• Preheat the oven to 350 degrees F. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt.
• In a smaller bowl, whisk together the milk, eggs, vanilla paste and extract. Add the wet ingredients to the dry and stir until just combined, then stir in the melted butter until combined. Spray a 9-inch springform pan with nonstick spray and pour the batter in the pan.
• To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the cake.
• Bake the cake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool before serving, then serve with the candied tomatoes and whipped cream.

candied cherry tomatoes

• Preheat the oven to 325 degrees F.
• Cover a baking sheet with a piece of parchment paper and place the quartered tomatoes on top. Sprinkle the sugar on the tomatoes 1 tablespoon at a time, making sure to coat each tomato (and using more if necessary!). After coating I like to push them around a bit so they are almost sitting in a bed of sugar. Roast the tomatoes for 25 to 30 minutes (I do this while making the cake) then remove the pan and allow them to cool completely.