Description
This Louisiana crunch cake features a buttery vanilla crumb, crackly coconut crust, and almond glaze—a nostalgic Southern-inspired dessert.
Ingredients
Scale
For the Cake Batter:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Crunch Layer (Pan Bottom):
- ⅓ cup granulated sugar
- ½ cup sweetened shredded coconut
For the Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp almond extract
- Optional: Zest of 1 lemon or orange
For Topping:
- ¼ cup toasted sliced almonds
- ¼ cup sweetened shredded coconut, toasted
Instructions
- Preheat & Prep Pan: Preheat oven to 325°F (165°C). Thoroughly grease a 12-cup bundt pan, dust with flour. Add the crunch layer of sugar and coconut to the bottom.
- Cream Butter & Sugar: Beat butter and sugar for 3–5 minutes until fluffy.
- Add Eggs & Extracts: Mix in eggs one at a time. Add vanilla and almond extract.
- Combine Dry & Wet: Whisk flour, baking powder, baking soda, and salt. Add alternately with sour cream, starting and ending with dry ingredients. Do not overmix.
- Pour & Bake: Pour batter into the pan, smooth the top. Bake for 55–65 minutes or until a toothpick comes out mostly clean.
- Cool & Flip: Let cool 15–20 minutes. Invert onto a wire rack and cool completely.
- Make Glaze: Whisk powdered sugar, almond extract, and milk until smooth. Stir in zest if using.
- Glaze & Garnish: Drizzle over cooled cake. Sprinkle with toasted almonds and coconut.
Notes
- Swap sour cream with Greek yogurt for tang.
- For dairy-free, use plant-based butter and cream.
- Add cardamom or dark rum for extra flavor.
- Store covered at room temp 3 days, refrigerate up to 5, or freeze up to 2 months (unglazed).
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 230mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 60g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110mg