I have a couple questions about the Blackberry Fig Cornmeal Cake recipe. The recipe shows 1 ¼ non-dairy milk. Seems safe to assume it’s cups but I’d like to be certain. Also, if you’d be willing to share an opinion, I’m thinking I can use this as a “pour over” batter. In other words, instead of topping it with fruit I’m going to pour it over blueberries, peaches, and figs. Any thoughts on whether or not that will work with this batter? Thank you!!