Comments on: an imperceptible shift

By: Josh

Josh — Fri, 13 Nov 2009 19:22:46 +0000

Hi, just wanted to say I’ve used this recipe a few times over the last few months (in fact, I have this cake baking in my oven as I type this!), and it is wonderful. Thanks for posting it, my friends and family and I have enjoyed this cake very much.

By: darcy

darcy — Tue, 14 Jul 2009 07:41:59 +0000

Hello, this is a cake that my friend makes all the time. I kept nagging him for the recipe and he was very reluctant to share this amazing recipe with me. LOL I couldn’t believe he actually didn’t want to give it to me but he said it was a beloved family recipe, needless to say I looked up the recipe and here it is, only to be unmasked as Martha Stewart’s recipe! :O)

By: Linda

Linda — Sun, 21 Jun 2009 15:50:30 +0000

Hi, Mine is baking right now. I barely pressed the berries and they are already “sunk” after about 15 mins of baking. Actually, I don’t think the berries are sinking. The cake rises up and bakes over the berries. I do not have a 10 inch pie plate, so I used an 8 inch (I think, it could be a 9 inch.) Anyway, because the batter is deeper in a smaller dish, it is rising higher. I’m sure it will still be very good. I also used blueberries!

Thanks for the recipe and lovely photos!!

By: Elizabeth

Elizabeth — Sun, 14 Jun 2009 12:14:54 +0000

I did press with abandon! However I’m making it again next weekend, so I’ll press my berries lightly.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Thu, 11 Jun 2009 20:54:37 +0000

Monica h, Elizabeth and Leila: Sorry to hear about the sinking!

Monica: Did you use a 10-inch pie plate? Most are 9 inches, so that might be the issue with the overflowing. Mine puffed quite a bit in the oven but did not overflow.

Elizabeth: Sounds spooky! : ) I wonder if the key is *very lightly* pressing the berries in? At this point, I’m at a loss. I didn’t do anything special and only a couple of my berries sunk. Glad it was still a hit.

Leila: I usually use double-acting baking powder. I pressed the berries very lightly — just enough so that they were stable.

By: Elizabeth

Elizabeth — Thu, 11 Jun 2009 20:17:32 +0000

Returning to say the cake was a hit, I was lucky to save a piece for my husband. This recipe is a keeper. I did use 8T of butter and regular sugar for sprinkling.

By: Leila Daniel

Leila Daniel — Thu, 11 Jun 2009 06:40:30 +0000

Hi, my strawberries sank too! what type of baking power u used? double or single agent? The strawberries shud be pressed into batter or not?

thx! It was a delicious cake!

By: Elizabeth

Elizabeth — Wed, 10 Jun 2009 21:07:38 +0000

I made this today and did press the berries down into the batter, cut side down. They totally sunk. I’m sure that won’t affect the taste but it looks sort of haunted now

By: Monica h

Monica h — Mon, 01 Jun 2009 23:03:00 +0000

I just made this but I added a few blueberries as well. it overflowed and burned all over the oven. And 90% of my berries sunk.

Dang it!

I think I’ve manage to save it, but I haven’t cut into it yet. We shall see. I don’t really care what it looks like, as long as it tastes good

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Fri, 29 May 2009 21:24:54 +0000

Jill: Hmmm. Did you arrange them “cut side down”? I assumed that instruction had something to do with the sinking issue. The only other thing I can think of is: did you press them into the batter? Anybody else have thoughts?