Red Currant Cake

This is a versatile cake that could work well as a dessert or accompanying your morning coffee.  Also great with raspberries, this cake is a great way to use the less common red currants.

Red Currant Cake

Prep Time

10 minutes

Cook Time

20 minutes


6 Servings


1 cup flour, all-purpose
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup butter (unsalted, softened (1/2 stick))
2⁄3 cup sugar
1 1⁄2 tablespoons maple sugar (or another kind of sugar)
1⁄2 teaspoon vanilla extract
1 1⁄2 teaspoons lemon zest (finely grated)
1 egg
1⁄2 cup buttermilk (well shaken (give local Mountain Home Farm buttermilk a try!))
1 pint currants, red (fresh)


Preheat oven to 400°F with rack in middle. Butter and flour (or otherwise grease) a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter red currants evenly over top and sprinkle with 1 1/2 tablespoons maple sugar.  Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.