Sticky Bun Donut Loaf

Ingredients

Instructions

1. Preheat 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.
2. Make 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.
3. Make 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.
4. Slowly 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.
5. Remove 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.
6. In a large bowl, whisk the granulated sugar, brown sugar, oil, yogurt, vanilla bean paste and milk until smooth.
7. Sift 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.
8. Spoon 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.
9. Dollop the remaining batter over the crumble, then gently connect and smooth the spoonfuls without stirring the layers together.
10. Bake 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.
11. Before 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.
12. Let 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.
13. Leave 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.
14. Carefully 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.
15. Let 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.