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Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It’s finished with a light sugar glaze that adds just the right amount of sweetness. Preheat oven to 325°F. Grease and flour 10-inch angel food cake pan.
Make sure the butter is softened to room temperature, then beat in the powdered sugar, salt, and vanilla. Slowly add a little buttermilk as needed to make a smooth creamy frosting. To assemble the Butter Crunch Cake, gently spread half the frosting over the bottom layer of the cake. The cake may be a bit crumbly so spread the frosting gently.
“Baking and icing a cake from scratch can be daunting. But you don’t have to do it all in one day,” says Rosie Daykin, the cheerful and talented owner of Butter Baked Goods, in Vancouver. Bake the cakes first and let them cool; the next day, make the frosting and assemble the cake.
So to get started on this Butter Crunch Cake, you’ll need basic cake ingredients including all-purpose flour, baking powder, salt, granulated sugar, eggs, vanilla, buttermilk, and Finlandia unsalted butter. You could use regular milk, but I liked the slight tanginess of the buttermilk for this cake.
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