{ black currant sugar cake }

Hello new week. Monday morning, a cup coffee and back in business in the city after a wonderful weekend at the cottage. It was still sunny and warm here but you can definitely feel the approaching fall; the nights are darkening, and the garden is starting to be full of late summer flowers and berries. I picked a bowl of black currants, took out some recipe books and snacked on a few berries. Before making up my mind which recipe to go for, the berries were mostly gone. So, I picked some more and I made this cake. A simple sugar cake with gorgeous spots of purple and red.

Ingredients (makes 1)

- 3 eggs
- 1 cup (2.5 dl) sugar
- 2 ounces (50 g) butter
- 6 tablespoons (1 dl) sour cream
- 1/2 teaspoon vanilla bean paste or extract
- 1 1/2 cups (3.5 dl) flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup (2.5 dl) black currants
- 1 tablespoon flour
- butter and flour for the cake mold

Using an electric mixer, beat eggs and sugar until light and airy. Slow down the mixer speed and add in melted butter in a thin stream. Spoon in sour cream and vanilla. Mix baking powder and salt into the flour. Mix the dry ingredients in gently with a rubber spatula.

Mix a tablespoon of flour in with the fresh black currants. Pour 1/3 of the cake batter into a well buttered and floured cake mold (around 8 cup / 2 liter capacity). Sprinkle berries generously on top, and follow with another layer of batter. Sprinkle again with more berries and cover with the remaining batter. Bake at 350 F (175 C) for 25-30 minutes until a toothpick inserted in the cake comes out clean. Allow the cake to cool a bit and turn over to remove. Store in the fridge wrapped in foil. You can make it well ahead of serving - the cake will stay gorgeous and moist for days.

{ recipe adapted from a piece of cake by leila lindholm }

Comments

[debugcooking]

The looks so good...wish I could have a slice with my cuppa now...

[fresh365]

Oh so pretty! Just last year I tried red currants, but have never come across black.

[Maria @ ScandiFoodie]

This is my kind of cake :-) Reminds me of Finland!

[bianca]

Looks delicious; you are capitalizing on summers bounty!

[tiina]

Debugcooking - I wish I could share more than just the photograph!:)

Fresh365 - Thank you, Erin! We have red, black, white and green in the garden. They are such pretty berries!

Maria - Very Finnish indeed:) The taste of black berries is the taste of late Finnish summer days to me.

Bianca - Thank you so much!

[valentina]

So quick to put it together. Beautiful to look at as well. i have to make it.

[Ximena Quijano]

Hi Tiina. I just made this cake but with blueberries instead of black currants. Do you think it will be okay? It's in the oven. I'm so excited! Thank you for the recipe. Ximena.

[tiina]

Hi Ximena, Im sure itll be delicious with blueberries as well. Glad to hear the recipe is in use! xx

[ugg boots]

I was relieved to read that the towel was for Halloween.. otherwise that big bug... might have spoiled the nice wholesome effect.