Cinnamon Donut Loaf Cake (Print Page)
A buttery loaf cake with cinnamon-sugar crust, inspired by classic cinnamon donuts. Perfect for breakfast or snacking.
# What You Need:
→ For the Loaf
01 - 2 cups (250 g) all-purpose flour
02 - 3/4 cup (150 g) 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 (180 ml) whole milk
09 - 1/2 cup (113 g) unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ For the Cinnamon Sugar Topping
11 - 1/4 cup (56 g) unsalted butter, melted
12 - 1/3 cup (65 g) granulated sugar
13 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well blended.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined — do not overmix to keep the crumb tender.
05 - Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
06 - Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool the loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack.
08 - While the loaf is still warm, brush the top and sides generously with the melted butter for the topping.
09 - In a small bowl, mix sugar and cinnamon for the topping. Sprinkle and gently pat the mixture over the buttered loaf, ensuring even coverage across all surfaces.
10 - Let the loaf cool completely before slicing into 8 even pieces.
# Expert Tips:
01 -
- The cinnamon sugar crust forms a delicate shell that cracks satisfyingly when you cut into it.
- It uses one bowl and zero fancy techniques, which means you can make it half asleep on a Saturday.
02 -
- Overmixing the batter is the fastest way to turn this tender loaf into something rubbery and sad, so stop folding the moment the flour disappears.
- Applying the topping while the loaf is still warm is critical because the butter soaks in slightly and helps the sugar adhere without falling off in sheets.
03 -
- Check the loaf at the 40 minute mark because every oven has its own personality and five extra minutes can push it from perfect to dry.
- Use your hands to press the cinnamon sugar onto the buttered loaf rather than sprinkling it, because pressing gives you a thick, even crust that actually stays put.