Gooseberry Crumb Cake from Closet Cooking
(makes 6+ servings)

2 cups gooseberries
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter (cut into 8 pieces)

1. Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat.
2. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl.
3. Mix in the flour.
4. Mix the sour cream, egg, egg yolk and vanilla in a bowl.
5. Mix the flour, sugar, baking soda, baking powder and salt in a bowl.
6. Add the butter to the flour mixture and mix in the sour cream mixture 1/3 at a time mixing in between.
7. Pour all but 1/2 cup of the batter into a greased 8x8 inch baking dish followed by the gooseberry mixture and the remaining batter.
8. Break the topping into big crumbs with your hands and sprinkle onto the cake.
9. Bake in a preheated 325F oven until a toothpick pushed into the center comes out clean, about 50 minutes.