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Old-Fashioned Donut Loaf
By Angela · obsessedcakes.com
One 9×5-inch loaf
1 hr 45 min + cooling
A tender crumb cake layered with buttery streusel, topped with a vanilla glaze and coarse sugar.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepGrease a 9×5-inch loaf pan and line fully with parchment paper | |||||||||
| 115 g all-purpose flour (for streusel) | Whisk streusel flour, sugar & salt; work in butter & vanilla | Chill streusel | Spread half batter into pan; scatter half streusel | Spread remaining batter; top with remaining streusel | Sprinkle generously with coarse sanding sugar | Bake 350°F / 175°C, 55–65 min, tent if browning fast | Cool in pan 20 min, then on rack until completely cool | Spoon or pour glaze over cooled loaf | Allow glaze to set before slicing |
| 80 g + 1 tablespoon granulated sugar (for streusel) | |||||||||
| 1/2 teaspoon fine sea salt (for streusel) | |||||||||
| 85 g cold butter, cubed | |||||||||
| 1/2 teaspoon vanilla bean paste (for streusel) | |||||||||
| 150 g granulated sugar (for batter) | Whisk batter wet ingredients until smooth | Whisk in dry ingredients until just combined | |||||||
| 70 g light brown sugar, packed | |||||||||
| 120 g + 1 tablespoon neutral oil | |||||||||
| 200 g + 2 tablespoons plain unsweetened yogurt, room temperature | |||||||||
| 1 tablespoon vanilla bean paste (for batter) | |||||||||
| 135 g + 2 tablespoons milk, room temperature (for batter) | |||||||||
| 1/2 teaspoon apple cider vinegar | |||||||||
| 260 g all-purpose flour (for batter) | |||||||||
| 15 g / just under 2 tablespoons cornstarch | |||||||||
| 1 3/4 teaspoons baking powder | |||||||||
| 1/4 teaspoon baking soda | |||||||||
| 3/4 teaspoon fine sea salt (for batter) | |||||||||
| 1/4 teaspoon ground nutmeg | |||||||||
| Coarse sanding sugar, for sprinkling | |||||||||
| 250 g / about 2 cups + 1 tablespoon powdered sugar, sifted | Whisk powdered sugar, milk, vanilla & salt until smooth | ||||||||
| 60 g milk (for glaze) | |||||||||
| 1 teaspoon vanilla bean paste (for glaze) | |||||||||
| Pinch fine sea salt (for glaze) | |||||||||
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