Currant Crumble Cake

A few days ago we were at the Stettiner Haff once again to visit our friends. Our godchild Levi celebrated his 6th birthday! For this occasion, Lars backed the most delicious crumble cake with currants. We are always in for crumbles and summer berries! Back home, we directly took the idea and made the cake with a cream cheese crème instead of pudding, which is the way Levi loves it. And well, how shall we put it, four pieces disappeared directly into our stomachs….
The dough for the cake is dry and crumbly. It’s just the way it should be since it takes moisture from the cream cheese and the berries while backing, and get’s a cookie like consistence, which due to the cinnamon reminds you of spiced biscuits. It’s delicious also in summer!

Preheat the oven to 180°C (upper/lower heat). Grease a springform pan (Ø 26 cm). Mix flour, sugar, salt, cinnamon and baking powder in a bowl. Dice the butter and incorporate it in the flour mix.
For the base you roughly need half of the dough. First, cover the base of the form with crumbles, press firmly, and prepare the side with an edge of 3 cm the same way. Afterwards, bake the base for 10 minutes.

Meanwhile, mix the currants with sugar and set aside. Scrape the vanilla from the pod and mix well with the egg and honey. Don’t whip it! Stir the cream cheese until it’s creamy and fold in the egg mixture.
Stir the cornstarch and the currants. Spread the cream cheese evenly on the cake base and carefully scatter the currants on it. Press the rest of the dough to get crumbles and sprinkle them over the currants.
Bake the cake for 35-40 minutes until it turns golden brown. Let it cool for about an hour and at least let it set for two hours in the fridge.

FOR Springform Pan Ø 26 cm


350 g wholemeal spelt flour

120 g whole cane sugar

1/2 tsp fine sea salt

1 tsp ground cinnamon

1 tsp baking powder

150 g butter


500 g red currants

80 g whole cane sugar

1 vanilla bean

1 organic egg (size M)

60 g organic honey

350 g double cream cheese

2 tbsp starch