Friday, February 23, 2018

Louisiana Crunch Cake

If you never had this cake, you don’t know what you are missing. No…like seriously. From

Louisiana Crunch Cake Recipe


2 stick unsalted butter, softened
2 c. sugar
4 large eggs, room temperature
½ c. sour cream
2 tsp. vanilla extract
¼ tsp. almond extract
3 c. cake flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 c. buttermilk, room temperature
⅛ c. sugar
¼ c. sweetened coconut without problem ingredients (try organic)

3 tbsp. melted butter
2 tbsp. heavy cream
3 c. powdered sugar
¼ tsp. almond extract
pinch of salt


1. Preheat oven to 350 degrees F.

2. In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy. Add the sour cream and blend well along with the vanilla and almond extract.

3. Add the baking powder and baking soda; add the flour a cup at a time while interchangeably adding the buttermilk. Take an angel food cake pan (or a regular Bundt cake pan) and spray with baking spray. At the bottom of the pan sprinkle with the sugar and roll the sugar around in pan so it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batter in the pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes.

4. Once finished, allow to cool before removing from the pan.

5. To make the glaze: Add the melted butter, cream, and extract in a bowl. Slowly whisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.

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