Since 2000, McCormick, the well-known spice and flavor brand, has released an annual flavor forecast. They have predicted influential trends over the years, including pumpkin spice and chipotle. And for 2026, they have identified a new “it” berry as the flavor of the year: black currant!

According to McCormick, black currant has been trending on menus globally and is on the rise in the United States. The berry, prized for its distinct sweet-tart flavor and rich, dark color, can be used in both sweet and savory applications. It has a bold yet balanced flavor that adds a sophisticated twist.

“Rooted in history and bursting with benefits, black currant shines in kitchens, cocktails, and beyond,” said Hadar Cohen Aviram, executive chef at McCormick. Black currant is native to central and northern Europe and northern Asia and is used in everything from jams and syrups to desserts and drinks. You’ll find tart, tangy, fruity, floral, and herbal notes all from one little berry, which is why it can lend itself to so many applications.

“This year, we’re doing more than predicting a flavor; we’re having a year-long celebration of black currant,” said Tabata Gomez, chief marketing officer at McCormick, adding that it “elevates the experience of any dish.” For more information throughout the year on black currant and other flavor trends for 2026, log on to mccormick.com/pages/flavor-forecast-2026. Not sure where to start? Try this PB and J Cake!

PB and J Cake with Black Currant Sauce

Inspired by the classic sandwich but prepped and built like a coffee cake, this dessert is simply spectacular: peanut butter cake, a tart black currant jelly center and sauce, decadent peanut streusel, all plated atop extra streusel with a scoop of vanilla ice cream to maximize the flavor experience.

Ingredients

Peanut Streusel

Peanut Butter Cake

• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon McCormick Sea Salt Grinder
• ¾ cup whole milk
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon McCormick All Natural Pure Vanilla Extract
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup creamy peanut butter
• 1 cup black currant preserves

Black Currant Sauce

• 1 cup black currant preserves
• ¼ cup plus 1 tablespoon water, divided
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F. Spray a 9-inch square baking pan with no-stick cooking spray. Set aside.
2. For the streusel, mix the brown sugar, peanuts, and salt in a medium bowl. Reserve ½ cup brown sugar mixture for the filling; set aside. Add the flour and butter to the remaining brown sugar mixture, stirring to mix well.
3. For the cake, mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the milk, egg and egg yolk, vanilla, butter, and peanut butter. Mix just until combined.
4. Place black currant preserves in a microwave-safe bowl. Microwave on high for 1 minute or until softened; set aside. Spread 2 cups of the cake batter in an even layer in the prepared pan. Sprinkle the reserved brown sugar mixture evenly over the batter. Spoon softened black currant preserves evenly over the brown sugar mixture. Pour remaining batter evenly over preserves and spread to an even layer. Sprinkle half of the streusel mixture over the top. Place remaining streusel mixture on parchment-lined sheet pan, spreading evenly.
5. Bake the cake 55 to 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Bake reserved streusel during the last 10 minutes, or until golden brown. Allow cake to cool in the pan for 30 minutes.
6. Meanwhile, for the black currant sauce, mix the preserves, ¼ cup of the water, and lemon juice in a small saucepan. Bring to a boil on medium heat. Mix the cornstarch and the remaining 1 tablespoon of water in a small bowl. Whisk into the currant mixture; cook until slightly thickened (the sauce should coat the back of a spoon). Cool to room temperature.
7. Serve the peanut butter cake warm or at room temperature with black currant sauce and crumbled baked streusel. Serve with vanilla ice cream, if desired.

Photos and recipe reprinted with permission from McCormick®. 

Article originally featured in the January/February 2026 issue of American Cake Decorating.