Cinnamon Donut Loaf Cake (Printable)
A moist, buttery loaf cake with cinnamon-sugar crust, inspired by classic cinnamon donuts.
# What You Need:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - 1/4 cup unsalted butter, melted
12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How-To:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Scrape the batter into the prepared loaf pan and smooth the surface with a spatula to create an even layer.
06 - Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean. The top should be golden and spring back when lightly pressed.
07 - Let the loaf rest in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire cooling rack.
08 - While the loaf is still warm, use a pastry brush to coat the top and all sides with the melted butter for the topping.
09 - Mix the sugar and cinnamon in a small bowl. Sprinkle the mixture generously over the buttered surfaces, then gently pat it in to ensure full, even adherence.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Tips:
01 -
- The cinnamon sugar crust forms a crackly golden shell that shatters pleasantly when you bite in, just like a bakery donut fresh from the oil.
- It uses one bowl technique for the batter and comes together in under fifteen minutes, which means you can have it in the oven before your coffee finishes brewing.
02 -
- Resist the urge to open the oven door before the forty minute mark because even a small temperature drop can cause the center to sink and stay dense.
- The cinnamon sugar must be applied while the loaf is warm but not hot, since piping hot surfaces melt the sugar into a hard candy shell rather than a soft crust.
03 -
- Measure the flour by spooning it into the cup and leveling with a knife, because packed flour can add up to a quarter cup extra and produce a dense, heavy loaf.
- Press the cinnamon sugar on with the flat of your palm rather than sprinkling, since direct pressure embeds it into the butter so it stays put through slicing and storing.