Louisiana Crunch Cake
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 c. cake flour1 tsp. salt1 tsp. baking powder1/2 tsp. baking soda2 c. granulated sugar1 c. (2 sticks) butter...softened1/4 c. sour cream4 large eggs...room temp.1 c. buttermilk2 tsp. vanilla extract1/4 c. white granulated sugar (optional)1/4 c. sweetened coconut flakes (optional)Vanilla Glaze:2 c. powdered sugar4 tbs. butter...melted4 tbs. canned evaporated milk1/2 tsp. vanilla extract1/2 tsp. lemon extract
Directions:
Preheat oven to 350 degrees...Have a non stick tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minutes).
Mix in sour cream.
Add eggs one at a time and beat until mixture becomes light and fluffy.
Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined.
PLEASE DO NOT OVER BEAT OTHERWISE CAKE IS GOING TO BECOME ROCK HARD!!!
Thoroughly grease a non stick tube pan! If your pan in not a non stick pan, you will need to grease and flour it.
(optional) Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated.
(optional) Sprinkle coconut flakes to the bottom of pan...You may add more or less coconut, its totally up to you.
Pour in batter.
Bake for 50 minutes to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry.
Once cake is finished baking, remove from pan and let cool.
Vanilla Glaze Directions:
Whisk together powdered sugar, melted butter and evaporated milk.
Add vanilla extract and lemon extract and mix.
Drizzle glaze over cake and let set for 10 minutes.
Number of Servings: 14
Recipe submitted by SparkPeople user KBURNS623.
Preheat oven to 350 degrees...Have a non stick tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minutes).
Mix in sour cream.
Add eggs one at a time and beat until mixture becomes light and fluffy.
Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined.
PLEASE DO NOT OVER BEAT OTHERWISE CAKE IS GOING TO BECOME ROCK HARD!!!
Thoroughly grease a non stick tube pan! If your pan in not a non stick pan, you will need to grease and flour it.
(optional) Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated.
(optional) Sprinkle coconut flakes to the bottom of pan...You may add more or less coconut, its totally up to you.
Pour in batter.
Bake for 50 minutes to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry.
Once cake is finished baking, remove from pan and let cool.
Vanilla Glaze Directions:
Whisk together powdered sugar, melted butter and evaporated milk.
Add vanilla extract and lemon extract and mix.
Drizzle glaze over cake and let set for 10 minutes.
Number of Servings: 14
Recipe submitted by SparkPeople user KBURNS623.
Nutritional Info Amount Per Serving
- Calories: 445.3
- Total Fat: 17.0 g
- Cholesterol: 101.8 mg
- Sodium: 387.0 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 0.7 g
- Protein: 5.6 g
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