Biochemist's Cookbook

Friday, January 18, 2013

Red currant coffee cake

Four weeks since my previous post! It's Friday evening, and I felt like baking something. I still have a few liters of red currant in the freezer, and ever since I made red currant muffins, I've been meaning to try the recipe with some oat flakes. However, I am all out of muffin cups, so it ended up being a coffee cake instead. Original recipe here.

You will need:

  • 1.5 dl sugar
  • 1 egg
  • 4 dl all-purpose flour
  • 1 dl rolled oats (or are they oat flakes?)
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 60 g butter or margarine, melted
  • 3-4 dl milk (I forgot to measure it, oooops)
  • 5 dl red currant 
Prep time: 15 minutes
Baking time: about 1 hour

What to do:

  • Grease a loaf pan and sprinkle with breadcrumbs.
  • Whisk the egg and sugar together into a white foam.
  • Combine the dry ingredients in a separate bowl.
  • Add the dry ingredients, butter and a bit of milk to the batter and mix with a spoon or spatula.
  • Keep adding milk and mixing until the batter reaches a good consistency (it should be quite thick, not really pourable, but definitely not as thick as cookie dough).
  • Measure the red currant into a large bowl, add a bit of flour, and shake the bowl until the berries get "floured". This way they won't sink to the bottom of the cake.
  • Fold the berries into the batter, and pour it into the loaf pan.
  • Bake at 175-200 C for about an hour, until the surface is golden brown and a toothpick inserted in the cake comes out clean.


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