Red Currant Loaf Cake

Chalk up berries as one of the things I miss about not living in Germany full time anymore. The supermarkets this time of year have an abundance of currants and gooseberries in all colors. When we arrived this week, our consequent trip to the supermarket. Jetlag be damned, I made a beeline for these red currants as soon as I saw them. I had no idea what I was going to do with them yet. However, I didn’t care. I just wanted them and I knew I would figure it out later. I did. Meet Red Currant Loaf Cake.

Don’t be deceived by their beauty. Currants are sour. To balance that, using them in a sweet baking recipe is the answer. I had a few I had been saving up. However, aside from the extremely rare currants spotting in the Union Square Farmers Market in New York City, I rarely have a chance to bake with them these days. Consequently, I checked my hoarded currant recipes and this one popped out. It’s from a German cooking magazine. The original recipe contained a mixed berry selection, not just currants. Additionally, I tweaked a few things and was extremely pleased with the results.

The Cake:

This Red Currant Loaf Cake contains a significant amount of cornstarch. Specifically, one-half cup’s worth. However, the result is a silky texture. Even though the cake is moist, it still holds together well when cutting.

Throwing the recipe together is extremely simple. No complicated steps. However, I did go a little by fussy with the decoration for this. I dipped bunches of red currents in powdered sugar and decorated the top of the cake with them. The cake itself is also dusted in powdered sugar. It is an extra step. However, it’s not too fussy a process and the result is beautiful.

Print

Red Currant Loaf Cake

Course Brunch, Dessert

Cuisine German

Keyword Red Currant Cake

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/4 cup milk
• 2 cups fresh red currants plus 4-5 sprigs for garnish
• 3 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350 Grease and flour a 12” loaf pan.
2. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. Cream together the butter and sugar.
4. Add the eggs one at a time, making sure each is incorporated before adding the next one.
5. Beat in the vanilla extract.
6. Beat in half of the dry ingredients, then the milk, then the other half of the dry ingredients.
7. Gently fold in the red currants.
   

8. Transfer the batter to the prepared pan. Place in the oven and bake for 40 minutes.

   
9. Remove from oven. Let cool for 15 minutes. De-pan, transfer to a serving plate and let the cake cool completely.
10. Spread the powdered sugar out on a small flat plate. Gently rolls the stemmed red currents in the sugar.
11. Sprinkle the leftover powdered sugar on top of the cake. Place on top of the cake and serve.

Like this Red Currant Loaf Cake? Also, check out some of these other berry delicious cake recipes.