Louisiana Crunch Cake
A moist Southern classic dessert
Equipment
- 1 tube pan or bundt cake pan
Ingredients
- 3 cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups granulated sugar
- 1 cup butter softened
- 4 large eggs
- ¼ cup sour cream
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- ¼ cup granulated sugar for the pan
- ¼ cup nuts or coconut
Glaze
- 2 cups confectioners sugar
- ¼ cup butter melted
- ¼ cup whole milk you can also use evaporated milk or half & half
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract optional
Instructions
- pre-heat oven to 350℉butter and sugar your tube or bundt pan, once you butter or grease your pan, put ¼ cup of sugar in the bottom and swirl around till about 3 inches up the sides, the remaining just leave in the bottom of the pan.
- Sift together the flour, salt, baking powder and soda and set aside.
- In a large bowl beat the butter until fluffy, about 5 minutes. then add the 2 cups of sugar and continue beating for a couple of minutes.
- Add the eggs, one at a time making sure each one is mixed in well. Add the sour cream and vanilla extract.
- Alternating dry ingredients with the buttermilk just until they are combined, you don't want to overmix it for it will make for a dry cake. (see below if using coconut) Add batter to your prepared cake pan spread to make it even.
- Coconut: if using coconut you will sprinkle it into the pan before adding your batter.
- Bake for about 50 minutes to an hour until a toothpick comes out clean. Once baked remove it from the oven and let it sit foe 10 minutes. Then score around the pan and carefully remove it from the pan onto a rack to cool.
Glaze
- In a small bowl add confectioners sugar, melted butter, milk and extract. whisk until smooth. If using nuts add them after you drizzle the glaze over the cake pressing them in a bit so they stay.