I think I’m going to do a ginger scone comparison. I’ve made these before and they’re great, if a bit sweeter and richer than I prefer:
These look more to my liking in terms of sweetness and richness. The candied ginger amount is kind of skimpy, though. But I want to try out their ratio and see what I think.
I’ll convert these to grams for easy scaling so I can make a small batch of each all at once.
Well, today I made 2 more Buttermilk Blueberry Cakes (I overbought blueberries!). Last one took 36 minutes.
I always use an oven thermometer, oven was at 400°
The only thing I can think of: my stove is older. Do you think gas is escaping, is that why these cakes are taking longer to get done?
Can you post the recipe? DH loves anything with ground almonds. Looks like a beautiful cake and I’m sure it was tasty despite the fall!
If you just want the cake, it’s here:
I forgot to adjust for his use of convection until I was about to get the cake in the oven.
This is the roll. I used a half sheet tray so my dimensions were a little different.
Disregard. Answered my own question.
Doubtful. The thermometer wouldn’t be fooled by gas leakage; the oven is the temperature that the therm says it is, and that’s how the cake bakes.
As sally said upthread, it’s very likely the large amount of fruit you’re using, plus you’re using blueberries, which take longer to cook through than brambleberries (raspberries, for example.) Yours also looks much, more browner than mine ever does (admittedly I don’t flip mine over, as you have.)
That said - it doesn’t matter that it’s taking longer. What matters is that you’re getting a result you like 
It’s a very moist cake. My peeps love it. Also I put the cake pan on a half sheet pan to make it easier to put in and out of oven; could this have anything to do with it?
Thank you, @Saregama, for doing the leg work. I made Alexandra’s Kitchen orange and olive cake this morning – a half recipe. I appreciate that no mixer is required. I took laziness a step further and used bottled OJ and orange oil in lieu of zest, and thus invested all of 15 minutes in mixing the cake. I used California Ranch olive oil and included the Grand Marnier. The cake baked for 42 minutes in a 6x3” Fat Daddio pan sprayed with Everbake and lined with parchment. No spillage.
We both thought this was very good on the first day, after cooling a couple of hours: nice texture, sweet with a hint of orange. The rest of the cake will be served at a breakfast picnic tomorrow, so I’m looking forward to seeing how the flavor and texture develop overnight. I have it stored in a lidded tin.
I think I will try one of your tweaks next time – lower baking temp and longer baking time. As you noted, there was a little bit of sink as written.
Looks great!
Did you use her amount of sugar? I think the texture changes slightly when it’s cut back, but as we often discuss, there’s a palate expectation of level of sweetness too. (I had tres leches at a friend’s place yesterday, and it’s one of my favorites, but I couldn’t have more than two bites because it was so cloyingly sweet to my taste).
I have not cut back on the sugar yet, but am inclined to. Not just because it will help with the sinking, but to my taste it was a little too sweet. I was going to wait until trying it again tomorrow to make final judgement, but I think you are spot on there.
I’ve only made one Tres Letches Cake, the Smitten Kitchen recipe. I can’t stand sweets that are too sweet … her recipe, to me, is perfect. I made it last year for my daughter’s birthday; she wants it again this year. This time I’ll decorate with luxardo cherries and fresh mint. Here’s a photo from last year.
I have so many olive oil cakes I’d like to make in addition to my favorites.
This one with mostly almond flour and only a little wheat flour:
(Salt needed though 
)
Two orange ones:
Lemon:
Not to mention Cooks Illustrated’s version:
This was on my holiday baking possibilities last year:
Strawberry and vanilla mini-cakes from the book Sweet. I make these annually. They are really amazing with the nuttiness of the almond flour. I’ll halve the glaze next time as I had a ton leftover.
It wasn’t one of my favorites. The crumb was too light, not what I think of when I want olive oil cake. Also, not enough flavor (which is easy to adjust, but with the crumb issue I never bothered).
Have you tried the olive oil and sherry pound cake in Medrich’s Pure Dessert? I like it a lot, and recommend it if you’re not averse to using alcohol. The flavor’s more subtle than versions using a lot of citrus zest and juice, but you can taste both the sherry (a bit) and olive oil, and it has a really nice crumb.
I’ve made it and it’s good, but I think the Vin Santo chiffon which is also made with olive oil is better. Granted it has a lot less olive oil, but it’s the more memorable cake for me from that book with a similar theme of olive oil and alcohol.
I don’t mind a light crumb since I love sponge cakes, but I felt that way about Stella Parks’ olive oil cake because she calls for cake flour.
I haven’t made that one. Will have to try it sometime.
I love sponge cakes too, but if I wanted to eat pound cake, a sponge cake texture wouldn’t be ideal 
— that was what I felt about the ATK/CI version.
I made a note of that bundt cake - thanks!
