Hi — I thought long and hard about the flour dusting. But the thing is, when you dust chocolate chips and other slick add-ins, which are the most likely to sink, the flour doesn't stick. Then I thought, well, you could moisten the chips with water, which would make the flour stick — and also potentially create floury pockets around each chip in the baked cake. Flour does stick to dried fruit pretty well, but dried fruit is usually lightweight, and isn't prone to sink anyway. Trust me, I spent quite a bit of time thinking about this one morning while walking my dogs! In the end, I just decided not to go there; I think thickening the batter (or choosing batter that's thick to begin with) is more reliable. Glad you enjoyed the post, though — PJH

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