I felt very “out of the loop” recently when I saw numerous posts about this viral donut loaf one morning. I had to make it right away! 😉 It delivered as promised- it tasted like a giant cake donut. Ridiculously good. The freshly ground nutmeg made it exceptional.
This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever, via thekitchn.com. It was reminiscent of a pound cake but had a lighter texture. Fabulous! Next time I plan to try baking it in my Pullman loaf pan.
Yield: 1 (9-inch) loaf, Serves 8 to 10
For the Loaf:
- nonstick cooking spray for pan
- 2 3/4 cups (352g) unbleached all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp freshly grated nutmeg
- 14 T (197g) unsalted butter, at room temperature
- 3/4 cup plus 2 T (175g) granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (225g) well-shaken buttermilk, at room temperature
- 1 cup (120g) confectioners’ sugar, divided, sifted, plus more as needed
- 2 T (28g) unsalted butter, melted
- Position a rack to the lower third of the oven and preheat it to 325°F, preferably on convection.
- Spray a 9×5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
- Add the sugar and vanilla and beat until light and fluffy, about 3 minutes.
- Beat in 1/4 cup of the flour mixture.
- Beat in the eggs, 1 at a time.
- Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture.
- Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top.
- Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
- Let cool in the pan set over a wire rack for 15 minutes.
- Use the parchment paper to lift the loaf from the pan. Let rest for another 20 to 30 minutes.
- When the loaf is cool and firm enough to handle, but still slightly warm, sift 2/3 cup of the confectioners’ sugar all over a large rimmed baking sheet (keep the sieve handy).
- Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it.
- Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar.
- From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides.
- Lastly, brush the top with the butter, and sift the remaining 1/3 cup confectioners’ sugar over the top of the loaf.
- Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. (I skipped this step and my loaf had plenty of sugar.)
- Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.