Red Currant Cake | Johannisbeer Streuselkuchen

Tender vanilla cake, with a layer of lemony mascarpone and macerated red currants, all topped with buttery streusel, this Red Currant Cake is like a summer berry coffee cake. It’s perfect for breakfast, or with an afternoon coffee, or basically anytime. Don’t worry if you don’t have red currants on hand, there’s plenty of substitutions below!

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, butter, and vanilla – of course you can add salt and/or lemon zest for a little extra flavor!

What do fresh red currants taste like?

In case it wasn’t obvious, I’M OBSESSED with fresh red currants. I grew up eating them in the summers in Germany and they’re easily in my top two favorite fruits. They are very tart but overall have a flavor similar to a raspberry, just more sour. If I’m eating them as a snack, I’ll usually toss them in a bit of sugar first to help cut the tartness.

What can I use instead of red currants?

In the filling of this cake, I used a combination of red currants and raspberries BUT red currants can be difficult to find in the US let alone anytime other than summer. A few alternatives would be to use only raspberries so simply replace the weight of red currants with raspberries. You could also use red or black currant jam with raspberries – this you will need to eyeball the amount a little but I would just dollop it around on top of the mascarpone layer.

Can I make this streusel cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

Tips for making Berry Coffee Cake

• I’m writing this recipe with the streusel being made from all purpose flour which is what I normally use but when I made this cake, I had run out so I used whole wheat flour! Basically do what you please just don’t sub in something like almond flour.
• Allow the mascarpone to come to room temperature before trying to stir it together with the sugar and lemon juice, this will give you a soft consistency without having to whip air into it with a mixer.
• Fresh or frozen berries will work here, just be sure to not scoop all of the extra juice into the cake as it will make it too wet.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• If you don’t have a 9″ springform pan, a regular 9″ metal cake pan will work too!
• This cake can be difficult to tell when it is finished baking, but if a toothpick is inserted in the center, just make sure no raw cake batter comes out with it.
• Let the cake cool for 10 minutes before releasing the spring form so that it has a chance to set slightly.

Additional Fruit focused cakes to try!

• Aprikosenkuchen | German Apricot Cake
• Upside Down Rhubarb Cake
• Simple Plum Cake

Ingredients for Cherry Coffee Cake

• Raspberries: Fresh or frozen raspberries will work! I usually purchase frozen because they are great quality and less expensive.
• Red Currants: Fresh or frozen red currants will work, so will black currants! For more alternatives check the faq section above.
• Sugar: White granulated sugar is used in the berry filling, mascarpone layer, streusel, and cake batter.
• Mascarpone: Mascarpone is used as part of the filling of this cake to make a delicious, moist and creamy center. I haven’t tested any alternatives but I believe cream cheese or full fat greek yogurt could work as well.
• Lemon: Lemon juice is mixed with the mascarpone to highlight the berry flavor and add a little brightness to the creaminess.
• All Purpose Flour: Any all purpose flour will work for this red currant cake! I have not yet tried any other flours with this recipe – the flour is in both the vanilla cake base as well as the crumb topping.
• Baking Powder: Baking Powder helps the cake rise so ensure that it is not expired.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the streusel.
• Eggs: I use standard large eggs from the store.
• Butter: Butter adds moisture and richness to this vanilla cake base as well as the streusel.
• Salt: Salt helps balance out all of the sweetness in the cake and enhances the flavors.

How to make Red Currant Cake?

Macerated Berry Filling

• In a medium bowl, add in 150 grams of the rinsed and picked red currants, all of the raspberries, and 50 grams of granulated sugar.
• Stir to combine and place in the fridge overnight to macerate.
• If you don’t have time to let it sit overnight, try to let it sit for at least 2 hours at room temperature, covered.

Make the Streusel

• In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Mascarpone Layer

• In a medium mixing bowl, add in the room temperature mascarpone along with the lemon juice and sugar.
• Use a spoon or rubber spatula to stir together and set aside.

Assemble and Bake the Cake

• Preheat the oven to 350 F and place a rack in the center.
• Line a 9″ springform pan with parchment paper or a baking spray with flour in it.
• In the bowl of a stand mixer, whisk together the flour, baking powder, sugar, and salt. Then add in the soft butter, eggs, and vanilla.
• Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed.
• Pour the vanilla cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
• Dollop the mascarpone filling over the top and gently spread it out into an even layer.
• Use a fork to evenly distribute the macerated berries over the mascarpone layer, leaving some of the juices behind.
• Clump the streusel and sprinkle it over the red currant layer.
• Sprinkle the remaining 50 grams of fresh red currants over the top.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes.
• Insert a tooth pick into the center, if it comes out with cake batter on it or the cake doesn’t seem solid, bake for another 5-10 minutes.
• Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
• Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.
• To serve, optionally top with a dusting powdered sugar.