Red Currant Upside Down Cake

Fluffy yogurt cake, studded with red currants and topped with a layer of juicy syrupy red currants, this Red Currant Upside Down Cake is simple but beautiful.

What do red currants taste like?

Red currants are kind of like a cross between a cherry and a raspberry but way more tart. They have a very thin skin and are filled with juice and slightly smaller than a blueberry!

Can you eat red currants raw?

Yes! Red Currants are quite tart and can be eaten straight off the bush but if you aren’t baking with them I recommend tossing with granulated sugar before snacking!

What pan should be used for an upside down cake?

There’s a few things to take into consideration when picking a pan. If you want it to look exactly like mine you’ll need a 7″ springform metal pan with sides that are 2″ – 3″ tall and you’ll need to fully line it with one continuous piece of parchment to prevent the juices from seeping out. Alternatively you could use a 9″ round metal cake pan that is a normal 1″ height and double the amount of red currants – this will make a shorter cake but still be beautiful and delicious!

Tips for making a red currant upside down cake

• To make the cake look exactly like mine you’ll need a 7″ springform metal pan with sides that are 2″ – 3″ tall and you’ll need to fully line it with one continuous piece of parchment to prevent the juices from seeping out. Alternatively you could use a 9″ round metal cake pan that is a normal 1″ height and double the amount of red currants – this will make a shorter cake but still be beautiful and delicious!
• I haven’t tested other fruits in place of the red currants but I think a smaller amount of raspberries would work. Alternatively blackberries cut in half, white currants or blueberries should work!
• Make sure all the ingredients for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
• To make sure the cake comes out easily, you need to use parchment paper even if it is a nonstick pan because the steam created from the fruit will cause some to stick to the pan.
• Wait at least 30 minutes before flipping the cake, flip it too early and the cake will fall apart. I waited an hour before flipping it out.
• This cake can be served warm or at room temperature! I topped mine with a vanilla mascarpone olive oil sea salt ice cream but a softly whipped cream would be delicious too!

Additional Recipes to try!

• Red Currant Bread Pudding Crumble
• Black Currant Chocolate Cake
• Red Currant Olive Oil Cake

Ingredients

• Red Currants: I used fresh red currants for this cake but I believe frozen would work as well. I would defrost them to release any extra liquid before adding them into the pan.
• All Purpose Flour: Any all purpose flour will work for this bundt cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness.
• Eggs: I use standard large eggs from the store.
• Lemon Zest: Lemon zest doesn’t necessarily make the cake lemony but it adds a bit of depth and brightness to the cake.
• Sugar: This cake uses granulated sugar in the cake batter as well as for coating the red currants.
• Full Fat Greek Yogurt: It’s important to use unsweetened full fat greek yogurt for the best results. That being said 0% or 2% will work in a pinch. Just don’t use an overly sweet runny yogurt as it will mess with the texture of the cake.
• Butter: Butter adds moisture and richness to this cake, just make sure it is nice and soft.

How to make a Red Currant Upside Down Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Prep the Red Currants

• Remove any stems from the currants and rinse them under cold water.
• Pour 250 grams of the currants into a medium bowl along with 40 grams of granulated sugar.
• Toss the currants until fully coated with the sugar and set aside.

Vanilla cake batter

• In the bowl of a stand mixer, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the fragrance and flavor. Add in the flour, salt, baking soda and baking powder and whisk to combine.
• Add in the eggs, butter, greek yogurt, and vanilla. Use the paddle attachment (or hand mixer) to mix the batter first on low speed for 10 seconds. Then, medium high until just fully mixed. Toss the remaining red currants with a tablespoon of flour until just coated.
• Pour the coated red currants into the vanilla cake batter. Use a flat rubber spatula to fold the coated currants into the cake batter.

Prepare the Cake Pan

• If using a springform pan, press a large sheet of parchment paper into the pan. I find it helpful to crinkle the paper first to make it more malleable.
• If using a classic cake pan with no seam at the bottom, grease it with soft butter. then cut a round of parchment that fits perfectly (or as well as you can) into the bottom of the pan. Place it in the pan and smooth the parchment across the bottom of the pan.

Assemble and Bake

• Pour the coated red currants into the base of the lined pan and gently spread them out.
• Pour the cake batter over the currants and smooth out the top if needed.
• Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 20-25 minutes. *Bake time will vary a lot depending on the size of pan that you use.
• When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked. The top of the cake should also be golden brown.
• Remove the cake from the oven and leave it to cool for 30 minutes to an hour before flipping it out of the pan.
• After 30 minutes, lay a piece of parchment paper over the top of the cake, followed by a large plate or cake stand upside down.
• Holding on to the pan, parchment, and plate, flip the cake over and tap on the bottom a few times until the cake releases
• Allow the cake to cool for at least 5 minutes before serving.
• To serve top with vanilla ice cream with olive oil and flaky sea salt or softly whipped cream, more currants, and a dusting of powdered sugar.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.