Currant Cake

Ingredients

• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Large eggs
• 1 Large egg yolk
• 0.5 cup Milk
• 2 cups All-purpose flour
• 3 teaspoons Baking powder
• 1 cup Currants
• 1 tablespoon All-purpose flour (for currants)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. 2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3Beat in the eggs and egg yolk one at a time, mixing well after each addition.
4. 4Gradually add the milk, mixing until just combined.
5. 5In a separate bowl, whisk together the flour and baking powder.
6. 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. 7In a small bowl, toss the currants with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake.
8. 8Gently fold the floured currants into the cake batter.
9. 9Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
10. 10Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.