Louisiana Crunch Cake Food

LOUISIANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Thoroughly grease and dust your bundt pan.
• Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
• One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
• Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
• Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
• Leave your cake to cool for 10 minutes before turning out.

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

LOUISIANA CRUNCH CAKE

Steps:

• Preheat the oven to 375.
• Prepare a 9-10 inch bundt pan with either Baker's
• Secret or butter and flour being sure to coat the middle tube as well as any flutings very well. Set aside.
• In a medium sized bowl, mix the filling ingredients together well: chopped pecans, brown sugar and cinnamon. Set aside.
• In a large bowl, mix cake mix, sour cream, oil, sugar, water and eggs together and beat on high for 2 minutes.
• Pour ⅔ of the batter into the prepared bundt pan.
• Sprinkle the surface of the batter evenly with the filling. Do so gently.
• Pour the remaining batter over the top of the cake and filling.
• Transfer to the preheated oven on the middle rack in the center of the oven. Bake for 45-55 minutes. Begin checking the cake after 35 minutes. The cake is done when it springs back from being touched and gently pressed in.
• Cool on a wire rack for 10 minutes, then loosen gently with a knife and invert onto cake plate removing the cake from the pan.
• When cool, prepare the glaze by mixing the confectioners sugar with the milk. Pour over the cooled cake. Allow to set.

THE BEST LOUISIANA CRUNCH CAKE EVER RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Sift together cake flour, salt, baking powder and soda. Set aside. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Mix in sour cream and vanilla extract. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). While the cake is baking, with a whisk, blend all of the glaze ingredients until smooth and ready to pour over the hot cake. Drizzle glaze over the crunchy top portion of cake.