LOUISIANA CRUNCH CAKE
Steps:
- Preheat oven to 350 degrees F.
- Thoroughly grease and dust your bundt pan.
- Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
- One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
- Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
- Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
- Leave your cake to cool for 10 minutes before turning out.
Nutrition Facts : Calories 445 cal
THE BEST LOUISIANA CRUNCH CAKE EVER
One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!
Provided by TwinGodesses
Categories Dessert
Time 1h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 Degrees Fahrenheit.
- 2. Sift together cake flour, salt, baking powder and soda. Set aside.
- 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
- 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
- 5. Mix in sour cream and vanilla extract.
- 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
- 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
- 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
- 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
- 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
ELEGANT SOUTHERN JAM CAKE
A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.
Provided by TEETEE
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. Beat for 2 minutes on high speed. Pour batter into greased and floured pans.
- Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans. Remove from pans and cool completely on wire racks.
- Meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. Remove from heat. Add marshmallow creme and beat until stiff peaks form.
- To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Spread with 1/3 cup of the preserves. Top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. Top with fourth layer (DO NOT spread preserves on top of fourth layer).
- Frost sides and top with frosting. Swirl small dollops of preserves in frosting. Store in refrigerator.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 77.4 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 448.4 mg, Sugar 56.4 g
GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
- Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
LOUISIANA JAM CAKE
I love this cake as it is very moist and seems to be better the next day after baking. I also love the maple flavored icing. I found this recipe written in an old cookbook that I bought at a garage sale.
Provided by kaitymiss
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350'.
- In a large mixer bowl, beat margarine and sugar until fluffy.
- Add eggs, one at a time, beating well after addition.
- Stir in jam and preserves.
- Sift together dry ingredients; add alternately with buttermilk to jam mixture.
- Turn into 3 well greased and floured (or Pam Sprayed) 9 inch cake pans.
- Bake for 40 minutes, or until toothpick comes out clean.
- Cool 5 minutes; remove from pans.
- Cool completely.
- Frost with maple frosting and garnish with nuts if desired.
- Maple Frosting.
- In a bowl, beat the cream cheese until fluffy.
- Add the powdered sugar, maple flavoring and 2 tablespoons milk.
- Mix well.
- Add additional milk, 1 teaspoon at a time, for desired consistency.
Nutrition Facts : Calories 836.3, Fat 24.5, SaturatedFat 7.7, Cholesterol 110.1, Sodium 620.6, Carbohydrate 147.2, Fiber 1.9, Sugar 108, Protein 8.5
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