CAKE : A question

[auntieannie]

I made a savoury cake today, with what I had in my food cupboards.

Instead of using grains, I used flour and instead of yoghurt, I added a little more oil. I guess it's more a bread than a cake. Somehow, the vegetables all raised to the top of the cake, leaving the bottom to the flour.
Is it because of the flour instead of grains or is it because of the use of oil instead of yoghurt? Any tips as how to avoid this for next time?

I don't mind it too much and the result tastes better than I expected.

[Baz Faz]

I am not the cake maker in this house but I'm sure Mrs Faz always uses flour. You say it is more of a bread - did you use yeast to make it rise? Or beaten egg?

[auntieannie]

bicarb, baz.

[auntieannie]

I've been told the temperature, both of the kitchen and of the oven may have played a role.

[kuskiwi]

Old style receipes that used fruit or veggies in a cake always said to flour the fruit/veggies first so that they didn't rise - but what would I know - peanut brownies are all I ever make and then only about once a year.

[auntieannie]

I've heard that too - after the fact, kiwi.