Want a cake that is sure to impress? Give this southern, homemade Louisiana Crunch Cake a try. Tender, flavorful cake with a slight crunch from coconut and sliced almonds.
Preheat the oven to 350°F. Spray a 10-inch tube pan well with cooking spray and set aside.
In a medium bowl stir together the flour, baking powder, and salt.
In the body of stand mixer with the paddle attachment or in a large bowl with a hand mixer, cream the sugar and butter together for 2 minutes.
Add the eggs in one at a time, mixing it in fully before adding the next.
Stir in the sour cream, vanilla extract, and almond extract.
Add ⅓ of the flour mixture, stir it in fully, scrape down the sides as needed.
Add ⅓ of the buttermilk, again stir it in fully.
Repeat 2 more times with the flour mixture and buttermilk until well combined. Scrape the sides and bottom of the mixer well to ensure it is well blended.
For the cake topping, add the sugar to the greased bundt pan. Tap it along the edges of the pan about 3 inches up, and make sure the bottom is well coated in the sugar.
Sprinkle the coconut evenly into the bottom of the pan.
Spread the batter into the pan and smooth out the top.
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan for 10 minutes.
Invert the cake onto your serving platter and allow it to cool completely.
Once the cake is cool, make the glaze by whisking together the powdered sugar, 3 tablespoons of milk, almond extract, coconut extract, and vanilla extract until smooth.
If the glaze seems a little too thick, add up to 1 tablespoon more milk. The glaze should be thick yet pourable.
Pour the glaze all over the top of the cake and allow it to drip down the sides.
Immediately sprinkle the remaining coconut and sliced almonds on top. You must do this while the glaze is still wet so they stick.
Allow the cake glaze to set up for at least 1 hour before slicing.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
A large tube pan works best for this. I haven’t tested it in a bundt pan but the batter may overflow (since the standard bundt pan is only 10-12 cups) so you may not be able to use all the batter unless you are using an extra large bundt pan that holds 15 cups.
If you do not like any of the extract flavors just leave them out.
This would be lovely at a wedding reception, baby shower, or a similar gathering, the drippy glaze and toppings are just stunning.
Keep at room temperature for 5 days. Freeze for 3 months.