Buttermilk Bar Donut Cake

• 总时间: 55 minutes

配料

221 g cake flour (1 3/4 cups + 2 tbsp), sifted

32 g all-purpose flour (1/4 cup)

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine sea salt

1/4 tsp ground nutmeg

198 g granulated sugar (1 cup)

108 g light brown sugar, packed (1/2 cup)

117 g neutral oil (1/2 cup + 1 tbsp)

144 g plain unsweetened yogurt of choice, room temperature (1/2 cup + 2 tbsp)

1 tbsp + 2 tsp cream cheese of choice, room temperature

2 tsp vanilla bean paste

108 g milk of choice, room temperature (scant 1/2 cup)

1 tsp apple cider vinegar

步骤

Preheat 350°F. Line 9x5 loaf pan.

Whisk dry.

Whisk wet until smooth.

Combine just until mixed.

Streusel

115 g all-purpose flour (1 cup)

80 g granulated sugar (1/3 cup + 1 tbsp)

1/2 tsp fine sea salt

85 g butter of choice, cold + cubed (6 tbsp)

1/2 tsp vanilla bean paste

Whisk flour, sugar, salt.

Add butter + vanilla.

Cut in until craggy crumbs form.

Chill.

Assembly + Baking

Add just under half the batter to pan.

Top with half the streusel.

Add remaining batter, spread gently.

Top with remaining streusel. Do not press.

Bake 50–60 min.

Tent with foil if browning too fast.

Bake until moist crumbs / 200–203°F internal temp.

Cool completely.

Glaze

180 g powdered sugar (1 1/2 cups), sifted

45–60 g milk of choice (3–4 tbsp), room temperature

1/2 tsp vanilla bean paste

Pinch fine sea salt

Whisk sugar + salt.

Add vanilla + 3 tbsp milk.

Add more milk until thin + glossy.

Drizzle over cooled loaf.

Let set until crackly