The Best Louisiana Crunch Cake Ever 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.

LOUISIANA CRUNCH CAKE

Steps:

• Prepare a tube pan, or a Bundt pan, by lightly coating with shortening or softened butter. Coat the entire pan with almond flour. Lightly tap out the excess coconut flour.
• Crunch Layer
• Combine 1/4 cup of sugar and 1/4 cup of coconut flakes and sprinkle evenly over the bottom of the cake pan.
• Preheat the oven to 350°F.
• In a small bowl, combine the flour, baking powder, and baking soda. Set aside.
• Add the softened butter and granulated sugar to a large mixing bowl and beat until it is light and fluffy.
• Add the eggs, one a time. Mix well between each egg and scrape the bowl as needed.
• Add 1/3 of the flour mixture, and mix well.
• Add 1/2 of the buttermilk to the batter and combine.
• Add another 1/3 of the flour mixture and mix until the flour is incorporated.
• Add the last half of the buttermilk and the vanilla. Mix well.
• Add the remaining flour mixture and mix just until combined.
• Spread the batter over the coconut and sugar in the pan.
• Place into the preheated 350°F oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and allow to cool for at least 30 minutes.
• Remove the cake from the pan.
• Combine all the glaze ingredients and mix until smooth.
• Coat the cake with the glaze.
• Once the glaze has set you can slice and serve the cake.

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.