Cherry Old-Fashioned Donut Loaf
5.0 from 2 reviewsThis Cherry Old-Fashioned Donut Loaf turns the unmistakable flavor of a cherry cake donut into a thick, sliceable loaf. Maraschino cherries and cherry emulsion give the crumb its sweet nostalgic flavor, while a buttery streusel layer and vanilla crackle glaze bring in the crisp edges and bakery-style finish that define my old-fashioned donut loaf series.
The details matter here: drain and dry the cherries twice, keep the streusel cold, stop filling the pan just below three-quarters full, and let the baked loaf cool until warm but no longer hot before glazing. Those small steps keep the crumb tender, the cherry flavor clear, and the glaze sitting on the surface instead of disappearing into the loaf.
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Chasing the Cherry Donut Flavor I Remember
I first tried this loaf with dried cherries because I love the chewy dried blueberries in my Blueberry Old-Fashioned Donut Loaf. The idea made sense on paper, but the dried cherries tasted too tart here. This loaf needed to stay closer to the sweet, unmistakable cherry flavor and soft texture of the cake donuts I was trying to recreate.
I also sampled freeze-dried cherry powder alongside the loaf. I still love fruit powders for building bright flavor without extra moisture, but here the powder and cherry emulsion pulled in different directions. The emulsion and maraschino cherries gave me the soft, sweet donut-shop flavor I was after.
Working with emulsions has given me a different way to revisit the nostalgic flavor of store-bought donuts and the donut shops we love. This cherry version is vivid, soft, sweet, and immediately recognizable.
Ingredient notes
Key ingredients
Maraschino cherries
Drain them thoroughly, pat them dry before chopping, and pat them dry again afterward. Removing excess syrup keeps the crumb from developing wet cherry pockets.
Cherry emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's cherry bakery emulsion.
Keep the cherry emulsion in this one! Alongside the maraschino cherries, it gives the loaf that unmistakable cherry cake-donut flavor. Use just the listed half teaspoon so the cherry stays sweet and balanced.
Almond extract
A small amount rounds out the cherry flavor in the loaf. Measure carefully so it supports the cherry without becoming the dominant flavor.
Gel food coloring
It is completely optional and does not alter the flavor.
Plain unsweetened yogurt
Yogurt gives this egg-free loaf moisture and body while helping the crumb stay tender and substantial.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
LorAnn Cherry Bakery Emulsion
The cherry emulsion I use in this loaf.
AmeriColor Super Red
The concentrated gel color I tested in both the cherry loaf and its glaze.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use, linked to the 4-ounce Walmart bottle.
From this recipe
Tested notes
Drain and dry the maraschino cherries thoroughly before and after chopping to prevent wet pockets in the loaf.
Fill the pan only to just below three-quarters full, even if a little batter remains.
Check the streusel at 45 minutes and tent loosely with foil if it is browning quickly.
Test the cake portion rather than the middle streusel seam when checking for doneness.
I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.
Step by step
How It All Comes Together
Step 1
Make and chill the vanilla streusel
Whisk the flour, sugar, and salt, then work in the cold butter and vanilla bean paste until you have fine crumbs and larger buttery clusters. Refrigerate the streusel while you prepare the cherries and batter.
Keep the butter cold for the streusel. 
Leave a mixture of small crumbs and larger clusters. Step 2
Dry the cherries twice
Drain the maraschino cherries and pat them very dry before chopping. Blot the chopped pieces again so excess syrup does not create wet pockets in the finished loaf.
Drain, chop and dry the cherries before adding them to the batter. Step 3
Mix the cherry batter
Whisk the wet ingredients, cherry emulsion, almond extract, and food coloring until smooth. Add the dry ingredients and whisk only until no dry streaks remain, then gently fold in the dried cherry pieces.
Fold the dried cherries in gently at the end. Step 4
Build the streusel layers
Spread half of the batter into the lined pan and add half of the cold streusel. Cover it with more batter, stopping just below three-quarters full, then finish with the remaining streusel and sanding sugar.
Layer the batter and streusel without pressing the crumbs down. Step 5
Bake until the deep center is ready
Check the top around 45 minutes and tent it loosely with foil if sufficiently browned. Continue baking until the center reaches 205-210°F, no longer jiggles, and a tester inserted into the cake portion shows moist crumbs rather than wet batter.
Cool in the pan for 20 minutes before lifting onto a rack. Step 6
Glaze, set, and slice
Move the loaf to a wire rack and let it cool until warm but no longer hot. Pour on the vanilla glaze, let it settle around the streusel, and allow it to set before slicing.
Add the glaze while the loaf is warm but no longer hot. Let the glaze set before cutting the loaf. The red glaze sets around the streusel on top of the sliced loaf.
From Instagram
Watch the reel
Watch the cherry cake-donut batter, buttery streusel, and vanilla crackle glaze come together from bowl to slice.
Open the reelTroubleshooting
If This Happens
The streusel feels soft or greasy
Return it to the refrigerator before layering the loaf. Cold butter helps the streusel hold onto its loose clusters instead of melting into the batter.
