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Louisiana Crunch Cake Recipe

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★★★★★

4.9 from 144 reviews

Louisiana Crunch Cake is a moist, tender bundt cake layered with crunchy coconut and sugar at the bottom, then flipped to reveal a caramelized, crunchy crust on top. It’s topped with a luscious almond-scented glaze, making it a delightful dessert full of texture and rich flavors.

Ingredients

Scale

Crunch Layer

  • ⅛ cup granulated sugar
  • ¼ cup sweetened coconut flakes

Cake Batter

  • 2 sticks (1 cup) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract
  • 3 cups cake flour, spooned and leveled
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ¾ cup buttermilk, room temperature

Glaze

  • 3 tbsp unsalted butter, melted
  • 5–6 tbsp heavy cream, plus more as needed
  • 1½ cups powdered sugar, sifted
  • ½ tsp almond extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Generously grease a 10-cup bundt or tube pan with baking spray, making sure all ridges and crevices are coated.
  2. Add crunch layer: Sprinkle ⅛ cup granulated sugar into the bottom of the prepared pan. Tilt to coat bottom and sides evenly, shaking out excess sugar. Then evenly sprinkle ¼ cup sweetened coconut flakes over the sugared surface. Set aside.
  3. Cream butter: In a large bowl or stand mixer bowl, beat 1 cup softened unsalted butter on medium speed for 2 minutes until smooth and creamy.
  4. Beat sugar and butter: Add 2 cups granulated sugar and beat on medium-high speed for 4-5 minutes until very light, pale, and fluffy — this is crucial for the cake’s structure.
  5. Add eggs: Add eggs one at a time, beating for 30 seconds after each addition and scraping sides of bowl. Mixture should look light and airy after all eggs are incorporated.
  6. Add sour cream and extracts: Mix in ¾ cup sour cream, 2 tsp vanilla extract, and ½ tsp almond extract on low speed until just combined, about 30 seconds.
  7. Combine dry ingredients: In a separate bowl, whisk together 3 cups cake flour, 1 tsp baking powder, ¼ tsp baking soda, and 1 tsp salt.
  8. Alternate additions: With mixer on low, add flour mixture and ¾ cup buttermilk alternately in five additions: flour, buttermilk, flour, buttermilk, flour. Begin and end with flour. Mix just until combined each time, stopping when no flour streaks remain.
  9. Pour batter: Gently pour the batter over the coconut and sugar layer in the prepared pan. Smooth top with a spatula and tap pan 2-3 times on counter to release air bubbles.
  10. Bake: Place pan on rimmed baking sheet and bake at 325°F for 55-65 minutes, until a toothpick inserted in center comes out clean and top is set and golden. Do not open oven before 50 minutes.
  11. Cool and unmold: Remove cake from oven and cool in pan on wire rack for exactly 15 minutes. Place cooling rack on top of pan and flip in one smooth motion. Carefully lift pan off and let cake cool completely on rack, at least 1 hour.
  12. Prepare glaze: Whisk together 3 tbsp melted butter, 5 tbsp heavy cream, and ½ tsp almond extract in medium bowl. Gradually whisk in 1½ cups sifted powdered sugar about ½ cup at a time until smooth. Add pinch of salt. The glaze should be thick but pourable like maple syrup; add extra heavy cream 1 tsp at a time if too thick.
  13. Glaze cake: Once cake is completely cool, spoon or pour glaze slowly over top letting it drip naturally down sides. Allow glaze to set for 15-20 minutes before slicing and serving.

Notes

  • Be sure to beat the butter and sugar for at least 4-5 minutes to achieve a light, fluffy texture essential for cake structure.
  • Use room temperature ingredients (eggs, sour cream, buttermilk) for best mixing and texture.
  • Do not open the oven before 50 minutes to ensure proper rising and crust formation.
  • Flour should be measured spooned and leveled to avoid a dense cake.
  • Allow the cake to cool completely before glazing to prevent glaze from melting and sliding off.
  • Adjust glaze consistency carefully by adding heavy cream in small increments.

Keywords: Louisiana Crunch Cake, Southern dessert, coconut cake, bundt cake, almond glaze, crunchy crust cake

Find it online: https://kitchenbyclara.com/louisiana-crunch-cake-recipe/