Sticky Bun Donut Loaf
Be the first to reviewThis sticky bun donut loaf has a buttery crumble filling and a generous pecan topping that bakes underneath the cake, then becomes the top when you turn it out. Brown sugar caramel, vanilla and a little cinnamon bring the sticky bun flavor. No glaze needed.
For more sticky pecans, try my Banana Sticky Bun Cake. If you love a glazed loaf, try my French Toast Old-Fashioned Donut Loaf next.
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Lovely warm, even better the next day
The buttery filling helps create that cake-donut texture, especially after the loaf has fully cooled in the fridge. I think it tastes even better the next day, but it is magical fresh from the oven, too. The loaf in my photos is still warm.
Ingredient notes
Key ingredients
Unroasted pecans
I use unroasted pecans, roughly chopped. They caramelize and brown beautifully during the bake, which saves a separate toasting step.
Butter and brown sugar
They form the sticky topping with cream. Keep the butter for the crumble cold so you can work it into the flour and sugars.
Plain unsweetened yogurt
Use it at room temperature along with the milk for a smooth batter.
Testing notes
Why this works
Line the whole pan
Use two crossed sheets of parchment to cover the bottom and all four sides, pressing the paper into the corners. The topping can go into the pan as soon as it is ready; there is no need to cool it first.
Give this loaf its own baking time
This takes a little longer than my other donut loaves. Mine took exactly 60 minutes, with a loose foil tent at 45 minutes. Your oven may need a different amount of time, so check the cake at the center before taking it out.
Step by step
How It All Comes Together
Step 1
Make and chill the crumble
Work the cold butter into the dry ingredients, squeeze into clusters, and refrigerate while you prepare the topping and batter.
Combine the dry crumble ingredients before adding the butter. 
Work the cold butter through the dry ingredients evenly. 
The crumble should hold together when squeezed, ready to break into clusters. Step 2
Cook the sticky pecan topping
Gently bubble the butter and brown sugar, stir in the cream, then add the vanilla bean paste, salt and unroasted pecans off the heat. Spread it straight into the lined pan while warm.
Start the sticky topping with butter and brown sugar. 
Stir the cream into the melted butter and sugar. 
Add the unroasted pecans after taking the pan off the heat. 
Stir until the pecans are coated in the caramel. 
Spread the warm pecan mixture across the bottom of the fully lined pan. Step 3
Mix the cake batter
Whisk the wet ingredients and sugars until smooth. Sift the dry ingredients over them and gently mix just until no flour streaks remain.
Combine the sugars with the wet cake ingredients. 
Whisk until the mixture is smooth before adding the flour. 
The cake gets cinnamon and a little nutmeg. 
Mix gently once the dry ingredients go in, then stop when no dry streaks remain. Step 4
Cover the pecans with batter
Spread a little over half the batter evenly over the pecan topping, using a light touch.
Add a little over half the batter over the pecans. 
Gently spread an even layer without stirring the pecans through it. Step 5
Add the buttery middle
Scatter all the chilled crumble over the first batter layer, keeping it in clusters.
Keep the crumble in clusters as you scatter it over the batter. 
Use all the crumble for this middle layer. Step 6
Cover with the remaining batter
Dollop the remaining batter over the crumble and gently connect the spoonfuls.
Place the remaining batter over the crumble in spoonfuls. 
Connect the spoonfuls gently, keeping the crumble underneath. Step 7
Bake and turn out while warm
Follow the center checks in the recipe card. Rest the baked loaf in its pan for about 15 minutes, invert securely, and leave the pan upside down for a couple of minutes before gently tapping and lifting it off.
Keep the pan and the surface beneath it firmly supported as you turn it out. Step 8
Put the pecans back on top
Peel the parchment away carefully. Some topping may have baked into the center; spoon the pecans left on the paper back over the loaf to finish the top.
Spoon the pecans that stayed on the parchment back over the loaf. Step 9
Slice and serve
The loaf in these photographs is still warm. Let it rest until sturdy enough to slice; a longer rest gives a firmer slice.
The topping is in place and the loaf is ready to slice once sturdy enough. 
The buttery crumble blends into the cake as it bakes. 
Each slice has cake, buttery filling and caramelized pecans. The center is soft while the warm loaf is freshly sliced. Step 10
The sticky bun finish
These finished views show the caramelized pecans, buttery middle and soft cake crumb. It is also lovely chilled the next day.
Get a little of the sticky pecan topping with the cake. The topping sits over the browned edges and soft cake crumb. 
A close look at the pecans after baking in the caramel. 
The pecans give this loaf its sticky bun finish without a glaze. 
Let the loaf rest longer if you prefer a firmer slice.
Troubleshooting
If This Happens
The middle of the topping looks lower than the edges
That can happen because some of the pecan topping bakes into the center of the cake. Once you peel away the parchment, spoon the topping that stayed on the paper back over the lower areas and edges. It makes a beautiful, generous top.
The loaf is too soft to slice neatly
Let it rest longer. It is soft when warm, as shown in my photos, and becomes more set as it cools. Refrigerate the fully cooled loaf if you want that firmer cake-donut texture.
