Does Louisiana Crunch Cake have nuts?

No. At least, not in my recipe. You can add some finely chopped pecans to the cake to enhance the nutty flavor.

Can you use cake mix for this recipe?

I am sure you could, but I have not, so I wouldn’t be able to tell you what to expect. If you are going for the true Louisiana Crunch Cake texture, you wouldn’t want to use cake mix as it may not be as dense as a typical Crunch Cake recipe is.

Do all of the ingredients need to be at room temperature?

Yes. For this recipe, it is best that the ingredients are at room temperature for a smooth cake bake for a soft cake.

Louisiana Crunch Cake Recipe | Brown Sugar Food Blog

Description

This Louisiana Crunch Cake Recipe is a must for your family. This is a classic southern and delicious cake that everyone will love.

Ingredients

Units Scale

2 sticks unsalted butter, softened
2 c. sugar
4 large eggs, room temperature
1/2 c. sour cream
2 tsp. vanilla extract
1/4 tsp. almond extract
3 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk, room temperature
1/8 c. sugar
1/4 c. sweetened coconut

GLAZE

3 tbsp. melted butter
2 tbsp. heavy cream
3 c. powdered sugar
1/4 tsp. almond extract
pinch of salt

Instructions

Preheat the oven to 350 Degrees
In a large bowl, blend the butter until creamy, and add the sugar to blend until light and fluffy.
Add the eggs one at a time, ensuring each egg is well incorporated into the cake batter while scraping down the sides of the bowl after each egg. The mixture should be light and airy.
Blend the sour cream and vanilla, and almond extract.
Add the baking powder and soda; add flour a cup at a time while interchangeably adding the buttermilk using a hand-held or standing mixer.
Take a bundt or tube cake pan and spray it with baking spray. At the bottom of pan, sprinkle with the sugar and roll it around so it can be evenly distributed on the bottom and sides of the bundt cake pan. Shake off excess sugar.
Sprinkle the coconut around the bottom of the pan. Pour the batter into the pan on top of the coconut and place it on top of the baking sheet and then inside the oven for 50-60 minutes or until a toothpick can be inserted and it comes out clean. You should have a golden yellow cake.
Once finished, allow cooling before removing it from the pan for about 15 minutes. Then, flip the pan onto a cooling rack.
To make the glaze: Add the melted butter, cream, and extract in a medium bowl. Slowly whisk the powdered sugar, add a pinch of salt, drizzle the glaze on top of the cake and allow to set before serving. Store in an airtight container for cakes for up to one week.

Prep Time: 10 mins
Cook Time: 60 mins
Category: Dessert
Method: Bake
Cuisine: American

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