Mile-High Louisiana Crunch Pound Cake
Preheat oven to 165°C (325°F).
Grease and flour a bundt pan well.
Mix the crunch topping ingredients and sprinkle them evenly inside the pan.
In a large bowl, cream butter, oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
In another bowl, combine flour, baking powder, and salt.
Add dry ingredients to the wet mixture alternately with buttermilk.
Stir in vanilla and almond extract.
Pour the batter into the prepared pan over the crunch mixture.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
Cool 15 minutes before removing from the pan.
Mix glaze ingredients and drizzle over the cooled cake.
How to Make
Prepare the bundt pan by coating it with the coconut–cornflake crunch mix.
Cream the butter, oil, and sugar to create a fluffy base.
Add eggs slowly so the batter stays smooth and stable.
Alternate adding dry ingredients and buttermilk to avoid overmixing.
Pour batter into the pan and bake low and slow until tall and golden.
Let the cake cool before glazing so the drizzle stays on top.
Variations
Coconut Lover’s Crunch Cake: Add ½ cup shredded coconut to the batter.
Lemon Louisiana Crunch Cake: Add 1 tablespoon lemon zest + replace vanilla with lemon extract.
Almond Crunch Cake: Add ½ cup finely chopped almonds to the crunch layer.
Marble Crunch Cake: Swirl ½ cup melted chocolate into the batter.
Berry Twist: Fold 1 cup blueberries or raspberries into the batter (coat in flour first).
Tips
