Why You’ll Love Red Currant Crumble-Top Coffee Cake Recipe

I enjoy this recipe because the contrast between the tender crumb and the burst of tart currants is so satisfying. I like how the crumble topping caramelizes slightly as it bakes, adding sweetness and texture. It’s versatile, too—I can swap in blueberries, raspberries, cranberries, or even small diced stone fruit and it always turns out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crumble topping:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, melted and cooled slightly
2 teaspoons ground cinnamon

For the coffee cake:
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest
3/4 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups fresh or frozen (not dried) red currant

Makes 1 (5×9-inch) loaf or 2 (4×6-inch) loaves

Directions

1. I preheat the oven to 350°F. I prepare my loaf pan with a parchment or foil sling and spray it generously with baking spray.

2. For the crumble topping, I combine the sugar, flour, melted butter, and cinnamon. I mix with a fork until it resembles coarse sand, then refrigerate it for 10–20 minutes.

3. For the cake, I cream the butter with the lemon zest and sugar until light and fluffy. I beat in the egg and vanilla.

4. In another bowl, I whisk the flour, baking powder, baking soda, and salt. I add the dry mixture to the batter a little at a time, alternating with the buttermilk.

5. I fold in the currants gently.

6. I spread the batter in the prepared pan(s), then sprinkle the chilled crumble over the top.

7. I bake for 45–55 minutes, checking with a toothpick. If the currants were frozen, I often add up to 10 extra minutes of baking time.

8. I let the loaf cool completely before slicing so it holds together properly.

Servings and Timing

This recipe yields 1 standard loaf or 2 small loaves.
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: about 1 hour

Variations

I sometimes swap the currants for raspberries, blueberries, cranberries, or diced peaches, plums, or apricots (½-inch pieces). When using fresh stone fruit, I like to par-freeze the cut fruit so it stays distributed evenly in the batter. A pinch of cardamom in the batter also adds lovely warmth.

Storage/Reheating

I store the cooled coffee cake tightly wrapped at room temperature for up to 3 days or refrigerate it for up to 5 days. It also freezes well for up to 2 months. To reheat slices, I warm them briefly in the microwave or in a low oven to revive the crumb and crisp the topping slightly.

FAQs

Can I use frozen currants?

Yes, I fold them in straight from the freezer and extend the bake time as needed.

Can I replace the buttermilk?

I use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

Can I bake this in a square pan?

Yes, an 8×8-inch pan works; I adjust the bake time as needed.

Why is my crumble melting into the cake?

Keeping the topping chilled helps it stay crumbly while baking.

Can I reduce the sugar?

Yes, I reduce it by up to ¼ cup without affecting texture too much.

Can I add nuts?

Chopped pecans or walnuts mix easily into the crumble or batter.

Do I need to thaw frozen fruit?

No, I use it frozen so the batter doesn’t get streaky.

Can I make this gluten-free?

I use a cup-for-cup GF flour blend with good results.

Why did my loaf sink?

Undermixing the butter and sugar or underbaking can cause sinking; I make sure to test with a toothpick.

Can I double the recipe?

Yes, it scales well and is great for gifting.

Conclusion

I love how this red currant crumble-top coffee cake transforms simple pantry staples and bright berries into a tender, fragrant loaf perfect for breakfast or an afternoon break. Each slice brings sweetness, tartness, and that irresistible cinnamon crunch on top—exactly what I need to make the week feel a little easier.