Yesterday I baked this cake in a 9X13 insulated pan. Although the tester came out clean, the cake was gooey in the middle. Today I tried again (I'm supposed to bring a cake to a picnic today.) I made the following changes and the cake turned out great. Use a 9X13 glass pan. Metal tends to interact with the acid in the berries. Use "bakers buttermilk" instead of sour cream. This will make the batter lighter and easier to fold in the berries. To make the "buttermilk:, put 1 T white vinegar into a one cup meauring cup. Fill to line with milk. Let stand 5 minutes. Stir. After you have beaten the life out of the butter and sugar and eggs (I used 1 and 1/2c each) fold the sifted dry ingredients into the batter alternativly with the milk, beginning and ending with the dry ingredients. Use TWO t. baking powder. You may need a bit more flour to get a smooth texture. Bake 45 to 55 minutes. I put most of the filing in the middle and just sprinkled the rest lightly on top. If you put only 1/3 of the batter on the bottom you'll find it easier to get the top layer on easily.
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Yesterday I baked this cake in a 9X13 insulated pan. Although the tester came out clean, the...