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, 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.

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!

Recipe Notes

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 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.

Slicing a portion of Louisiana Crunch Cake

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.

More of my Favorite Cake Recipes Made in a Bundt