Cinnamon Swirl Bake (Revisited)

Or, how I took a quick recipe and made it take 500 times longer!

Sourdough Cinnamon Swirl Bake


Batter

• 1 cup sourdough starter
• 1 cup lukewarm water
• 1 cup unbleached flour

Mix together, cover, and allow to sit, several hours or overnight, until bubbly.  Then add:

• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup butter OR margarine, melted
• 2 eggs
• 2 cups flour

Mix well, cover and allow to sit for a couple hours. Then, spread batter into greased 13x9" pan.  It will be thick. 

Cinnamon Mixture

• 3 tablespoons butter OR margarine, softened
• 3/4 cup brown sugar
• 1-1/2 teaspoons ground cinnamon

1. Combine cinnamon mixture in a small bowl by mixing with fork; spread evenly over batter. Using fingers, poke topping thoroughly into batter. 
2. Cover and let sit for about an hour, then refrigerate overnight.  When ready to bake, remove pan from refrigerator and let sit at room temperature for a half hour or so. Place in a COLD oven; set temperature to 350°F and bake 25-30 minutes, until lightly browned and firm in center.
3. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Icing

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 tablespoon butter OR margarine, melted
• 1/2 teaspoon pure vanilla extract

Nobody tell my husband that, as I was posting this recipe I realized that I had basically doubled the batter, but I forgot to double the cinnamon topping.  It looked like I had plenty when I poked it in, but we'll see in the morning.  So, for now, this is how I did it.  If it doesn't seem like enough, I'll change it.