I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking.
Still in the oven so haven't tried it yet. It smells nice though.