Featured Recipe
Twisted Vanilla Crunch Cake
By Kate
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Dense, nutty cake with vanilla wafer crumbs and coconut flakes folded into a butter-sugar base. Pecan bits replaced by chopped macadamia nuts for a richer crunch; swap milk for almond milk adding subtle nuttiness. Baking slightly cooler at 315°F ensures even rise, golden crust with moist crumb. Key texture from crushed wafers, not flour. Coconut adds warmth and chew; macadamias elevate. Toothpick test crucial: moist crumbs cling but no wet batter. Classic Bundt pan gives defined ridges, easy slicing. Easy swaps for butter or nuts when needed. Slightly less sugar to balance almond milk sweetness. Simple flavors layered with texture, built by technique.
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Prep:
20 min
Cook:
55 min
Total:
Serves:
12 servings
cake
dessert
Southern
vanilla
coconut
macadamia
Introduction
Butter creaming right, sugar dissolving into fluff. Eggs drip in slow, binding fat with liquid. Crushed wafers, not flour, lay crumb foundation, dry but robust. Coconut flakes fold in, teasing chew. Macadamias over pecans for buttery crunch, less bitterness. Batter thick but pourable, settling with air pockets. Bundt pan prepped, greased deep, floured well—no sticky mess on removal. Oven heated moderate, steady heat coaxing gold crust and moist center. Timed checks with toothpick, seeking just a few moist crumbs clinging, never raw batter oozing. Smells sweet, faint coconut and vanilla waft. Cool lightly, edges contract, ready for slicing. Balance sugar; almond milk softens, nutty depth. Simple ingredients, layered with technical balance, all about textural interplay and solid steps.
Ingredients
About the ingredients
Butter softened at room temperature cream easier, trapping air for rise. Granulated sugar beaten well forms fine grain crunch and sweetness. Vanilla wafers crushed fine but not pulverized preserve texture—too fine means gummy. Almond milk replaces dairy milk, adds subtle nutty note and helps balance sweetness. Coconut must be shredded sweetened for moist chew, but fresh or unsweetened can work with slight sugar increase. Macadamia nuts swapped for pecans; richer fat and less bitterness, brown lightly beforehand for depth. Baking powder added for extra lift, compensates for dense wafers. Pinch of salt offsets sugar. Flour intentionally omitted; texture depends on wafers. Adjust nut size; larger chunks create pockets of crunch, smaller distribute more evenly.
Method
Technique Tips
Grease and flour Bundt pan thoroughly; flour fills crevices preventing sticking. Tap out excess to avoid thick crust patches. Oven temp reduced to 315°F ensures even heat penetration, preventing tough edges and raw core. Butter and sugar creamed until pale; too short loses volume, too long separates butter. Eggs added one by one to fully bind and avoid curdling. Crushed wafers folded last to avoid gummy texture—stir gently just to combine. Baking powder whisked with milk vital for lift in otherwise dense batter. Spread batter evenly but avoid pressing; overworking deflates air pockets. Bake timed loosely 50-60 minutes; rely on toothpick test. Look for moist crumbs adhering but not wet batter. Cooling in pan prevents tearing; use thin knife if stuck. Warm slices better showcase tender crumb and crunchy bits. Muffins or loaf pan adapts easily; adjust timing accordingly.
Chef's Notes
- 💡 Ensure butter fully softened. Cream until light; air bubbles form for rise. Don't rush it. Eggs add binding; incorporate one at a time. Curdling is the enemy. Fold in wafers gently, avoid overmixing. Too gummy means collapsed structure. Coconut should be shredded, sweetened; adds chew.
- 💡 Almond milk replace dairy. Offers nutty taste, balance sugar added. If using regular milk, adjust sugar down. Use thin knife if cake sticks. Grease and flour Bundt pan liberally—essential for clean removal. Pat excess flour out to avoid thick crust.
- 💡 Macadamia nuts; better than pecans. Milder taste, add deep richness. Toast lightly before using; enhances flavor. Check cake with toothpick; look for moist crumbs. Avoid raw batter; key to doneness. Bake at 315°F; ensures even heat distribution.
- 💡 Think about texture; layers matter. Wafers create foundation, not flour. Coconut flakes bring warmth, chewiness. Structure is crucial; don't skip baking powder. Temperature drops can affect rise, keep an eye out. Let cool in pan for 15 mins—invert slowly. Tension here can tear cake.
- 💡 Save any leftovers in airtight container; keeps moisture in. Stale cake? Toast slices lightly to revitalize. Consider making a loaf or muffins; adjust cook time slightly. Always have back-up plan for textures; flour is not used for a reason.
Kitchen Wisdom
What if my cake sinks in the middle?
Usually underbaked; check toothpick test. Adjust time next batch. Too much liquid can lead to collapse.
Can I use another milk type instead?
Yes, use regular milk; reduce sugar. Different sweetness levels; aware of consistency.
What's the best way to store leftovers?
Keep in airtight container. Room temp is fine for a couple days. Refrigerate longer but can dry out.
How to adapt for different nuts?
Don’t mind pecans; flavors vary. Consider walnuts for a change. Adjust size for better distribution or crunch.
