Betty's Louisiana Crunch Cake

Bettyskitchen's picture

Dec. 20, 2012

In this video, Betty demonstrates how to make a Louisiana Crunch Cake.
This is the dessert I chose for Mother's Day this year I think it is perfect you may top it with Almond-Flavored Sugar Glaze, which is in bettyskitchen.


All purpose flour 3 Cup (48 tbs)
Salt 1 Teaspoon
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
Sugar 2 Cup (32 tbs)
Butter 1 Cup (16 tbs) , softened
Eggs 4
Sour cream 1/4 Cup (4 tbs)
Buttermilk 1 Cup (16 tbs)
Vanilla extract 2 Teaspoon
To sprinkle in pan
Sugar 1/4 Cup (4 tbs)
Sweetened flaked coconut 1/4 Cup (4 tbs)



1. Butter and flour a Bundt cake pan on the bottom, sides, and inner part. Tap and remove excess flour if any.

2. Sprinkle ¼ cup of sugar all around the pan. Roll and spread sugar evenly. Leave excess sugar in the bottom.

3. Sprinkle flaked coconut over sugar in the bottom of the pan. Shake and distribute evenly. Set aside.

4. Preheat oven to 350 degree F.


5. In a medium-sized bowl, add flour, salt, baking powder, and baking soda. Mix well and set aside.

6. In a large mixing bowl, take butter and with an electric mixer beat it for 5 minutes or until light and fluffy.

7. Throw sugar and continue beating for another 2 minutes or until smooth.

8. Add egg, one at a time and whisk after each addition.

9. Drop sour cream and vanilla. Mix well.

10. Add the flour mixture and buttermilk, alternatively into the bowl, beginning and ending with the flour.

11. Pour batter into the pan. Spread the top until smooth.

12. Pop the pan in oven and bake for about 45-50 minutes or until toothpick when inserted comes out clean.

13. Let cake cool in pan for 10 minutes. Use a knife to loosen the outer and inner edges of the cake.

14. On a cake plate or cake stand invert the cake so that the coconut side is up.


15. Drizzle almond flavored sugar glaze on top of cake, cut into slices and serve.


You can also use self rising flour, instead of using baking powder, salt, and baking soda. If using self rising flour use 3 cups for the recipe.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 890Calories from Fat 331

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 684 mg28.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 1 g4%

Sugars 77 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet