Cornbread Crumb Cake

Crumb Topping:

1/3 Cup All-Purpose Flour

1/3 Cup Coarsely Ground Yellow Cornmeal

1/4 Cup Dark Brown Sugar, Firmly Packed

1/8 Teaspoon Salt

2 Tablespoons Olive Oil

Cornbread Cake:

1 Cup All-Purpose Flour

2/3 Cup Finely Ground Yellow Cornmeal

1/3 Cup Coarsely Ground Yellow Cornmeal

2/3 Cup Granulated Sugar

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

3/4 Cup Fresh Red Currants or Raspberries (Optional)

1 Cup Light Coconut Milk

1/2 Cup Olive Oil

1/4 Cup Unsweetened Applesauce

1/3 Cup Light Brown Sugar, Firmly Packed

2 Teaspoons Lemon Juice

Preheat your oven to 375 degrees lightly grease an 8-inch round baking pan; set aside.

Begin by making the crumb topping first. Combine the flour, cornmeal, brown sugar, and salt in a small bowl. Drizzle the olive oil all over and use a fork to mix, forming chunky, coarse crumbs. It may seem dry at first but don't be tempted to add more liquid; slowly but surely, it will come together, and there's no need to stress if it remains fairly loose. Set aside.

Moving on to the main cake, in a large bowl, mix together the flour, both types of cornmeal, sugar, baking powder and soda, and salt, stirring to thoroughly combine. Add in the currants or raspberries if using and toss to coat. This will help prevent them from simply sinking to the bottom during the baking process.

Separately, whisk together the coconut milk, olive oil, apple sauce, brown sugar, and lemon juice. Once smooth, pour the liquid mixture into the bowl of dry ingredients, and use a wide spatula to gently incorporate, being careful not to crush the berries or over-mix the batter. It's perfectly fine to leave a few errant lumps in the matrix.

Pour the batter into the prepared baking pan and sprinkle evenly with the crumb topping. Bake for 40 - 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for at least 20 - 30 minutes before slicing and serving, if you can bear the wait. It's also fabulous at room temperature and can (theoretically) keep for 3 - 4 days if kept wrapped or sealed in an airtight container.

Makes 8 - 12 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com