Louisiana Crunch Cake
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
teaspoons
vanilla extract
-
1
cup
buttermilk, room temperature
Bundt Pan Preparation
-
1-2
tablespoons
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
tablespoons
whole milk or heavy cream
-
¼
cup
almonds, sliced
-
¼
cup
sweetened coconut, toasted
Instructions
- Preheat the oven to 350°F.
- Butter a bundt pan and sprinkle ¼ cup of sugar inside, leaving excess sugar in the pan.
- Add coconut to the bottom of the pan and set aside.
- In a bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
- In a stand mixer, whip room temperature butter until light and fluffy, about 3-4 minutes.
- Slowly add granulated sugar to the butter, mixing until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until combined.
- Gradually add half of the flour mixture, then buttermilk, mixing just enough to combine.
- Add the remaining flour and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan and tap to remove air bubbles.
- Bake for 55-60 minutes until a skewer comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
- For the glaze, whisk together confectioners' sugar, melted butter, vanilla, and milk until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with almonds and coconut.
Nutrition Facts (estimated)
Servings
12
Calories
600
Total fat
26g
Total carbohydrates
86g
Total protein
7g
Sodium
303mg
Cholesterol
121mg
You might also like