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If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

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Quick tip: Use a regular or angel food bundt cake pan for this recipe.

Coffee cake is a sweet tooth’s best friend, because it can literally be eaten at any time of day.  Whether you serve it at breakfast with a side of fluffy eggs, or with afternoon coffee/tea, this recipe, is sure to please. Keep this cake covered, as to keep it moist.  It can even be refrigerated, to preserve it longer… but instinct tells me, you may not have that problem after tasting it!

When making the topping, I suggest you add the flour gradually. Depending on where you live you may need less or more flour to make a nice, moist crumb topping. Or maybe you like it a bit more on the dry side, I know that’s how I prefer my coffee cake topping! That’s why I always make sure I use enough flour.

Recipe and photo courtesy of Go Go Go Gourmet

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Quick tip: Make this ahead and freeze for a delicious treat when you want one!

This Homemade Rum Cake is perhaps best suited to holiday gatherings, but it is a straightforward enough recipe that you can make it most any time that you like. It takes about an hour to prep and bake and makes about 10 servings.

Even if you aren’t a drinker, you have to appreciate the depth of flavor that certain spirits can give a dessert. (I remember the whisky sauce that my great-grandmother put over bread pudding–that was to die for!) I love the rich molasses flavor that the dark rum gives to this cake.

Recipe and photo courtesy of Always Order Dessert

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