This warm Summer dessert is made with fresh red currants and cream cheese filling. The tart flavor of red currants (Ribes rubrum) is balanced out by the most delicious vanilla cream cheese filling + cream cheese topping drizzled on top. Red currant cake is a perfect Summer treat to be served with a scoop of ice cream or whipped cream! Make it for breakfast, midafternoon snack, or dessert.
I used a 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the baking pan with butter.
Sift flour, baking powder, and baking soda, together into a medium bowl.
In a separate bowl, beat 2 oz of softened butter, 1 cup of sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the baking pan.
Pour the cream cheese filling (the one with the egg mixed in) on top.
Top with 1 cup of red currants - scattered across the whole surface of the cake.
Bake uncovered for 20 minutes. Remove from the oven, and top the cake with one more cup of red currants - scatter them across the top of the cake.
Bake for 25 or 35 more minutes (depending on your oven), until the cake turns golden, and the tester comes out clean in the center. Total baking time should be between 45 minutes and 1 hour (depending on your oven and the type of baking pan you use).
When the cake is done baking, remove it from the oven and let it cool.
When serving, scatter ½ cup of fresh red currant on top of the cake and drizzle the cake with the cream cheese topping (the one without the egg).
Notes
What kind of baking pan to use? I used a 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).
Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.