This Gooseberry Caramel Streusel Cake combines tart gooseberries with rich caramel and a crunchy streusel topping. The cake has a moist and tender crumb, layered with sweet-tart gooseberries. Additionally, it is studded with chunks of caramel. Furthermore, the brown sugar streusel topping adds a crunchy texture and buttery flavor. These complement the berry filling.
This Gooseberry Caramel Streusel Cake is perfect for any spring or summer celebration. Also, it is a great addition to summertime picnics or as a special treat for a dinner party. This unique twist is sure to be a crowd-pleaser.
The Gooseberries in this Gooseberry Caramel Streusel Cake are small, round, and tart fruit that grow on bushes. Their color varies from green to red. Also, their taste ranges from tangy to sweet, depending on the variety They can be eaten raw, or cooked in pies, jams, or sauces. Alternatively, use them in savory dishes like stews and curries. Gooseberries are versatile fruit with a distinct flavor that adds complexity to any dish.
This Cake is inspired by a similar recipe for a sheet cake I found in a German food magazine. At first, I was not sure about the combination of sweet caramel and tart gooseberries. However, it turned out to be a winning flavor combination. Also, I don’t know anyone who has ever said no to streusel anything. Myself included.
Tips for making this Gooseberry Caramel Streusel Cake:
- This cake contains store-bought individually wrapped caramels like Kraft. Alternately, use caramel sauce, storebought or homemade. Layer the caramel sauce in place of the caramel pieces.
- The cake works just as well leaving out the caramel entirely.
- Replace the gooseberries with your favorite variety. Or, whatever you have hanging around in your refrigerator/freezer.
Gooseberry Caramel Streusel Cake
Ingredients
For the Streusel:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 3.5 tablespoons unsalted butter melted
- 1 egg yolk
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12.5 tablespoons unsalted butter
- 3/4 cup brown sugar
- 3 eggs
- 1 egg white
- 1.5 cups gooseberries
- 3/4 cup Kraft caramels, cut into quarters.
Instructions
Make the streusel:
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In a separate bowl whisk together the flour, sugar and baking powder.
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Add the melted butter and the egg yolk to the bowl and mix until streusel crumbs form.
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Place the bowl in the refrigerator.
Make the Cake:
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Preheat the oven to 325 degrees F. Grease and flour a 8” springform pan.
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In a separate bowl whisk together the flour, baking powder and salt. Set aside.
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Beat the butter and sugar together until creamy, about 3 minutes.
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Add the eggs and egg white one at a time making sure each is combined until adding the next.
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Turn the mixer down to low speed and slowly add the dry ingredients until just combined.
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Gently fold in the gooseberries.
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Transfer the batter to the prepared pan.
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Press the caramel pieces evenly over the top.
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Distribute the streusel over the cake.
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Place in the oven and bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.
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Remove from oven. Let the cake cool in the pan for 15 minutes.
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Remove from pan. Transfer to a cake platter. Slice and serve.
Some of my other fabulously fruity streusel cakes:
Peanut Butter & Jelly Streusel Tart
Blueberry Pistachio Streusel Tart
Cherry Lavender Streusel Cake
Orange Marzipan Streusel Sheet Cake
Gooseberry Lemon Balm Cream Puff Pastry Tart
