Donut Loaf Around, Make This Soon!

I visited my town library recently and requested the cookbook Midwest Made by Shauna Sever. This is a feeble attempt to be more discriminating before buying another cookbook.  The librarian cheerfully responded with, “we can order that from Amazon for you! The book will be sent directly to you and you can then keep the book for any length of time. When you are good and ready, return it to the library.

You’re joking, right?  Nope.

Two days later, I found a brand spanking new copy of Midwest Made sitting on my front doorstep.  I broke open that puppy and started scanning the book for recipes I wanted to try.

I started with her Jammy Winter Fruit and Brown Butter Bars (will post soon).  The cookie dough, studded with walnuts and oatmeal, serves as both the base and topping.  It’s a keeper.  But the filling, an apple and pear jam, didn’t stand out.  I would try a berry jam or use tart apples next time to bump up the flavor.  

On the other hand, the Donut Loaf was a straight winner!  Initially, the 2 teaspoons of nutmeg threw me for a loop, not my favorite spice. But multiple positive reviews convinced me to take the donut challenge.  I’m glad I did.  Think giant powdered sugar donut but sliced from a loaf.  The inside of the loaf is moist, tender with a nice crumb with just a bit of density like a cake donut.  The outside makes me feel like a kid again, a flurry of powdered sugar with every bite.

The recipe is pretty much a classic loaf bread cake.  Cream butter and sugar.  Add just a quarter cup of the flour mixture, beat and then add eggs one at a time. I’m not sure why she adds a small amount of the dry ingredients before the eggs, maybe it prevents the batter from curdling after adding the eggs.  Just a guess.  Add the dry ingredients by alternating with the buttermilk.  The process results in a fine crumb, tender cake-delicious.  I used freshly grated nutmeg for the cake as recommended.  It wasn’t overpowering but surprisingly subtle.

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Donut Loaf from Midwest Made

Powdered sugar donut of your childhood back as an easy to make Donut Loaf

Course Cake, Dessert, Snack

Cuisine American

Keyword Donut Loaf, Loaf bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Ingredients

• Nonstick cooking spray for pan
• 2 3/4 cups unbleached all-purpose flour spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons freshly grated nutmeg
• 14 tablespoons unsalted butter at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• 1 cup well-shaken buttermilk at room temperature
• To finish:
• 1 cup powdered sugar sifted, plus more as needed
• 2 tablespoons unsalted butter melted

Instructions

• Position a rack to the lower third of the oven and preheat it to 325°F. Spray a 9x5-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 30 minutes.
• When the loaf is cool and firm enough to handle, but still slightly warm, sift the powdered 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, grab a handful or two of sugar from the tray, deposit into the sieve, and sift sugar generously over the top of the loaf. Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. 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.

Notes

Nutmeg: Freshly grated makes a difference.