Did you try putting the filling on top of the batter? I'm wondering if the batter would rise up around the filling, eliminating the need to layer the batting, filling, and then batter? I did try that, Sue - if I put it on top before baking, it sank to the bottom; if I put it on partway through the bake, it sat on top. It was more reliable to just put it in the middle immediately. But that's just me - give it a try, you might have different results. PJH

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