![]() ![]() Since this cake isn’t going to be smothered in frosting, you want to do everything you can to make sure that the crumb is tender and moist. Almond extract – Be careful, as this can sometimes be overwhelming.Pure vanilla extract – I like to use vanilla paste for those beautiful dark flecks.Evaporated milk – Feel free to use regular or coconut milk here.Melted butter – Butter adds a smooth feel that you just don’t get without it.Powdered sugar – I always sift mine to ensure the glaze is totally smooth.Sweetened flaked coconut – The flakes are a better option here to avoid burning and give a nice texture.Granulated sugar – You can use brown sugar, but it won’t leave the same crack.Pure vanilla extract – Stay away from the cheaper vanilla essence! The deeper, more natural flavor is so worth the cost.Buttermilk – Make your own! 1 cup milk = 1 tablespoon white vinegar in your measuring cup topped up with milk.Sour cream – You can substitute for plain yogurt. ![]() Eggs – Always start with room temperature eggs.Soft butter – Use full-fat butter for that super-rich flavor.Granulated sugar – Be sure to thoroughly cream your sugar and butter for a lighter crumb.Baking soda – I like to sift my baking soda, as it can sometimes form lumps.Baking powder – Be careful when measuring.Cake flour – The lower protein content gives a softer cake.I like to stick with what’s proven, and this recipe is definitely a winner: Unless you are strapped for time and want to use a boxed cake mix for convenience, you won’t find too many variations.Ī few differences you might see is the inclusion of coconut extract or the use of plain yogurt over sour cream. You’ll find most Louisiana crunch cake recipes look pretty similar. Once baked and caramelized, you will be left with a crunch top to die for. The best part has to be baking the sugar and coconut onto the top of the cake.īefore adding your batter into the tin, you will sprinkle in the sugar and sweetened flaked coconut. But don’t worry, it’s still light and moist.Īdding acidic ingredients like sour cream and buttermilk not only gives a wonderful tang to your cake, but it also ensures a softer texture that will still hold its shape. The butter in this golden yellow cake gives a richness you just don’t get from using oil. If too much frosting isn’t your thing, this Louisiana crunch cake is for you. Still, the vanilla glaze is literally the icing on the cake for this flavorful and classic southern favorite. Unlike most cakes that are filled and enrobed with sweet frosting, the cake can really shine with a bundt cake. ![]()
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