Louisiana Crunch Cake
Louisiana Crunch Cake is a moist yellow cake topped with a vanilla glaze, toasted coconut, and toasted almonds. This delicious Southern classic is easy to make and is perfect for a weeknight dinner, potluck, or family get-together.
Servings: 12
Calories: 600kcal
Equipment
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups granulated sugar
- 1 cup butter softened at room temperature
- 4 large eggs room temperature
- ¼ cup sour cream room temperature
- 2 teaspoon vanilla extract
- 1 cup buttermilk room temperature
Bundt pan
- 1 - 2 tablespoon unsalted butter to grease the pan
- ¼ cup granulated sugar
- ⅓ cup sweetened coconut
Glaze
- 2 cups confectioners' sugar sifted
- ¼ cup butter melted
- ½ teaspoon vanilla extract
- 2-3 tablespoon whole milk or heavy cream
- ¼ cup almonds sliced
- ¼ cup sweetened coconut toasted
Instructions
Bundt Pan
- Preheat the oven to 350 degrees F.
- Generously butter a bundt pan and sprinkle ¼ cup of sugar to the inside of the pan. Leave any excess sugar in the pan.
- Add the coconut to the bottom of the pan. Set aside until needed.
Cake Batter
- Add the all-purpose flour, salt, baking powder, and baking soda to a bowl and whisk to combine. Set aside until needed.
- Add the room temperature butter to the bowl of a stand mixer fitted with the paddle and whip on medium speed, until light and fluffy, 3-4 minutes. Scrape the bottom and sides of the bowl.
- Slowly add the granulated sugar to the whipped butter and mix on slow speed until blended . Increase the speed to medium and continue to beat the butter mixture until fluffy, 2- 3 minutes. Scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, mix enough to incorporate the egg. Scrape the bowl between each addition.
- Add the sour cream and vanilla extract to the bowl and mix to combine. Scrape the bottom and sides of the bowl.
- With the mixer on low speed, slowly add half of the flour mixture, mixing just enough to combine.
- Add the buttermilk to the mixture, mixing just enough to combine. Scrape the bottom and sides of the bowl.
- Add the remainder of the flour and mix on low until just combined. Scrape the bottom and sides of the bowl. to make sure all of the flour has been mixed in. Be careful not to overmix the batter.
- Pour the batter into the prepared bundt pan. Tap the pan to even out the batter and remove any air bubbles.
- Place the pan on the center rack of the preheated oven and for 55-60 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs.
- Set the cake in the pan on a wire rack to cool for 10 minutes.
- Carefully turn the out cake to a cake plate or stand and allow to fully cool.
Glaze
- Add the confectioners' sugar, melted butter, 2 tablespoons of whole milk (or heavy cream), and vanilla extract to a bowl and whisk to combine. Add more milk, as needed until the glaze has a thick, but pourable consistency.
- Drizzle the glaze over the cooled cake.
- Sprinkle the almonds and coconut over the top of the cake.
Nutrition
Calories: 600kcal | Carbohydrates: 86g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 303mg | Potassium: 172mg | Fiber: 2g | Sugar: 60g | Vitamin A: 777IU | Vitamin C: 0.04mg | Calcium: 75mg | Iron: 2mg