In this video, Betty demonstrates how to make a Louisiana Crunch Cake. This is the dessert I chose for Mother’s Day this year; I think it is perfect; you may top it with Almond-Flavored Sugar Glaze, which is in bettyskitchen. Ingredients: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 cups sugar 1 cup butter, softened 4 eggs ¼ cup sour cream 1 cup buttermilk 2 teaspoons vanilla extract ¼ cup sugar (additional) ¼ cup sweetened flaked coconut In a medium-sized bowl, combine 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Set aside. In a very large mixing bowl, beat 1 cup butter with an electric mixer, until light and fluffy, about 5 minutes. Add 2 cups sugar and continue beating until mixture is very light and fluffy, about 2 more minutes. Beat in 4 eggs, one at a time. Stir in ¼ cup sour cream and 2 teaspoons vanilla. Now, add the flour mixture and 1 cup buttermilk, alternating between them, beginning and ending with the flour mixture. Set cake batter aside while preparing baking pan. Butter and flour a Bundt cake pan on the bottom, the sides, and around the inner part. Sprinkle ¼ cup sugar on the bottom of the pan and slightly up the sides. Roll the pan around to disperse the sugar, tapping it on the sides to make an even coating of sugar. Leave any excess sugar in the bottom of the pan. Next, sprinkle ¼ cup flaked coconut over the sugar in the bottom of the pan. Shake the pan to distribute …
