Rightfully this cake belongs in the chapter with the other cakes that contain dried fruit, but to me it is the quintessential coffee cake. It is a quick and easy version of a cake that I remember from my childhood, made by the mother of my school friend, the late Noel Giles. Noel and I consumed about a ton of this cake per year between the ages of twelve and eighteen — a taste of it still makes me feel like a teenager.
Recipe information
Yield
Makes one 8-inch cake, about 12 servings
Ingredients
Preparation
Step 1
1. Set a rack in the middle of the oven and preheat to 350°.
Step 2
2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
Step 3
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
Step 4
4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
Step 5
5. Give the batter a final mix with the rubber spatula.
Step 6
6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
Step 7
7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
Step 8
8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
Step 9
Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
