Sugar-Crusted Vanilla Loaf (Printable View)

Moist vanilla loaf with a crunchy sugar topping, perfect for afternoon indulgence.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (approx. 8.75 oz)
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened (4 oz)
05 - 1 cup granulated sugar (7 oz)
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ¾ cup whole milk, room temperature (6 fl oz)

→ Topping

09 - 2 tablespoons granulated sugar
10 - ½ teaspoon ground cinnamon (optional)

# Cooking Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
03 - Using a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in half the milk and combine. Repeat with remaining dry ingredients and milk, mixing just until incorporated.
06 - Transfer batter to prepared pan and smooth the surface. Combine sugar and cinnamon, then sprinkle evenly on top.
07 - Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
08 - Let cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The crunchy sugar topping stays crispy for days while the cake underneath stays impossibly tender.
  • It's foolproof enough for a weeknight but elegant enough to serve when someone drops by unexpectedly.
  • One loaf pan means minimal cleanup, maximum satisfaction.
02 -
  • Room temperature ingredients are not optional—I learned this the hard way when my butter was cold and the result was gritty texture instead of tender crumb.
  • Don't overmix once you add the flour; the moment everything is combined, stop. Excess mixing develops gluten and makes the cake tough instead of tender.
  • If your toothpick comes out with wet batter (not just moist crumbs), the cake needs another few minutes—underbaking leads to a dense, gummy center.
03 -
  • Invest in an oven thermometer; most ovens run hot or cold, and an extra 25 degrees changes everything about baking.
  • Use the parchment paper—it's the difference between a beautiful loaf that slides right out and one that tears apart in your hands.

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