This is soft and moist and cinnamony.
Coffee Cake Batter Bread:
2 cups sourdough starter
1.5 cups of water
1.5 tsp salt
1/2 cup brown sugar
1/2 cup honey
1/3 cup oil
1 tsp vanilla
Mix the above.
2-4 cups of all purpose or whole wheat flour
1.5 tsp baking soda
1.5 tsp baking powder
2 tsp cinnamon
Mix the above adding flour gradually until the texture of the dough is like a thick cream cheese frosting.
1/2 cup flour
6 tbsp cold butter
1/3 cup brown sugar
1.5 tsp cinnamon
Use a pastry cutter or your fingers to combine the butter, flour, sugar, and cinnamon until the mixture is crumbly or the butter is pea size.
Loosely mix 1/3 of the amount of your filling into your batter. Reserve the rest.
Prepare your pans:
Grease your pan(s) and fill halfway with batter. Sprinkle 1/3 more of the prepared topping/filling on top of the batter. Fill with more batter until the pan(s) are 2/3 full. Sprinkle the remaining 1/3 of the topping on the top and use your fingers to poke some down into the batter like you would if denting focaccia bread.
Cover with a lid or a damp tea towel. Let the bread rise for 1-4 hours until 1/2 inch from the top of the pan.
Bake covered if you have a lidded pan or baking dish for 20 minutes at 400 degrees, and 20-30 minutes more uncovered at 350 until the internal temp measures 190 degrees.
Cool and enjoy.
Makes 1 large 5×13” Pullman style loaf, or two 9×5” loaf pan loaves.