Sourdough Again!

I told you before that I think there is an invasion occurring right under our noses. Sourdough is surely taking over the world! I am not talking about the use of sourdough in making bread becoming more popular..I am saying literally that sourdough is taking over the world! I started out with a mere cupful of starter about two years ago and now this has multiplied into a monstrous quantity. Despite my efforts to make bread at least once a week (usually twice a week) and despite giving away copious amounts of the stuff, I still am being overwhelmed. I know that by feeding and caring for it, the starter grows but come on..get real!! This stuff has an extreme growth disorder! Obesity of the Fungi Kingdom! What started out in a quart jar has taken over three gallon jars! I am running out of jars! True, the jars are just a little over half full but you have to allow room for the yeast to expand after feeding it. And also true, I could just throw some away but then I would have guilt attacks about wasting something and even about killing something. Sourdough starters and sponges have names..it is almost a requirement to name your new "friend". I think this began as a way to make people feel a bit more responsible about feeding and caring for it. Anyone would feel a tad bit guilty about neglecting a named entity..right? Anyway..Ham, Karol and now the offspring, Annabel keep eating and growing. Taking over my kitchen first, then moving on to conquer the world. Watch out..I am warning everyone..sourdough will soon rule!

In an effort to control this usurpation by sourdough, I baked again today. This time the delicious treat is:

Pineapple Upside-down Spice Cake

1/2 cup sourdough starter

1/2 cup milk

1/2 cup real butter (grated)

1/2 cup butter (not grated)*

1/2 cup brown sugar (packed)

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups all purpose flour

1 egg (beaten)

4 cups crushed pineapple..drained

Preheat oven to 350 degrees and place the 1/2 cup of "not grated" butter in a 9x13 inch bake pan. Set the pan in the oven to melt the butter.

In a large mixing bowl, mix (grated) butter, brown sugar, and vanilla. Stir in starter, egg and milk, mix well. Fold in flour, baking soda, baking powder and spices. Last, stir in 1 cup of pineapple. Set aside.

In the bake pan of melted butter, evenly spread the remaining 3 cups of pineapple. Pour the batter carefully over top of pineapple. Bake at 350 degrees for 45 minutes or until tests done by spring test.

Try this cake on some rainy afternoon like it was here..it is one of those "feel-good" treats. Hope you enjoy this one!