Louisiana Crunch Cake

Louisiana Crunch Cake is a venerable southern cake noted for its sweet crunchiness.

Ingredients

Equipment

• 10 inch angel food cake pan

Pan Prep

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

Cake

• 3 cups all-purpose flour
• 1 teaspoon kosher 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 plain yogurt or sour cream
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Nutty Glaze

• 2 cups confectioners sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 to 4 tablespoons milk
• 1/4 cup cashews, walnuts, pecans or almonds, chopped
• 1/4 cup coconut, toasted

Instructions

1. Have all ingredients at room temperature.
2. Heat oven to 350 degrees F.

Pan Prep

1. Generously butter a 10 inch angel food cake pan. Sprinkle 1/4 cup sugar into the bottom of the greased pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in the pan. Sprinkle coconut flakes to the bottom of the pan.

Cake

1. In a medium mixing bowl, whisk together flour, salt, baking powder and baking soda; set aside.
2. In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 4 minutes. Scrape down the sides of the bowl.
3. Gradually mix in sugar until blended. Continue to beat on medium, until fluffy, for another 3 additional minutes. Scrape down the sides of the bowl.
4. Add eggs, one at a time, mixing after each addition just until yolk disappears.
5. Mix in yogurt or sour cream and vanilla extract, scraping down the side of the bowl.
6. 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 over-beat! Scrape down the sides of the bowl with a rubber spatula, gently folding if needed, to make sure the batter is completely incorporated.
7. Pour batter into pan and spread evenly. Tap pan on the counter to remove any air bubbles.
8. Bake until a wooden pick inserted into the center of the cake comes out with just a few moist crumbs, about 50 to 60 minutes. Do not over-bake this cake. Start checking at about 45 minutes.
9. Allow cake to cool in pan set on a wire rack, covered with a tea towel, for 15 minutes.
10. Remove cake to a cake plate or stand and cool.

Nutty Glaze

1. In a medium bowl add confectioners sugar, vanilla extract, almond extract and 2 tablespoons milk. Add more milk, as needed, one tablespoon at a time, until it reaches a thick, pourable consistency.
2. Drizzle glaze over cool cake. Sprinkle top with nuts of choice and coconut.

Attribution

Photo credit: Wilton