Obsessed Cakes
Snickerdoodle Donut Loaf
A soft snickerdoodle donut loaf with cinnamon in the batter, buttery cinnamon streusel, a crackly cinnamon-sugar topping, and a thin vanilla glaze.
- Prep
- 30 min
- Bake
- 45-90 min
- Total
- 1 hr 40 min
- Yield
- One 9x5-inch loaf
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Ingredients
Snickerdoodle Streusel
- 73 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) all-purpose flour
- 50 g (about 1/4 cup) granulated sugar
- 15 g (about 1 tablespoon + 1/2 teaspoon) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 54 g (about 3 tablespoons + 2 1/2 teaspoons) cold butter, cubed
- 1/4 teaspoon vanilla bean paste
Cinnamon Sugar Topping
- 12 g (about 2 7/8 teaspoons) granulated sugar
- 1 teaspoon ground cinnamon
Loaf
- 260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 220 g (about 1 cup + 2 tablespoons) granulated sugar
- 120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon apple cider vinegar
Vanilla Glaze
- 250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste
- Pinch fine sea salt
Before Baking
- Coarse sanding sugar, for sprinkling
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.
Instructions
- Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- Make the streusel. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters. Refrigerate while preparing the batter.
- In a small bowl, stir together the granulated sugar and cinnamon for the cinnamon sugar topping. Set aside.
- In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.
- Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg directly to the bowl. Whisk just until combined and no dry streaks remain.
- Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.
- Sprinkle the chilled streusel evenly over the batter, leaving some larger clusters intact.
- Evenly sprinkle the cinnamon sugar mixture over the streusel.
- Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- Bake for 45-90 minutes. Check the top around 45 minutes and tent loosely with foil if the streusel is sufficiently browned.
- 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 the streusel layer.
Ready to come out: 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.
- Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack and remove the parchment from underneath. Let it cool until warm but no longer hot.
- Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.
- Drizzle the glaze evenly over the warm loaf once it no longer feels hot. Allow the glaze to set before slicing.