Donut Loaf

Donut Loaf

Recipe #5 of the treat yo self challenge

counter cakes chapter

I love a good donut - a good raised glazed donut, that is. I'll settle for a Long John or a bear paw or a Boston cream (all raised varietals), but my heart will always lie with the raised glazed variety in particular.  

Note the conspicuous absence of any cake donuts on my favorites list. Cake donuts, to me, are usually dense and dry and coated with rancid powdered sugar that blows up your nose and makes you choke even more than you already were on the cakey, dry crumbs. Blech.

So when I realized this morning that I was tired of the sweet breads chapter (after only 3 recipes, lol) and needed something different this weekend, I started paging through the rest of the book... It's not pie season yet... too early in the day for cookies... but "counter cakes"? That definitely sounded promising!

Several of the reviews for this book mentioned this Donut Loaf recipe as a winner, so despite my obvious hesitations I figured it would be a good one to try, particularly on a cold and blustery Saturday morning when my beloved child woke me up at 5am. (Ugh.)

It was an easy enough recipe and we had all the ingredients on hand, so I threw it together and waited for my oven timer to go off...

Verdict:  Well, it tasted like how I imagine a "good" cake donut (if there even is such a thing) should taste like. It was cakey and soft, kind of like banana bread without the banana flavor - all that would be left is some cake texture and a little bit of some sweet spice (nutmeg, in this case). So, it was fine and all, I guess. Mike and Rose both enjoyed it, but I will admit that it certainly didn't sing to my heart. Oh well, still a fun experiment in baking!