There’s no doubt that the Louisiana Crunch Cake is a southern classic that ranks up there with crack cake and other favorites. It is a golden yellow cake with a delicious coconut glaze with nuts that crunches in all the right places.
What is a Sock It To Me cake?
Sock it to me cake is a traditional (old school) yellow cake recipe. It originated in the 1970s and used yellow cake, sour cream, extra eggs, cinnamon, brown sugar, and nuts to bring it to the next level. The cake gets its name from the once popular phrase, “Sock it to me!”
What is Louisiana crumb cake?
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.
What is strawberry crunch cake made of?
It has super moist layers of strawberry cake and white vanilla cake. Then it’s all coated in a creamy American buttercream frosting. Dress it all up at the end with an easy homemade strawberry crunch topping made from Golden Oreos and freeze dried strawberries. Don’t let the looks of this cake intimidate you.
What does sour cream cake taste like?
Even though the cake is made with sour cream, it definitely doesn’t taste acidic. It does have a very pleasant crumb. This recipe is based on a similar recipe from the book Sweet.
How many calories are in a slice of Sock it to cake?
310 calories
Sock It To Me Cake (1 slice) contains 40g total carbs, 40g net carbs, 15g fat, 3g protein, and 310 calories.
How many calories are in Louisiana Crunch cake?
Nutrition Facts
| Calories 330 | (1379 kJ) | |
|---|---|---|
| Cholesterol | 45 mg | 15% |
| Sodium | 300 mg | 13% |
| Total Carbohydrate | 49 g | 16% |
| Dietary Fiber | 0.5 g | 2% |
What makes a cake crunchy?
6. The sides of my cake are crunchy or burnt. One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking.
What is the difference between all purpose flour and cake flour?
What is Cake Flour? Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%.
Why do bakers put simple syrup on cakes?
Bakers gently brush simple syrup over each layer, allowing the liquid to soak into the sponge. This adds the perfect amount of extra moisture to the cake and gives a touch of added sweetness. It’s also a helpful remedy if you overbaked your cake, because the simple syrup puts moisture back in.
What does adding an extra egg do to a cake mix?
Boxed cake mixes tend to be lighter in consistency, but if you’re craving that thicker, moister cake, then all you have to do is add an extra egg to your mix. Prepare to be shocked and amazed at the difference one egg will make when you bite into that rich cake.
Is sour cream healthy?
Sour cream is generally healthy but best consumed in moderation. You should consider it an occasional garnish or topping.
How much sodium is in a Sock It To Me Cake?
Jean’s Posh Pantry
| Nutrition Facts | |
|---|---|
| How much sodium is in Sock-It-To-Me Cake? Amount of sodium in Sock-It-To-Me Cake: Sodium 150mg | 7% |
| How many carbs are in Sock-It-To-Me Cake? Amount of carbs in Sock-It-To-Me Cake: Carbohydrates 16g | – |
How much sugar is in a Louisiana Crunch Cake?
Per 1/8 Cake Serving: 270 calories; 3.5 g sat fat (18% DV); 470 mg sodium (20% DV); 29 g total sugars. SmartLabel: Scan for more food information. For more information visit us at: www.entenmanns.com.
How many carbs are in a Louisiana Crunch Cake?
from Walmart. * Percent Daily Values are based on a 2,000 calorie diet.
Additional Serving Size Recommendations.
| Vitamin A 0% | • | Vitamin C 0% |
|---|---|---|
| Calcium 2% | • | Iron 8% |
Why is the top of the cake crunchy after baking?
Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.
How do you fix crunchy cakes?
Brush on a simple syrup: If you find your cake is a little dry, an easy fix is to brush syrup over the top of the cake. Simple syrup adds moisture and sweetness to any dry cake. You can also add a touch of flavor to this syrup with extracts or a squeeze of juice.
Why did my cake turn out hard?
The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour’s protein (gluten) begins to develop.
What happens if you use self-raising flour instead of plain flour?
Self-rising flour can throw off the texture and flavor of your baked goods if used incorrectly. It’s natural to assume that because self-rising flour eliminates the need for leavening agents in your baked goods that it is a better choice than all-purpose flour for baking.
Can I use all-purpose flour in place of cake flour?
A cake that’s just as tender as it would be if you used store-bought cake flour. For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour. Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
Can you turn all-purpose flour into cake flour?
Instructions. Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.