Louisiana Crunch Cake <http://localhost:5918/getImage?rid=616378&entity=4>
Start off your morning with something crunchy! Copycat Entenmann Louisiana Crunch Cake Recipe is a great breakfast jam packed with Southern flair. Not only is it absolutely delicious, this cake is elegantly decorated. It's a great treat to bring to an early morning meeting, family get together, bridal shower or any other place where great pastry recipes are appreciated. It's a great pick to take on a picnic! by Cinnamon Spice and Everything Nice Prep Time: 30 minutes Cook Time: 1 hour 5 minutes An Entenmann's copycat recipe much like a coffee cake with a sweet glaze and crunchy topping. Ingredients (1 cake) * 3 cups cake flour (not self-rising) * 1 teaspoon salt * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1 cup butter, at room temperature * 2 cups granulated sugar + 1/4 cup for sprinkling in pan * 4 large eggs, at room temperature * 1/4 cup sour cream * 2 teaspoons vanilla extract * 1 cup buttermilk * 1/4 cup coconut flakes Glaze: * 2 cups confectioners' sugar * 1/4 cup melted butter * 2 - 3 tablespoons heavy cream or whole milk, as needed * 1/2 teaspoon pure vanilla extract * 1/4 cup coconut flakes * 1/4 cup sliced almonds 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. Source: cinnamonspiceandeverythingnice.com <http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6042018> *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
