Now that fellesferie has begun in Norway, my social media is flooded with pictures and videos of friends back home enjoying summer break

Fellesferie is the common holiday that happens in July and usually lasts three weeks. It’s sometimes referred to as a ‘national paralysis’ period by outsiders because the government, parliament, and businesses often shut down during this time, and the streets empty out. 

Growing up in Norway, July meant enjoying all the fresh produce from the bushes my father planted in our backyard, including tons of blackcurrants and red currants. He used to make wine from blackcurrants, while my mother made “saft” (concentrated juice) which we’d enjoy throughout the winter months with dinner. 

If you’ve tasted blackcurrants, you know they’re tart and more sour than other berries, but when fully ripe they have an underlying, exhilarating sweetness. 

Popular in jams and juices because of their bold and assertive taste, these berries truly capture the flavor of a Norwegian summer for me. 

This past weekend, I was thrilled to find them at my local market here in NYC and had to get two pints to make a blackcurrant coffee cake. 

After all, what better way to showcase fresh berries in season than making a simple cake?

This blackcurrant coffee cake allows the vibrant taste of the berries to shine without being overshadowed by complex ingredients.

I also love how baking preserves the flavor and captures the essence of berries when they’re at the height of their freshness. 

I mention this all the time, but what I enjoy about Norwegian cakes is that they’re incredibly easy to make and super delicious. They’re not too sweet making them perfect as an afternoon snack that doesn’t feel too ‘naughty’ 😉 

Adding blackcurrants to this coffee cake recipe makes it extra juicy and refreshing. 

A little bit of sour cream adds richness and mellows out the tartness of the berries, something I enjoy—but you can leave this out if you prefer. 

If you don’t have fresh blackcurrants this cake is still delicious when made with frozen berries or jam. If you use jam, I’d halve the sugar in the recipe, as the jam is already sweetened. 

Alternatively, you can substitute with any berries you have in the house or can get a hold of—this coffee cake recipe is flexible and fun to try different flavor additions and ingredients!

To top it off, I drizzle my blackcurrant coffee cake with a luscious vanilla sauce, reminding me of those times my mom would pour vanilla sauce over a bowl of fresh blackcurrants for me to enjoy. It felt like Christmas in July!

If you try this blackcurrant coffee cake recipe I’d love to know your thoughts—leave a comment below.

Solbærkake (Blackcurrant Coffee Cake with Vanilla Sauce)

Makes one 9-inch cake

Ingredients

2 cups (5 dl) blackcurrants, cleaned
¼ cup (0.5 dl) powdered sugar
5 ¼ oz (150) grams vegan butter
1 cup (2.5 dl) sugar
½ cup Just Eggs (or sub applesauce)
⅓ cup vegan sour cream
1 teaspoon vanilla extract
2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
30 grams Demerara sugar

Directions

Preheat the oven to 350°F (175°C). 

Grease an 8-inch (20 cm) springform pan with vegan butter and line the base with parchment paper.

Gently combine the blackcurrants and powdered sugar in a medium bowl with a spoon or spatula, and set aside while making the cake batter. 

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high until pale and fluffy, about 3-4 minutes. 

Scrape down the base and sides of the bowl, add the Just Eggs, vanilla extract, and sour cream, and combine. 

Sift in the dry ingredients and beat on low speed until a few flour streaks remain.

Add the blackcurrants to the batter using a spatula and gently fold them in.

Pour the batter into the prepared cake pan and sprinkle the top with demerara sugar. 

Bake for about 45 minutes until a cake tester inserted into the middle comes out clean. If the cake starts to brown too quickly on top, cover it with aluminum foil and continue to bake.

Cool on a wire rack for ten minutes, then remove from the pan to cool.

Serve warm or at room temperature and drizzle with homemade vanilla sauce.

Vegan Vanilla Sauce

Makes 2 cups

Ingredients

2 cups unsweetened organic soy milk (or sub other plant-based milk)
¼ cup sugar
2 tablespoons cornstarch
Pinch turmeric for color (optional)
2 teaspoons vanilla extract (or paste)

Directions

Combine soy milk, sugar, cornstarch, and turmeric in a medium heavy-bottomed saucepan. 

While constantly whisking bring the mixture to a near boil then reduce the heat and continue whisking until the mixture starts to thicken. Cook for another minute or so on low heat, then remove from heat.

Stir in the vanilla extract. 

Transfer the sauce to a glass bowl and let cool completely. 

Keep in refrigerator until ready to use. 

More Recipes To Try

Tekake Norway’s Coffee Cake

Toscakake – a simple yet decadent cake

Vegan Brunsviger