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Allow to cool in pan before sprinkling with confectioners’ sugar for serving.
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I’d use a “dish” next time, which I believe will brown the bottom less aggressively. In a small bowl, mix milk with 2 tablespoons warm water. Clark doesn’t say to do this, but I switched to a dough hook at this point to beat dough on medium speed until it formed a smooth mass and pulled away (just a little, my dough was still very soft) from sides of bowl, 7 to 10 minutes.
About the baking time: My cake, in a thinner, metal baking pan, was also finished 15 minutes sooner than estimated, and was already a little past the “goo” stage. However, I put baking times in a wide range; if you’re using a metal baking pan (though, again, I’d recommend a glass or ceramic dish), err on the cautious side. Press, stretch and nudge dough into an ungreased (original recipe suggests this; I found that my topping stuck a lot and I really had to cut around it with a sharp knife; I will grease mine next time) 9-by 13-inch baking dish (see Note above about baking dishes) at least 2 inches deep.
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Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer.