Hey, cake lovers! Ready to make a cake that’s, like, super crunchy and totally awesome?
Let’s get baking with this Louisiana Crunch Cake that’ll make your taste buds dance! 🎉
Ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- For the Cake:
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded coconut (optional but totally worth it)
For the Crunch Topping:
2 tablespoons brown sugar
½ cup granulated sugar
¼ cup butter, melted
½ cup sweetened coconut flakes
For the Glaze:
1 teaspoon vanilla extract
1 cup powdered sugar
2-3 tablespoons milk
1.Instructions:Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan – this cake’s going in style! 🎂
2.Make the Crunch Topping: In a small bowl, mix the sugar, melted butter, sweetened coconut flakes, and brown sugar. Spread this crunchy goodness evenly in the bottom of your prepared bundt pan.
3.Mix the Cake Batter: In a large bowl, beat the softened butter and sugar until it’s all light and fluffy – like a cloud ☁️. Add in the eggs, one at a time, mixing after each. Stir in the vanilla extract.
4.Add the Dry Stuff: In another bowl, mix the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, alternating with the sour cream. Mix until smooth
4.Add the Dry Stuff: In another bowl, mix the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, alternating with the sour cream. Mix until smooth
5.Cool and Flip: Let the cake cool in the pan for about 10 minutes. Then, flip it onto a serving plate. Ta-da! The crunch topping is now on top, looking all golden and perfect!
7.Glaze It Up: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cake, letting it drip down the sides. It’s like icing on the (crunch) cake! 😋
