Louisiana Crunch Cake

Honestly, is there anything more delicious than a home-baked southern cake? If you are on the fence about this notion, just take one bite of my Louisiana Crunch cake recipe and I promise, you’ll be in total agreement! This cake is an authentic southern cake done right!!

Rich butter, lots of eggs, buttermilk, and a bit of sour cream mix with the usual cake ingredients to create a cake that’s buttery, tender, and moist and tastes just like something straight from your Grandma’s kitchen.

A golden crust enhanced with baked in sugar and coconut, and an almond vanilla glaze topped with sweet coconut flakes and chopped almonds will literally, rock your taste buds!

What I Love About This Louisiana Crunch Cake Recipe

What I love most about this cake recipe is the taste and texture! Really, both are just lovely! I also love that this cake is made from easy-to-find, all scratch ingredients. Nothing exotic that you have to search high and low for at the market.

You know I’m a big fan of a good bundt cake. They’re quick to put together and they’re baked up in a pretty, decorative pan. A simple glaze is all you need to add to give it a beautiful finish.

After you try this cake, I hope you’ll try a few of my other favorite southern bundt cakes. My red velvet bundt cake is just the right mix of sweet, tangy, and chocolatey. My hummingbird bundt cake has all the deliciousness of the classic layer cake with the ease of a bundt cake. My peach cobbler pound cake is everything a wonderful pound cake should be and is loaded with fresh peaches!

I think my all-time favorite bundt cake just might be my blueberry coffee cake. It’s the best blueberry cake to ever cross my lips. I swear!!!

Let’s bake this!

Louisiana Crunch Cake Ingredients

Cake:

• flour
• salt
• baking powder
• baking soda
• sugar
• butter
• egg
• sour cream
• vanilla extract
• buttermilk

Pan Prep

• butter
• sugar
• sweetened flaked coconut

Almond Glaze

• confectioner’s sugar
• vanilla extract
• almond extract
• milk
• almonds
• coconut

Louisiana Crunch Cake Tips

• Room Temp Eggs: Room temperature eggs make all the difference in a baked goods recipe. Why? The room temp of the eggs will help it trap more air in the batter, which will give a fluffier finished cake.
• Buttermilk: No buttermilk? No problem! Just combine the same amount of regular milk with about a tablespoon of lemon juice or vinegar. Let it sit, and you’ll start to notice the milk is curdling. This is transforming the milk into thicker, richer, tangier buttermilk.
• Measuring Flour: Believe it or not, how you measure your flour will make an enormous difference in the texture and moisture of your cake.
  • I first fluff the flour in the bag or container, with a whisk,  3-4 inches deep to aerate it and break up any clumps. Then, rather than scooping the flour, which compacts it and can add extra flour to the measuring cup, I spoon it into the measuring cup, piling it higher than the edges of the cup.
  • Then I remove the excess, overflowing top, with the straight edge of a small spatula directly back into my flour container.
• Mixing Time: The mixing time in the cake instructions is correct. It may be longer mixing than you’re used to, but the investment is well worth it. It produces an absolutely lovely texture that you just can get any other way.
• Pan Release: The cake releases well if you grease the pan well, with one minor caveat. Often, a few pieces of the sugar crust may pull off.  I don’t sweat it in this cake because the finished cake is covered in glaze, almonds, and coconut. All these, easily hide any imperfections.
  • If you want, you can peel the missing pieces of crust out on the pan and stick them back in place. The glaze will help them adhere.

How To Make Louisiana Crunch Cake

1. Whisk the dry ingredients.
2. In a stand-up mixer, beat the butter.
3. Add the sugar.
4. Add the eggs.
5. Add the sour cream.
6. Add the vanilla.
7. Add the flour mixture.
8. Add the buttermilk.
9. Sprinkle the sugar and coconut flakes to the bottom of the bundt pan.
10. Bake. Drizzle the glaze on top and garnish with almonds and coconut.

***See the full instructions below.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? The finished cake recipe will be just fine in the fridge for up to a week.
• Can You Freeze This Cake? Yes! This cake recipe is a very freezer-friendly treat. Slice it or store it whole, and you can freeze it for up to six months.
• Make Ahead Tips: Since this cake stores so well, you can always follow this recipe up to two days ahead of time, and just let your cake sit in the fridge, covered until it’s time to serve.
• Food Safety: If you’d like more info on food safety check out this link.

More Of My Favorite Cake Recipes Made in a Bundt

• Brown Sugar Pound Cake
• Chocolate Bundt Cake
• Peach Pound Cake
• Lemon Pound Cake
• Strawberry Pound Cake
• Lemon Cream Cheese Pound Cake
• Million Dollar Pound Cake
• Bourbon Pecan Pound Cake
• Irish Cream Cake
• Sour Cream Coffee Cake
• Crack Cake
• Tom Cruise Cake

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Save Recipe!

Print Recipe Pin Recipe

Louisiana Crunch Cake

Sweet coconut flakes and sliced almonds bring this Louisiana Crunch Cake to life! The store-bought favorite gets a makeover and a scrumptious creamy glaze.

