Sugar Crusted Vanilla Loaf (Printable)

Tender vanilla loaf with a crunchy sugar crust, ideal for tea time or a sweet snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened (115 g)
05 - 1 cup granulated sugar (200 g)
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ¾ cup whole milk, room temperature (180 ml)

→ Topping

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

# Steps:

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

# Expert Hints:

01 -
  • The sugar crust creates an irresistible crunch that contrasts beautifully with the soft, moist crumb inside.
  • It comes together in less than two hours from mixing bowl to cooling rack, making it perfect for unexpected guests or sudden cravings.
  • The vanilla flavor is clean and honest, letting the tender texture do most of the talking.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk won't blend into the batter smoothly and you'll end up with a grainy texture instead of that silky crumb.
  • The cinnamon on top is optional but it changes everything, adding a subtle warmth that makes people ask what the secret is without actually tasting cinnamon.
  • Don't skip the cooling time in the pan—it's tempting to turn it out right away, but those first 10 minutes let the structure set so your cake stays intact.
03 -
  • Toast a slice lightly the morning after you've made the cake—the warmth reactivates that sugar crunch and the interior becomes steamy and soft again, almost like fresh-baked.
  • If your kitchen runs cool, set your ingredients in a warm spot for 30 minutes before you start—cool ingredients make for a heavier batter that doesn't rise as high.

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