Click the link in my bio for ALL recipes 😍 ♥️I’ve been using the @Kalo app to track my calories (and sweet tooth) and it helps me stay on track! ♥️Cornbread donut loaf - 190 g light brown sugar, packed (scant 1 cup) - 85 g granulated sugar (scant ½ cup) - 110 g neutral oil (½ cup) - 20 g melted butter (1 tablespoon + 1 teaspoon) (I use Country Crock Plant Butter Sticks) - 160 g plain unsweetened yogurt (⅔ cup), room temperature (I use Forager) - 145 g milk (just over ½ cup), room temperature (I use Silk) - 2 teaspoons vanilla bean paste - 1 teaspoon apple cider vinegar - 175 g all-purpose flour (1⅓ cups + 2 tablespoons) - 100 g fine yellow cornmeal (scant ⅞ cup) - 6 g cornstarch (2 teaspoons) - 2 teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon fine sea salt - ¼ teaspoon ground nutmeg Sugar Crust - 30 g coarse sanding sugar - 15 g granulated sugar - 6 g fine yellow cornmeal (2 teaspoons) - tiny pinch fine sea salt - tiny pinch ground nutmeg Vanilla Glaze (Optional) - 150 g powdered sugar (1¼ cups), sifted - 50–55 g milk (scant ¼ cup) - ½ teaspoon vanilla bean paste - tiny pinch fine sea salt Instructions 1. Preheat oven to 350°F. Grease and fully line a 9x5 loaf pan with parchment. 2. In a small bowl, stir together all sugar crust ingredients. Set aside. 3. In a large bowl, whisk together brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth. 4. Add dry ingredients directly to the bowl. 5. Whisk until fully combined and no dry streaks remain. 6. Transfer batter to prepared loaf pan and smooth the top. 7. Sprinkle sugar crust evenly over the entire surface. 8. Bake for 45-55 minutes, until a tester inserted into the center comes out clean. 9. Cool in the pan for 25 minutes, then transfer to a wire rack. 10. If glazing, whisk all ingredients until smooth and fluid. Spoon over the slightly warm loaf and chill. 11. Best after chilling overnight #summerdessert #breakfastrecipes #easydessert #dairyfree - @obsessedwithcashews