This is my favorite Kentucky Butter Crunch Cake!
I took two of my favorite cakes and turned them into one bite of pure sweet joy!
Years ago I said to myself, I said self?
What would it taste like to bite into both of these cakes at the same time and that’s when the magic happened people!
I’ve been making this cake every since and my family has been very happy about my cake epiphany!
Beat in eggs one at a time then add vanilla.
Lastly fold in dry ingredients alternating with buttermilk.
Bake cake at 350 for about an hour and allow to cool for about 10 minutes.
Poke holes in the cake so the glaze can get all inside.
Microwave glaze for about 20 seconds.
Reserve 1 cup of glaze which will be our first topping on cake.
Remove from heat, continue to stir, place on a plate and allow to cool.
Fold coconut and almonds into remaining glaze and mix well.
Make sure you allow the cake to cool slightly before adding the crunch topping.
I normally wait about 10-20 minutes before adding my crunch topping because I want to make sure it sticks to the cake.
I personally believe the more crunch glaze the better the cake taste.
I even serve the cake with leftover crunch topping.
I didn’t say this was a light dessert!
It’s really rich and buttery!
The cake taste better the next day, and the day after if you can wait that long.
I always make it a day earlier than I plan on serving it.
Something happens with all that butter as the cake sits overnight!
3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin
Preheat oven to 350 degrees.
Grease and Flour bundt pan or spray with nonstick cooking spray.
In a mixer, cream butter, sugar, and cream cheese until light and fluffy.
Add eggs one at a time, beat about 30 seconds between each egg.
In a separate bowl mix flour, baking soda, baking powder, and salt.
Add flour in batches to mixer with the butter/sugar ingredients alternating with buttermilk, end with flour.
Beat about 30 seconds on low between each addition.
With a spoon mix mixture to incorporate any remaining flour.
Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.
Allow to cool 10 minutes, top with remaining glaze.
Serve with extra glaze after cutting.
To Prepare Glaze:
Mix butter and cream cheese in a mixer until light and fluffy,
Add powdered sugar and vanilla.
Thin with milk or cream about 3 tablespoons or more if needed.
Microwave glaze for about 15 seconds.
Reserve 1 cup of glaze for first topping on cake.
Fold in coconut and almonds into remaining glaze.
To Toast Coconut:
Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.