Keep it good
Storage
Fridge
Once the loaf is completely cool, store it in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze the completely cooled loaf or individual slices for up to 3 months. Wrap tightly in plastic wrap and a layer of foil, protecting the sticky topping with parchment if needed. Thaw overnight in the refrigerator, still wrapped, then let it reach room temperature before unwrapping and serving.
Recipe FAQ
Questions that come up
Can I use a different pan or make muffins?
Yes, you can use other pan shapes or make muffins, but the baking time will change. Line the pan or muffin cups well and keep the pecan mixture underneath the batter. Start checking smaller portions earlier and use the center doneness checks rather than the loaf's 60-minute timing.
Does this need a glaze or an emulsion?
No. The sticky pecan topping finishes the loaf, and vanilla bean paste, cinnamon and nutmeg flavor the cake.
Can I use vanilla extract instead?
Yes. Use the same amounts of vanilla extract in place of the vanilla bean paste.
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.
More donut loaves to try
- Prep
- About 25 min (estimated)
- Bake
- 60 min in my oven; allow longer as needed
- Total
- About 1 hr 45 min or longer (estimated), including resting
- 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
Sticky Pecan Topping
- 70 g butter70 g (5 tablespoons) butter
- 110 g light brown sugar, packed110 g (about 1/2 cup + 1/2 tablespoon) light brown sugar, packed
- 45 g cream, room temperature45 g (3 tablespoons) cream, room temperature
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 115 g unroasted pecans, roughly chopped115 g (about 1 cup) unroasted pecans, roughly chopped
Crumble Filling
- 58 g all-purpose flour58 g (about 1/2 cup) all-purpose flour
- 20 g light brown sugar, packed20 g (1 1/2 tablespoons) light brown sugar, packed
- 20 g granulated sugar20 g (1 tablespoon + 2 teaspoons) granulated sugar
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 43 g cold butter, cubed43 g (3 tablespoons) cold butter, cubed
- 1/4 teaspoon vanilla bean paste1/4 teaspoon vanilla bean paste
Cake Dry Ingredients
- 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
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
Cake Wet Ingredients
- 70 g granulated sugar70 g (about 1/3 cup + 1 teaspoon) granulated sugar
- 150 g light brown sugar, packed150 g (3/4 cup) light brown sugar, packed
- 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
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 135 g milk, room temperature135 g (1/2 cup + 1 tablespoon) milk, room temperature
Pan used
One 9x5-inch light-colored metal loaf pan, lined across the bottom and all four sides with two crossed sheets of parchment.
Removing the parchment
After the 15-minute rest in the pan, invert the loaf onto a heatproof platter and leave the pan upside down for a couple of minutes. Tap gently, then lift the pan slowly so the parchment stays with the loaf. Peel the paper away carefully and spoon any pecans that stayed on it back onto the warm loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch light-colored metal loaf pan. Line with two long, crossed sheets of parchment, covering the bottom and all four sides and leaving overhangs. Press the paper into the corners.
- 2Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar and salt. Add the cold butter and vanilla bean paste. Work together with your fingertips until evenly mixed, then squeeze into clusters. Refrigerate while preparing the topping and batter.
- 3Make the sticky pecan topping: combine the butter and brown sugar in a small saucepan over medium-low heat. Stir until the butter melts and the mixture is evenly combined. Let it bubble gently for about 1 minute, stirring constantly and adjusting the heat as needed.
- 4Slowly stream in the cream while stirring. Return to a gentle bubble and cook for about 2 minutes, stirring constantly. It should thicken slightly but remain loose and pourable.
- 5Remove from the heat and stir in the vanilla bean paste, salt and unroasted, roughly chopped pecans. Immediately spread evenly over the bottom of the prepared pan. There is no need to cool the topping first.
- 6In a large bowl, whisk the granulated sugar, brown sugar, oil, yogurt, vanilla bean paste and milk until smooth.
- 7Sift the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg directly over the wet ingredients. Gently mix just until no dry streaks remain.
- 8Spoon a little over half the batter over the pecan mixture and gently spread evenly. Scatter all the chilled crumble over this layer, keeping it in clusters.
- 9Dollop the remaining batter over the crumble, then gently connect and smooth the spoonfuls without stirring the layers together.
- 10Bake with a foil-lined sheet pan on the rack underneath to catch drips. Mine took exactly 60 minutes total, with a loose foil tent at 45 minutes. Tent earlier if the top is browned enough, and continue baking under the foil as needed.
- 11Before removing the loaf, check the cake portion at the center, avoiding the crumble layer. A tester should come out clean or with moist crumbs rather than wet batter. Continue baking under the foil if needed.
- 12Let the loaf rest in the pan for about 15 minutes. Carefully release any cake touching the rim. Place a heatproof serving platter over the pan and, using oven mitts, hold the platter and pan firmly together and invert.
- 13Leave the pan upside down over the loaf for a couple of minutes, then give it a gentle, firm tap to help release the parchment. Slowly lift the pan away, checking that the parchment stays with the loaf rather than pulling the topping away. Turn it out while the caramel is still warm.
- 14Carefully peel away the parchment. Some of the pecan topping may have baked into the center of the cake, leaving the middle lower than the edges. Spoon the topping left on the parchment or in the pan back over the loaf to finish the top.
- 15Let the loaf rest until sturdy enough to slice. It can be served warm; the longer it rests, the more set it will be. Cool completely before covering and refrigerating.
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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