Monday morning, pre-dawn breakfast baking! It’s going to be a long week. I have some big work deadlines that need to be finished bit by bit this week before Friday, it’s to be HOT again this week. And I forgot to buy my usual breakfast food at the shops over the weekend. So, as I am always awake before dawn, I decided to bake this Red Currant Crumble-Top Coffee Cake. Sweet and tart and delicious. Don’t have red currant, this recipe can also be made with fresh or frozen blueberries, raspberries, cranberries or stone fruit like peaches, plums or apricots, cut to 1/2 inch or less pieces (note: if going for the fruit vs berries option, I would cut the fruit and then par-freeze before mixing in to the batter.
