Louisiana Crunch Cake

Louisiana Crunch Cake

A popular southern cake with a caramelized nut topping.
  • Prep: 30 min
  • Cook: 1 hour
  • Total: 1 hour 30 min
  • Serves 12
Louisiana Crunch Cake
  • Batter
  • 2 ¾ cups flour, sifted
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • Sift together flour, baking powder and salt into large mixing bowl.
  • 1 ¾ cups sugar
  • Add sugar and stir.
  • 1 cup shortening
  • Cut in shortening with pastry blender or two knives.
  • ¾ cups milk
  • 3 large eggs
  • 1 teaspoon almond extract
  • ½ teaspoon orange extract
  • Add milk, eggs, orange extract, and almond extract. Beat thoroughly. Set aside.
  • Crumb Topping
  • ¾ cup reserved cake batter
  • 2 tablespoons flour
  • 3 tablespoons brown sugar
  • 3 tablespoons confectioners' sugar
  • ¼ teaspoons orange extract
  • ¼ teaspoons orange rind
  • For topping, combine ¾ cup cake batter with flour, brown sugar, confectioners' sugar, orange extract and orange rind. Mix well.
  • ½ cups chopped pecans, optional
  • Add pecans, if desired.
  • Spread topping in bottom of well-greased tube pan (angel food cake pan). Pour batter on top.
  • Bake at 375°F until cake is golden brown and a tester comes out clean, about 1 hour.
  • Remove from oven and invert onto a wire rack to let cool.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/louisiana-crunch-cake/).
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