Powdered Sugar Doughnut Loaf Cake
Our new favorite throwback ~ if you loved donettes as a kid you're going to love this powdered sugar doughnut loaf cake even more!
Servings: 10
Equipment
- standard 9x5 loaf pan
- parchment paper
Ingredients
dry ingredients
- 2 3/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2 tsp nutmeg, freshly grated
wet ingredients
- 14 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 cup cultured buttermilk, shake before measuring
sugar coating
- 1 cup powdered sugar, sifted, or more as necessary
- 2 Tbsp butter, melted
Instructions
- Preheat oven to 325F. Spray or butter your loaf pan and line with a sling of parchment paper so you can lift the cake out after baking.
- Whisk the dry ingredients together in a small bowl and set aside.
- In a stand mixer (or with electric beaters) cream the butter until soft and fluffy, about 3 minutes. Then beat in the sugar and vanilla and continue to beat for another 3 minutes. Scape down the sides of the bowl often. This thorough creaming process helps produce a light fluffy cake.
- Beat in the eggs, one at a time, scraping down the bowl as needed. With the mixer on low, fold in the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour. Do not over mix at this point. Finally use a silicone spoonula to scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Turn the batter into your prepared pan and spread out evenly. Bake until the cake is risen, golden, and has cracked on top, about 60-75 minutes.* You can test with a toothpick inserted near the center, but don't test directly in the crack.
- Let the pan cool for 10 minutes on a rack, then carefully lift the cake out using the parchment paper "handles.' Let it cool further on the rack until it has firmed up but is still warm.
- Working in small sections, brush the cake with melted butter, I start with the sides. Immediately shower with powdered sugar through a mesh sieve. I do this over a baking sheet. Finish with the top, again doing it in sections, until it is completely coated with sugar. You may need to go over the cake with another layer of sugar (but don’t add more melted butter over the sugar, that will create a sticky mess.)
- The cake can be served warm (my choice!) or at room temperature. Store leftovers at room temperature covered with foil.
Notes
*This cake bakes at a lower temp so give it time to cook through. It should be fully risen, golden brown, and starting to get cracks along the top when it is fully baked.
Recipe from Midwest Made, adapted by Sue Moran
Nutrition
Calories: 377 kcal · Carbohydrates: 43 g · Protein: 6 g · Fat: 20 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 366 mg · Potassium: 201 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 652 IU · Vitamin C: 0.2 mg · Calcium: 90 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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