Louisiana Crunch Cake w/ Butter Pecan Glaze

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.