Why does fruit sink to the bottom of cakes?

Fruit sinking in cakes is a common problem, and there are a few reasons why it happens:

1. Density Difference:

* Fruit: Fruits are often denser than the cake batter. This means they're heavier and more likely to sink.

* Batter: The cake batter, especially if it's light and fluffy, is less dense and will rise during baking.

2. Fruit Preparation:

* Excessive Moisture: If the fruit is too wet or juicy, it can release a lot of liquid into the batter, making the batter heavier and the fruit more prone to sinking.

* Too Much Flour: Excess flour in the batter can make it dense and heavy, also contributing to the fruit sinking.

3. Baking Technique:

* Overmixing: Overmixing the batter can develop the gluten too much, resulting in a dense and heavy cake that doesn't hold the fruit well.

* Incorrect Oven Temperature: Baking at too low a temperature can cause the cake to rise slowly, giving the fruit more time to sink before the batter sets.

How to Prevent Fruit from Sinking:

* Coat the Fruit: Tossing the fruit in flour, cornstarch, or a mixture of both can help to absorb excess moisture and add a bit of density to the fruit, making it less likely to sink.

* Use a Lighter Batter: Choose a cake recipe with a lighter batter, such as a chiffon cake or angel food cake, which will rise higher and be less dense.

* Don't Overmix: Mix the batter just until combined. Avoid overmixing, as this can make the batter too tough.

* Bake at the Correct Temperature: Use the recommended baking temperature for the recipe.

* Add Fruit Gently: Fold the fruit into the batter gently, being careful not to overmix.

* Use a Fruit-Specific Method: Some cake recipes, like fruitcakes, use techniques specifically designed to keep the fruit evenly distributed, such as soaking the fruit in liqueur.

By taking these steps, you can help to ensure that your fruit stays evenly distributed in your cake and creates a visually appealing and delicious result.