tangy yogurt cake bursting with fresh red currants and topped with a buttery almond crumble.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Polish
Servings 10
Calories 338 kcal

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

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.
Chill your crumble topping – it keeps the butter firm, so the topping bakes up crisp and golden.

Nutrition

Serving: 1pieceCalories: 338kcalCarbohydrates: 42gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 43mgSodium: 186mgPotassium: 128mgFiber: 2gSugar: 20gVitamin A: 161IUVitamin C: 7mgCalcium: 90mgIron: 2mg
Keyword cake, crumble, red berries, red currants, redcurrants
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