Crunch-ilicious!
When I was a kid my favorite cake was Entenmann’s Louisiana Crunch Cake. I am not sure if they use pecans in their cake or not, but all cake taste better with pecans, so I am adding them.
This is one great tasting cake. It brings back so many memories of childhood. Eating this cake with a big glass of ice cold milk is the best way to spend a lazy Sunday.
The key to making this cake is using all room temperature ingredients. And you must use real butter and real vanilla. If you have imitation vanilla please throw it out, quickly.
The butter pecan glaze gives this cake a nice crunch and adds a true touch of Louisiana with the addition of pecans.
I always serve this cake with a side of extra glaze because yes, it’s that good. You can also microwave the glaze and pour it over vanilla ice cream.
Louisiana Crunch Cake
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Ingredients:
Batter:
3 sticks butter, unsalted, room temperature
1 c. white sugar
1 c. brown sugar
3 eggs
2 1/2 tsp. vanilla
3 c. cake flour, sifted
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk, room temperature
1/2 c. whole milk, room temperature
Glaze:
3 1/2 c. confectioners sugar
4 tbsp. butter
1/2 c. flaked coconut
1 c. chopped pecans
1 c. milk
Beat butter until creamy about 4 minutes, add confectioners sugar, mix well. Add milk, blend. Fold in coconut and pecans.
Directions:
Preheat oven to 325 degrees.
In a mixing bowl, cream butter, until light and fluffy about 4 minutes on low speed, add sugar to butter mixture and beat for about 4 more minutes, add eggs, beating 30 seconds after each egg.
Add vanilla to egg mixtures. Sift, cake flour, salt, baking soda and baking powder in separate bowl and set aside. Mix whole milk and buttermilk in a cup and set aside. Add dry ingredients to batter alternating with milk mixture, end with dry ingredients.
Beat well after each addition, making sure to scape bottom and sides of bowl. Pour mixture into a prepared greased and floured bundt pan.
Bake cake at 325 degrees for 1 hour.
Remove cake from oven allow to cool five minutes in pan, remove from pan and allow to cool 5 more minutes on a cooling rack. Glaze the cake lightly and allow to cool five more minutes. Glaze the cake again and allow the final glaze to set up. Cut, eat, and enjoy!
Note: by glazing a hot cake it will allow the glaze to thin out use a small spatula to spread the glaze around the cake. I serve this cake with extra glaze on the side.
This looks ah-maz-ing!!!
Thanks Kathleen, it taste real good, I am going to have to give the cake to my neighbors to prevent eating another slice.
I am a huge fan of a little cake with my glaze and serving this beauty with even extra – oh you speak my language! It looks so good and I love the texture in it and the buttery-ness of it all! Anytime we’re working with a 3.5 stick of butter recipe, you KNOW the results are going to be fabulous!
Thanks Averie, It was so good, I cut the cake in half and gave it away. LOL
Can’t wait to make this!
xoxo
twentyfour7
Thank you Susan, I hope you enjoy as much as my family did.
Lisa
¡Congratulations from Spain, now I am a new follower!
Thank you Carmen.
Before Entenmann’s made this it was part of the Burney Brothers line, whom I used to work for, years ago. Entenmann’s got the recipe when they bought out BB. This recipe sounds like exactly what BB made, with the exception of one ingredient. I believe BB used some grated lemon peel in the glaze. It’s a delicious, classic Southern cake. Thanks for the recipe. It’s always been one of my faves, too!
Thank you Essie, and thanks for that tip, I will use it next time I make this cake!
Is the cake flour 3cups of sifted? Or 3cups first then sifted unmeasured?
Hi Tammy 3 Cups then sifted.
I’m going to try this recipe for a special and new lady friend of mine.
Wish me luck and the slow cooked meatballs made me the center of the party.
Thanks
This is a great recipe for Louisiana Crunch Cake. I was searching for a authentic Louisiana Crunch recipe and finally settled on this one. So glad I did. It is melt in your mouth goodness and a big crowd pleaser. I am definitely adding this to my Holiday Baking List!! Thanks four sharing it with us.
I am so glad you enjoyed it Iris!
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Hi, I’m in the Shreveport area and have never heard of this cake till now, but being from NJ originally, I’m well familiar with Entenmann’s. I’m going to make this, but can I leave out the coconut from the frosting and maybe add more nuts, instead? Husband hates coconut, thanks!
I am sure you can. I am not sure how it will turn out but it should still be delicious!
I grew up in Louisiana and had never tasted this cake, until a few weeks ago and I have to say this is the best cake I have ever had. I am in the process now of trying to find another store that carries it. But if all else fails I will have to bake me one. There is no better food anywhere that can beat Louisiana cooking and I stand by that 🙂
I agree Pat! You can try a specialty baker and see if they make them.
Hi Lisa. This cake here OMG the best!!!! I made this last Friday, and WOW, shared this with my neighbor, she was in heaven (we both were). Delicious, moist, melts in your mouth. Thank you, thank you for this recipe, this is a definite go to cake for any occasion. Looking forward to trying more of your recipes. God Bless You!!!
Thank you Cheron!!! I am so glad you enjoyed it!
No problem. Enjoy
Hello Tumbleweed, Some times I mix up my own version depending on what mood I am in. I like Tony’s but if you use Tony’s don’t add any salt to your food. Zatarains is another great one which I love. Slap Yo Mama is good as well, just limit the salt. Emerils made an excellent creole seasoning. I am not sure if he still sells it.
I won’t say a word! 🙂 Can’t wait to make this– I’ll let you know how it turns out!