I found these lovely red currants at the Chatham Farmers Market. This is the first time I have bought, tasted and baked with currants. I modified the recipe below and it is really tasty! I still have a TON of currants left, I guess I should have put more in this.
Red Currant Yogurt Cakes
adapted from Author: Isabelle Boucher (Crumb)
- ½ cup plain whole-milk yogurt (I used trader joes non fat organic greek yogurt)
- 1 cup sugar
- 3 large eggs
- ½ cup canola oil (I used organic unsweetened applesauce)
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp grated lemon zest (totally forgot this!)
- 1 cup fresh red currants
- Preheat oven to 350F. Lightly grease and flour the cups of a mini-loaf pan (or a jumbo muffin tin, if you prefer). (I used a regular 9×5 loaf pan)
- In a large bowl, whisk together yogurt, sugar, eggs and canola oil until smooth and well blended.
- Add flour, baking powder, salt and lemon zest, and stir until the batter is smooth and silky. Pour into the prepared mini-loaf tin, dividing evenly between the cups. Scatter berries on top of the batter, using around 2 tbsp per loaf. (I mixed the 1 cup of berries with some flour and gently folded them into the mixed batter)
- Bake in preheated oven for 25-30 minutes, or until the edges are pale gold and a toothpick comes out clean when inserted into the centre of one loaf. (If using a muffin tin, you may need to add another 5 minutes of cooking time.) (I needed to bake for about 1 hour)
- Let cool on a rack for 20 minutes in the pan, then turn out and let cool completely before serving.