July ABC challenge: Mixed berry ginger crumb cake

Taking advantage of the season's abundance of fresh berries with this cake.  I cut the recipe in half and then made a few minor adjustments.

Here's what I used:

2.5 ounces raspberries  
2.5 ounces blackberries
2.5 ounces blueberries  
1/4 cup 3 tablespoons granulated sugar
1 tablespoon brandy (can substitute vanilla extract or perhaps orange blossom water)
 
For the Crumb Topping:
5 tablespoons light brown sugar 
2 tablespoons all-purpose flour 
2 tablespoons finely diced candied ginger 
2 tablespoons unsalted butter (at room temperature, cut into small cubes)

For the Cake: 
3/4 cup all-purpose flour  
1/4 cup cornmeal 
1/4 cup 3 tablespoons granulated sugar 
1 teaspoon baking powder  
1/2 teaspoon ground ginger 
1/2 teaspoon fine sea salt 
3 tablespoons unsalted butter (at cool room temperature, cut into small cubes) 
1/3 cup whole milk 
1 egg

Preheat oven to 375 degrees F. Grease a 9 x 4.5-inch loaf pan, a 7" round cake pan, or 1¼-quart baking dish.  In a bowl, toss the berries with the sugar and brandy; set aside.  In another bowl, whisk together the brown sugar and flour, then stir in the crystallized ginger. Blend the butter into the mixture with your fingertips or a fork until crumbs form. Place the bowl in the freezer while you prepare the cake. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, ground ginger and salt. Add the butter pieces and, using your fingertips or a pastry blender, work into the flour mixture until it is completely incorporated and there are no pieces larger than a pea remaining.  In a measuring cup, whisk together the milk and egg, then add to the flour mixture. Using a rubber spatula, gently stir the batter together until no pockets of dry ingredients remain. Spread the batter in an even layer in the prepared pan. Using a slotted spoon, remove the berries from the bowl and scatter over the cake batter. Break up the crumb topping into large pieces and scatter over the berries.  Bake until the berries are bubbling and the cake is firm, 40 to 45 minutes. Place the pan on a wire rack and cool for at least 30 minutes before serving. The cake can be stored, covered, at room temperature, for up to 2 days.

I used the 7" cake pan, and it was completely filled once the cake baked.  It was hard to tell when it was done, as no cake rose through the berry and crumb topping and it all seemed so wet.  I ended up baking it for 45 minutes, but it seemed okay, although for a small cake that seems like it should have been too long.  The cake was dense, but I think it was supposed to be that way in order to hold up to all that topping.  The crumb topping was quite sweet even with reduced sugar, so I didn't use all of it, although as it turns out I could have.  In the end the cake was only lightly sweet.  It would be great for brunch or a light dessert, but maybe not for breakfast. I think it would also be good with a thin egg custard.  I don't know what role the brandy plays.  I don't think there's any flavor left after all that baking--- certainly not any alcohol--- and it just created more liquid that doesn't get used. 

Conclusion:  Very tasty.  It had an unusual flavor that I couldn't quite pin down, but have to assume it was from the ginger (unless it was the brandy, but I doubt it.)  It seemed to only perfume the cake rather than actually flavor it, it was so subtle.  (Which gives me the idea of using a little orange blossom water in with the berries.)  The cornmeal gave the cake a little more bite, which I liked.  But with three types of berries and three separate concoctions, I'm not sure it's something I'd make again.  It's not "special" enough to go through that trouble. 

Recipe:  Mixed Berry Ginger Crumb Cake via Brown-Eyed Baker