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Currant crumble cakes

Irresistible Currant Crumble Cakes for Your Baking Bliss

These irresistible currant crumble cakes combine soft dough with a crunchy topping, creating a delightful treat that everyone will love.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 cakes
Course: Desserts
Cuisine: Baked Goods
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 200 ml Milk, warm Essential for activating yeast
  • 60 g Sugar Adjust for taste
  • 21 g Fresh yeast Can substitute with 7 g dried yeast
  • 80 g Butter, room temperature Or margarine for dairy-free
  • 1 piece Egg, room temperature Can substitute with flax egg for vegan
  • 1 pinch Vanilla, ground Use extract if available
  • 1 pinch Salt Enhances flavor
  • 500 g Flour Gluten-free alternatives are valid
For the Streusel Topping
  • 250 g Flour Provides structure
  • 150 g Sugar Can be adjusted for sweetness
  • 1 pinch Vanilla, ground For added flavor
  • 175 g Butter, cold Crucial for crumble texture
For the Filling
  • 230 g Fresh blackcurrants Zesty burst; can swap with redcurrants or blueberries
For the Glaze
  • 100 g Powdered sugar Creates sweet glaze
  • 3 tbsp Fresh lemon juice Balances sweetness

Equipment

  • Mixing bowl
  • baking sheet
  • parchment paper
  • Oven
  • refrigerator
  • Whisk
  • pastry cutter
  • piping bag

Method
 

Dough Preparation
  1. In a large mixing bowl, dissolve the sugar and fresh yeast in warm milk. Add the softened butter, egg, vanilla, and salt, mixing until well combined. Gradually incorporate the flour and knead for 10 minutes until soft and elastic. Cover and let rise for 1 hour.
Making the Crumble
  1. In a different bowl, mix flour, sugar, and a pinch of vanilla. Cut in cold butter until the mixture resembles coarse crumbs, then chill while the dough rises.
Shaping the Cookies
  1. After the dough has risen, gently knead, divide into 10 pieces, and shape into balls. Let rest for 10 minutes on a floured surface.
Assembly
  1. Roll each dough ball into a flat circle, place on a lined baking sheet, top with blackcurrants, and sprinkle with crumble topping, pressing slightly.
Baking
  1. Bake in a preheated oven at 180 °C for 20-25 minutes, until golden brown. Cool slightly on a wire rack.
Preparing the Glaze
  1. Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually for up to 3 months.

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