Description
Grandma’s Louisiana crunch cake brings Southern charm to classic dessert lovers. Rich, buttery layers with coconut crumble create a nostalgic experience you’ll crave again and again.
Ingredients
Scale
- 3 cups (710 ml / 24 fl oz) cake flour (not self-rising)
- 1 cup (226 g / 8 oz) butter (at room temperature)
- 2 cups (400 g / 14 oz) granulated sugar
- 4 large eggs (at room temperature)
- 1 cup (240 ml / 8 fl oz) buttermilk
- 2 cups (240 g / 8 oz) confectioners’ sugar
- ¼ cup (57 g / 2 oz) melted butter
- ¼ cup (60 ml / 2 fl oz) sour cream
- 2 tsps vanilla extract
- ¼ tsp pure vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ cup (50 g / 1.8 oz) granulated sugar (for sprinkling in pan)
- ¼ cup (20 g / 0.7 oz) coconut flakes
- ¼ cup (30 g / 1 oz) coconut flakes (for glaze)
- ¼ cup (25 g / 0.9 oz) sliced almonds
- 2–3 tbsps (30–45 ml / 1–1.5 fl oz) heavy cream or whole milk (as needed)
Instructions
- Preparation: Warm oven to 350°F (177°C) and meticulously coat tube or bundt pan with butter and flour, ensuring comprehensive coverage.
- Dry Ingredients: Sift flour, salt, baking powder, and baking soda into mixing bowl, setting aside for later integration.
- Butter Mixture: Cream butter using electric mixer at medium speed until light and airy, gradually incorporating sugar until pale and fluffy.
- Wet Components: Introduce eggs individually at low speed, blending sour cream and vanilla extract until smoothly combined.
- Batter Assembly: Gently fold dry ingredient mixture and buttermilk together in alternating stages, maintaining delicate mixing technique.
- Pan Preparation: Generously dust pan bottom and sides with granulated sugar, creating caramelized foundation, then evenly distribute coconut flakes across surface.
- Baking Process: Pour batter into prepared pan, spreading uniformly, and bake for 55-65 minutes, rotating midway to ensure even cooking. Confirm doneness with clean skewer test.
- Cooling Technique: Rest cake in pan on wire rack for 10 minutes, then carefully invert onto serving plate.
- Glaze Creation: Whisk powdered sugar, melted butter, milk, and vanilla until achieving silky, pourable consistency.
- Finishing Touches: Pierce cake surface with fork, drizzle glaze allowing it to penetrate, then garnish with additional shredded coconut and sliced almonds for enhanced texture and visual appeal.
Notes
- Avoid Overmixing: Gently fold dry ingredients and buttermilk to maintain cake’s tender, light texture and prevent tough, dense results.
- Sugar Caramelization Technique: Sprinkle granulated sugar before baking to create a delightful golden-brown crust with enhanced flavor and crunch.
- Pan Preparation Matters: Thoroughly coat tube or bundt pan with butter and flour to ensure seamless cake release and prevent sticking.
- Temperature and Timing: Rotate cake midway through baking for even browning and use skewer test to confirm perfect doneness without overbaking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 9
- Calories: 498
- Sugar: 41 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 102 mg