Louisiana Crunch cake

By jab120638

Ingredients

• 2 stick 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

Details

Servings 1
Adapted from bsugarmama.com

Preparation

Step 1

Okay, so I love cake, right? I really do. My favorite dessert and cake is good ol Birthday Cake with Butter Cream Icing. The buttery the better!  However, I don’t like a lot of icing on my cake. Just a nice thin layer will do just fine. I prefer cakes that has a glaze instead of a full coat of icing. It’s better for me that way. Now that I am getting older and don’t eat many foods with refined sugar my taste buds are sensitive to desserts that are too sweet and rich. When I was younger and didn’t know any better about what I was doing to my body, I would buy a Louisiana Crunch Cake by a company called Entenmann’s and eat it for breakfast, lunch, and dinner everyday until it was gone. That is how amazing that cake is. It is also perfect with an icy cold glass of milk ( I no longer drink cow’s milk). I loved the cake so much, I thought I’d try to make it and see if it competes with Entenmann’s.

Preheat oven to 350 Degrees

In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy. Add the sour cream and blend well along with the vanilla and almond extract.

Add the baking powder and baking soda; add the flour a cup at a time while interchangeably adding the buttermilk. Take an angel food cake bundt (or a regular bundt cake pan) and spray with baking spray. At the bottom of the pan sprinkle with the sugar and roll the sugar around in pan so it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batter in the pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes.

To make the glaze: Add the melted butter, cream, and extract in a bowl.Slowly whisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.

As much as I push Coconut water I hate it too! I have to blend it with either Cranberry Juice or Orange Juice to get it in. This cake looks amazing!!! I have to give it a try.

It is too nasty. I have mixed it with smoothies.

This cake looks wonderful, I love a good buttery cake with icing (my man always goes nuts over refridgerated icing – he loves it so much, it’s cute)! Coconut water – I love it, but it has to be the 100% pure stuff. Lot’s of brands say 100% natural on the front of the packaging, but then it has some citric acid etc, and that makes it gross tasting to me. So I have it rarely, because the only brand I like is quite expensive… Cheers, Lisa

This makes my heart sing! So happy for you and your family’s belly.

This cake looks and sounds amazing. May I feature this recipe and your blog on my YouTube channel (CookingAndCrafting) when I make and post the recipe?

This recipe was delicious!!! A new family favorite. The crunch from the sugar and the touch of coconut makes this cake truly special! Nothing beats a wonderful, old-fashioned cake from scratch! Thank you for sharing!!

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