Ingredients for The Best Louisiana Crunch Cake Ever
- 2 cups cake flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- Baking Soda
- Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- Pure Vanilla Extract
- Sweetened Flaked Coconut
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How to Make The Best Louisiana Crunch Cake Ever
- Preheat oven to 350°F (175°C).
- Sift together 2 cups cake flour, 1 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually add 2 cups granulated sugar, beating until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Grease a bundt cake pan (preferably non-stick). Sprinkle 1/4 cup granulated sugar evenly on the bottom and sides (about 3 inches up). Tap the pan to distribute.
- Add about 1/2 cup unsweetened coconut flakes to the bottom of the pan.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Use a knife to loosen the edges if necessary. Ensure the sugared coconut side is facing up.
- Drizzle with your favorite vanilla almond glaze (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
238g
Fat
86g
Carbs
33g
