Louisiana Crunch Cake is an Entenmann’s knock-off, a copycat recipe from one of my favorite cakes growing up. You know, the cakes with their own display case at the end of the supermarket aisle?!
It’s a moist, tender cake with a sweet topping made up of three layers. The bottom of the pan gets covered in sugar and coconut flakes then the batter is poured right on top and baked so it becomes a part of the cake. When you turn the cake out of the pan it becomes the topping.
Well. . . one-third of the topping.
A confectioners’ glaze gets spooned on top of that and then there’s even more coconut flakes and sliced almonds. To make it pretty. Three layers of deliciousness that put the crunch in the cake.
This is much like a coffee cake making a great companion to a cup of coffee or tea. I can’t tell you how fast it disappeared in my house.
It was like a pack of hungry wolves came for dessert and didn’t leave a single crumb in their wake.
An Entenmann's copycat recipe much like a coffee cake with a sweet glaze and crunchy topping.
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a tube or bundt pan.
- Sift together the flour, salt, baking powder and soda. Set aside.
- In a separate large bowl beat butter on medium speed until fluffy about 2 minutes. Add sugar and beat 3 more minutes until light and fluffy.
- Beat in eggs one at a time. On the lowest speed beat in sour cream and vanilla.
- On the lowest speed mix in 1/3 of the dry ingredients followed by 1/2 the buttermilk then repeat ending with the the last third of the flour. Don't over mix or your cake will be dense!
- Sprinkle the 1/4 cup of sugar over the bottom of the pan and shake so the sugar goes up the sides 2 - 3 inches. Sprinkle with the coconut flakes.
- Scoop the batter into the pan and spread evenly. Bake 55 - 65 minutes or until a wooden skewer in center comes out clean.
- Cool the cake in the pan on a wire rack 10 minutes, then carefully turn out onto a cake dish or platter. Cool completely.
- To make the glaze whisk the confectioners' sugar, butter, milk and vanilla together. The glaze should run off your whisk when lifted. If needed add more milk to thin it out.
- Poke holes all over the top of the cake 1/2-inch apart using a skewer or toothpick. Slowly spoon the glaze over the top. Sprinkle with coconut and almonds.
Notes
Adapted from Food.com
Oh yes…that looks delicious. Probably one of my husband’s favorite cakes…..another one for me to pin!!!
Debbie recently posted..Citrus Sour Cream Pound Cake
I’m pretty sure that wouldn’t last long at all in my house.
Ann recently posted..Weekend weather report
oh wow, what beautiful treat! love this cake!
teresa recently posted..Mushroom, Corn and Poblano Tacos
Mmmm that topping is mouthwatering :D
Cheers
Choc Chip Uru
CCU recently posted..Mamma Mia!
I feel like an alien – I’ve never heard of Louisiana crunch cake! But Reeni… it looks and sounds like something I could DEFINITELY get on board with. Wow. Girl, you never cease to amaze me! PS: I’m obsessed with coconut. PPS: I want this entire cake to myself.