Black Currant Crumble Cake

Name: Black Currant Crumble Cake
Ingredients: 170 g flour; 100 g sugar; 70 g butter; 70 g milk; 70 g sour cream; 1 egg; 1 tsp baking powder; 1 tsp vanilla sugar; 300 g black currants (frozen or fresh); 80 g flour; 40 g butter; 40 g sugar

A wonderfully delicious cake with a berry filling. It features a soft sour cream–based batter, whole berries, and an incredibly crunchy crumble topping! For the crunchiest crumble possible, I recommend using melted butter rather than softened butter — just like in a classic crumble, for example, Cherry Almond Crumble and Apple Crumble. Be sure to use good-quality butter — it makes all the difference in flavor and aroma!

Ingredients:

Cake:
170 g flour
100 g sugar
70 g butter
70 g milk
70 g sour cream
1 egg
1 tsp baking powder
1 tsp vanilla sugar
300 g black currants (frozen or fresh)
Crumble:
80 g flour
40 g butter
40 g sugar

How to cook black currant crumble cake

Make the batter. Combine the softened butter, sugar, and vanilla sugar in a bowl and beat until light and fluffy.

Add the egg and beat well.

Add the sour cream and milk and beat to combine. Fold in the flour mixed with the baking powder — don't overmix, just stir briefly until combined.

Make the crumble. Mix together the flour and sugar. Melt the butter (I melt it in the microwave — it's the quickest way). Pour the melted butter into the flour and sugar mixture; it's fine to add it while still warm.

Stir thoroughly with a fork, gently loosening the mixture and breaking up any large clumps. You should end up with a crumbly, sandy texture.

Grease your pan or line it with parchment paper if needed. I use a 20 cm ring mold. Spread the batter in the pan and smooth the top.

Scatter the black currants evenly over the batter.

Sprinkle the crumble topping over the berries.

Bake in an oven preheated to 180°C for about 30–45 minutes, or until lightly golden. Let the cake cool completely before serving — it tastes even better once it has cooled down.