Louisiana Crunch Cake

By debicakes62

Ingredients

• Vanilla Glaze:
• 3 c. cake flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. granulated sugar
• 1 c. (2 sticks) butter...softened
• 1/4 c. sour cream
• 4 large eggs...room temp.
• 1 c. buttermilk
• 2 tsp. vanilla extract
• 1/4 c. white granulated sugar (optional)
• 1/4 c. sweetened coconut flakes (optional)
• 2 c. powdered sugar
• 4 tbs. butter...melted
• 4 tbs. canned evaporated milk
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract

Details

Servings 12
Preparation time 15mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Directions:
Preheat oven to 350 degrees...Have a non stick tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minutes).
Mix in sour cream.
Add eggs one at a time and beat until mixture becomes light and fluffy.
Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined.
PLEASE DO NOT OVER BEAT OTHERWISE CAKE IS GOING TO BECOME ROCK HARD!!!
Thoroughly grease a non stick tube pan! If your pan in not a non stick pan, you will need to grease and flour it.
(optional) Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated.
(optional) Sprinkle coconut flakes to the bottom of pan...You may add more or less coconut, its totally up to you.
Pour in batter.
Bake for 50 minutes to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry.
Once cake is finished baking, remove from pan and let cool.

Vanilla Glaze Directions:
Whisk together powdered sugar, melted butter and evaporated milk.
Add vanilla extract and lemon extract and mix.
Drizzle glaze over cake and let set for 10 minutes.

Number of Servings: 14

Recipe submitted by SparkPeople user KBURNS623.