How do I keep fruit from sinking to the bottom of my cake? I recently had the opportunity to cook a series of yoghurt cakes.  The first batch were tasty yet somewhat dense.  For the second batch, I (successfully) attempted to lighten the cake by first beating the egg whites until foamy before folding in the rest of the mixture.

Both times I used fruit (raspberries) in my mixtures.  For the dense batch, they 'floated' throughout the mixture.  In my second, lighter batch, they all sank to the bottom.

As I found the second, lighter mixture to be better in general, is there some trick to keeping fruit from sinking like that?
Dust the fruit with a little flour before adding to the cake. It will act like a glue and prevent the fruit from sinking.