Prep Time20 minutes mins

Cook Time50 minutes mins

Cooling Time50 minutes mins

Total Time2 hours hrs

Servings: 10 -12 servings

Author: Kathleen

Ingredients

Cake:

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 2 cups granulated sugar
• ▢ 1 cup butter, softened
• ▢ 4 large eggs, room temperature
• ▢ 1/4 cup sour cream
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup buttermilk, well shaken

Pan Prep:

• ▢ butter for greasing pan
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 heaping cup sweetened flaked coconut

Almond Glaze:

• ▢ 2 cups confectioners sugar, sifted
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 teaspoon almond extract
• ▢ 2-4 tablespoons milk
• ▢ 1/4 cup almonds, chopped
• ▢ 1/4 cup coconut, toasted

US Customary - Metric

Instructions

• Preheat the oven to 350ºF (177ºC).
• In a medium mixing bowl, whisk together flour (3 cups), salt (1 teaspoon), baking powder (1 teaspoon), and baking soda (1/2 teaspoon); set aside.
  
• In the bowl of a stand-up mixer, beat butter (1 cup) on medium speed, until light and fluff, 4 minutes. Scrape down the sides of the bowl.
  
• Gradually mix in sugar (2 cups) until blended. Continue to beat on medium, until fluffy, for another 3 additional minutes. Scrape down the sides of the bowl.
  
• Add eggs (4), one at a time, mixing after each addition just until the yolk disappears.
  
• Mix in sour cream (1/4 cup) and vanilla extract (2 teaspoons). Scrape down the sides of the bowl.
  
• Reduce mixer speed to low. Gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture, on low speed until just combined. Do not overbeat! Scrape down the sides of the bowl with a rubber spatula, gently folding if needed, to make sure the batter is completely incorporated.
  
• Generously butter a 12-cup bundt pan. Sprinkle 1/4 cup of sugar to the bottom of the greased pan and about 3 inches up the sides (mine always seems to go higher!), tapping the pan to ensure even distribution. Leave excess sugar in the pan. Sprinkle coconut flakes (1/4 heaping cup) to the bottom of the pan.
  
• Pour batter into pan and spread evenly. Tap the pan on the counter to remove any air bubbles Bake in the preheated oven until a skewer inserted into the center of the cake comes out with just a few moist crumbs, about 50-60 minutes.
• Allow the cake to cool in the pan set on a wire rack, covered with a tea towel, for 15 minutes. Remove the cake to a cake plate or stand and cool.

Make Almond Glaze:

• In a medium bowl add confectioners sugar (2 cups), vanilla (1/2 teaspoon), and almond extract (1/2 teaspoon), and 2 tablespoons of milk. Add more milk, as needed, one tablespoon at a time, until you reach a thick, pourable consistency.
• Drizzle glaze over the cooled cake. Sprinkle top with almonds (1/4 cup) and coconut (1/4 cup).

Fans Also Made:

• 
  Best Pound Cake (Old-Fashioned Classic)
• 
  Coconut Pound Cake
• 
  Kentucky Butter Cake
• 
  Margarita Cake

RATE THIS RECIPE

Save Recipe!

Notes

1. Room Temp Eggs: Room temperature eggs make all the difference in a baked goods recipe. Why? The room temp of the eggs will help it trap more air in the batter, which will give a fluffier finished cake.
2. Buttermilk: No buttermilk? No problem! Just combine the same amount of regular milk with about a tablespoon of lemon juice or vinegar. Let it sit, and you’ll start to notice the milk is curdling. This is transforming the milk into thicker, richer, tangier buttermilk.
3. Measuring Flour: Believe it or not, how you measure your flour will make an enormous difference in the texture and moisture of your cake.
   • I first fluff the flour in the bag or container, with a whisk,  3-4 inches deep to aerate it and break up any clumps. Then, rather than scooping the flour, which compacts it and can add extra flour to the measuring cup, I spoon it into the measuring cup, piling it higher than the edges of the cup.
   • Then I remove the excess, overflowing top, with the straight edge of a small spatula directly back into my flour container.
4. Mixing Time: The mixing time in the cake instructions is correct. It may be longer mixing than you’re used to, but the investment is well worth it. It produces an absolutely lovely texture that you just can get any other way.
5. Pan Release: The cake releases well if you grease the pan well, with one minor caveat. Often, a few pieces of the sugar crust may pull off.  I don’t sweat it in this cake because the finished cake is covered in glaze, almonds, and coconut. All these, easily hide any imperfections.
   • If you want, you can peel the missing pieces of crust out on the pan and stick them back in place. The glaze will help them adhere.

Nutrition

Serving: 1serving | Calories: 662kcal | Carbohydrates: 100g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 517mg | Potassium: 197mg | Fiber: 2g | Sugar: 71g | Vitamin A: 754IU | Calcium: 86mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Pin

Share

Email

4K Shares