Currant Bundt Cake recipe | Eat Smarter USA
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Currant Bundt Cake

with Spelt Flour

Currant Bundt Cake

Currant Bundt Cake - Such a jewel—an ornament for every summer coffee table

25 min.
3 h. 5 min.
Ready in
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for 16 pieces
9 ounces red Currants
6 ounces Cultured butter (room temperature)
1 pinch Salt
5 ounces Cane sugar
3 Eggs
4 ounces Spelt flour (type 630)
5 ounces Spelt flour
3 teaspoons Cream of tartar
3 tablespoons Milk (low-fat)
Fat (for the pan)
2 tablespoons Powdered sugar
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Kitchen utensils

1 Sieve, 1 Fork, 1 Small bowl, 1 Mixing bowl, 1 Hand mixer, 1 Teaspoon, 1 Bowl, 1 Tablespoon, 1 Bundt pan (or Bundt; 22 cm diameter), 1 Wire rack, 1 Rubber spatula, 1 Tea strainer, 1 Kitchen scale

Preparation steps

Currant Bundt Cake preparation step 1

Rinse the currants, drain and gently remove from the stems with a fork.

Currant Bundt Cake preparation step 2

In a mixing bowl, beat 170 grams (approximately 3/4 cup) butter until fluffy with a hand mixer. Add a pinch of salt and the cane sugar and continue to beat until the mixture is creamy.

Currant Bundt Cake preparation step 3

Add eggs one at a time, beating to combine. 

Currant Bundt Cake preparation step 4

Whisk together the spelt flour, spelt whole-meal flour and baking powder in another bowl. Beat into the egg mixture in 2 batches, then beat in the milk.

Currant Bundt Cake preparation step 5

Gently fold drained currants into the batter. Brush a Bundt cake pan (22 cm diameter) (approximately 9 inches in diameter) with the remaining butter and pour in the batter evenly. Bake the cake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown and set, about 40 minutes.

Currant Bundt Cake preparation step 6

Remove the baked cake from the oven and let cool for 10 minutes in the pan. Then turn out onto a wire rack and let cool completely, about 2 hours. Use a tea strainer to dust cake with powdered sugar before serving.

Additional advice