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Butter Crunch Cake

I got this recipe out of one of those Pillsbury Bake-off books years ago.  It tastes about as similar to an Entenmann’s Louisiana Crunch Cake as you’ll ever get without buying one.  It’s quick, easy, moist and damned tasty.  This cake has a fine crumb with a tender bite.  (Sorry about the half-eaten cake picture.  I forgot to take a pic until after we got into it.

A note about making cakes:  make sure your butter and eggs are room temperature.  Add your eggs one at a time and get it mixed all in before you add another.  It will stop your batter from looking curdled.  If you don’t have buttermilk, you can add a TBSP of vinegar or lemon juice to one cup of milk and make your own.  Let it stand for 10-15 minutes.


  • 3 c flour
  • 2 c sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 c buttermilk
  • 1 c butter, softened - no substitutes!
  • 2 tsp vanilla
  • 4 eggs, room temperature
  • Butter syrup - recipe below

Preheat oven to 350°.  Have a bundt or tube pan handy.
Combine dry ingredients.  Set aside.

Beat butter until very fluffy, about 5 minutes.  Add sugar and beat again, about 2 minutes.  Add eggs one at a time making sure each one is fully incorporated before adding the next.  Add vanilla.  Alternately blend in dry ingredients and milk, ending with dry.  Beat only until combined.  Do not overbeat once the flour is all in or your cake will toughen.

Spray your pan liberally with PAM.  When making cakes, always spray right before you put the batter in because once you spray it, the stuff will run to the bottom and your cake might stick.

Add a tablespoonful of sugar to the sprayed pan and tap it around the bottom of the pan.  Add batter.  Bake for about 50 minutes to 1 hour, checking at the earliest point.  A toothpick will come out clean and the cake will be golden and firm.  Do not remove the cake from the pan.  Prepare syrup.

Butter Syrup Ingredients:

  • 1/3 c butter
  • 3/4 c sugar
  • 3 TBSP water
  • 2 tsp vanilla

Combine all ingredients in a saucepan.  Cook and stir until completely combined and sugar is melted.  The sauce should be very hot but do not allow to boil!

Poke holes in the cake all the way down or as deep as you can go.  I use a chopstick but once I used a wooden skewer and just moved it around to widen the holes a bit.  Pour all of the sauce over the cake being careful not to pour it through the hole in the pan (been there, done that) where it will wind up on the counter instead of the cake.  Let stand 5 - 10 minutes until the sauce is absorbed.

Run a knife around the edges and tube of the pan to loosen.  Turn the cake out onto a dinner plate then invert it onto a cake plate.  You want the sauce side up, not bottom side up.  Cool completely.  This cake gets better the next day.  Oh and this is not a wet cake.  The spot you see that looks extra moist?  It’s where the sauce absorbed the most but it won’t have a wet, mushy mouth feel.