Cinnamon Donut Loaf Cake (Print Page)

Moist cinnamon-spiced loaf with a crispy cinnamon-sugar crust, inspired by classic donuts.

# What You Need:

→ Loaf Batter

01 - 2 cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - ¾ cup whole milk
09 - ½ cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Topping

11 - ¼ cup unsalted butter, melted
12 - ⅓ cup granulated sugar
13 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease a 9×5-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 fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Transfer the batter to the prepared loaf pan and smooth the surface evenly with a spatula.
06 - Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
08 - While the loaf is still warm, brush the top and all sides generously with the melted butter for the topping.
09 - Mix the sugar and cinnamon in a small bowl. Sprinkle and gently press the mixture over the buttered surfaces of the loaf for even coverage.
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 this shattering, crunchy shell that makes every bite feel like you are eating a real donut fresh from the fryer.
  • It comes together in one bowl with no mixer required, which means you can go from craving to slicing in about an hour.
  • The crumb stays remarkably moist for days, making it one of those rare bakes that tastes even better on day two.
02 -
  • The batter will look thick and slightly lumpy, and that is exactly right, because a smooth batter usually means you have overmixed it.
  • Every oven runs differently, so start checking at the 40 minute mark with a toothpick rather than relying solely on the timer.
  • The cinnamon sugar topping needs to go on while the loaf is still warm, or the butter will not absorb properly and the sugar will slide right off.
03 -
  • Tap the loaf pan gently on the counter once or twice before baking to release any trapped air bubbles that could create tunnels in your crumb.
  • If you want an extra thick cinnamon sugar layer, brush the loaf with butter twice, applying the second coat after the first one has soaked in, then pack on the sugar mixture with your palms.

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