The top is brown but the center is not ready
Tent the loaf loosely with foil and continue baking. The deep center still needs to reach 205-210°F and a tester inserted into the cake portion should show moist crumbs rather than wet batter.
It is taking a long time to bake
Every oven is different, and this deep loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The glaze is disappearing into the loaf
Let the loaf cool on the wire rack until warm but no longer hot before glazing. A hot loaf can melt the glaze and pull it into the crumb instead of letting it form a thin crackly coating.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Let the glaze set completely before slicing for the cleanest pieces and best crackle.
The cherry, vanilla, and buttery streusel settle together beautifully overnight, so the loaf is especially good the next day.
Keep it good
Storage
Fridge
Store the glazed loaf covered in the refrigerator for up to 4 days.
Serve
Let chilled slices sit at room temperature briefly before serving if you prefer a softer crumb.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Questions that come up
Can I substitute cherry extract for the cherry emulsion?
I do not recommend it. LorAnn Cherry Bakery Emulsion is water-based and keeps its concentrated flavor through baking better than an alcohol-based cherry extract. Use 1/2 teaspoon: that conservative amount gives the loaf its nostalgic cherry-donut flavor without letting it veer medicinal.
Can I use fresh cherries?
I have not tested fresh cherries in this loaf. They contain more moisture and do not provide the same sweet, concentrated donut-shop flavor as maraschino cherries, so I recommend following the recipe as written.
Can I use dairy ingredients?
Yes. I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.
How do I know when the loaf is done?
The center should reach 205-210°F (96-99°C), no longer jiggle, and a tester inserted into the cake portion should come out with moist crumbs but no wet batter. Check beside the streusel seam rather than directly through it.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 30 min
- Bake
- 55-90 min
- Total
- About 2 hr 30 min, including cooling and glaze setting
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Cherry Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 220 g granulated sugar220 g (about 1 cup + 2 tablespoons) granulated sugar
- Coarse sanding sugar, for sprinkling before bakingCoarse sanding sugar, for sprinkling before baking
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon LorAnn Cherry Bakery Emulsion1/2 teaspoon LorAnn Cherry Bakery Emulsion
- 1/8 teaspoon almond extract1/8 teaspoon almond extract
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
- 75 g maraschino cherries, very well drained, patted dry, and finely chopped (weigh for accuracy)75 g maraschino cherries, very well drained, patted dry, and finely chopped (weigh for accuracy)
- Red gel food coloring, optional and to preferenceRed gel food coloring, optional and to preference
Vanilla Crackle Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Red gel food coloring, optional and to preferenceRed gel food coloring, optional and to preference
- Pinch fine sea saltPinch fine sea salt
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2Drain the maraschino cherries thoroughly and pat them very dry with paper towels. Finely chop the cherries, then pat the chopped pieces dry again to remove as much excess syrup as possible. Set aside.
- 3In a medium bowl, whisk together the flour, granulated sugar, and salt for the streusel. Add the cold butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 4In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, cherry emulsion, almond extract, apple cider vinegar, and red food coloring, if using, until completely smooth.
- 5Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk just until combined. Do not overmix.
- 6Gently fold in the chopped maraschino cherries just until evenly distributed.
- 7Spread half of the batter into the prepared loaf pan and sprinkle half of the chilled streusel evenly over it.
- 8Carefully spread additional batter over the streusel until it is completely covered, stopping when the pan is just under three-quarters full. Do not fill the pan higher.
- 9Sprinkle the remaining streusel evenly over the top, preserving plenty of large buttery clusters, then sprinkle generously with coarse sanding sugar.
- 10Bake at 350°F (175°C) for 55-90 minutes. Check the streusel around 45 minutes and tent loosely with foil if necessary.
- 11
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding cherry pieces and the streusel layer.
Ready to come out: The center no longer jiggles and the tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 12Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack. Let it cool until warm but no longer hot.
- 13Whisk together the powdered sugar, milk, vanilla bean paste, food coloring, if using, and salt until completely smooth. The glaze should be thick but pourable and ribbon from the whisk.
- 14Spoon or pour the glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
- 15Allow the glaze to set completely before slicing.
Helpful notes
- Drain and dry the maraschino cherries thoroughly before and after chopping to prevent wet pockets in the loaf.
- Fill the pan only to just below three-quarters full, even if a little batter remains.
- Check the streusel at 45 minutes and tent loosely with foil if it is browning quickly.
- Test the cake portion rather than the middle streusel seam when checking for doneness.
- I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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Ratings and reviews
So delicious, what a wonderful recipe. My friends devoured this in minutes and raved about the texture and flavor.
Yay!! Thank you so much for sharing, Finn. I'm thrilled to hear everyone loved it!!
Absolutely insane!! This cake is a true confectionary masterpiece and was a huge hit. I had leftover batter and streusel crumble, so I made 4 muffins out of that. I used the same layering instructions (batter, streusel, batter, streusel), and baked those for 20 mins- they were great!!
Ah! I'm so glad you all like them, Myna! I really appreciate you sharing and I'm loving this muffin idea, too!!
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