Sprinkle the filling
over the batter in an even layer, then top with remaining batter and smooth out.
Spread 2/3 of the batter on the bottom of prepared cake pan, spoon apple pie
filling over batter.
Then put the
slices over the batter and squeeze them a bit, sprinkle some extra sugar and cinnamon on the cake before you put it in the oven.
I used a 9 inch round when I made this and took the photos, but I had
left over batter which I used for cupcakes.
Sprinkle the prunes evenly
over the batter then sprinkle with the dark brown sugar and the poppy seeds.
Sprinkle turbinado
sugar over batter and bake until a tester inserted into the center comes out clean, 35 - 40 minutes.
Pour 1/3 cup caramel
sauce over batter, then use a thin knife to swirl the caramel into the batter.
Drop by spoonfuls 1/2 cup cherry
puree over batter; with knife or spatula gently swirl.
Drizzle the remaining 2 tablespoons of maple
syrup over the batter then swirl into the batter with the spatula.