Christmas Crunch Cake

This festive and crunchy cake will be a hit during the holidays with its mix of sweet and spiced flavors!

Ingredients:

Cake Layers:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 tsp vanilla extract

Crunch Topping:

• 1 cup pecans, chopped
• ½ cup brown sugar
• ¼ cup melted butter
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line them with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
6. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until you reach your desired sweetness. Add vanilla extract and mix until creamy.
7. Mix chopped pecans, brown sugar, melted butter, and cinnamon together until well combined.
8. Place the first cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
9. Add the second cake layer and frost the entire cake with the remaining frosting.
10. Sprinkle the crunchy pecan mixture generously on top of the cake.

Tips:

• For added flavor, consider toasting the pecans before mixing them into the topping.
• This cake can be made a day in advance; just store it in the fridge to keep it fresh.

FAQs:

1. Can I use a different type of nut?
   Yes, walnuts or almonds can be used instead of pecans for the crunch topping.
2. How should I store the cake?
   Store the cake in an airtight container in the refrigerator for up to a week.
3. Can I freeze the cake?
   Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 3 months.
4. What can I substitute for buttermilk?
   You can make a buttermilk substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
5. Can I make this cake in advance?
   Yes, you can prepare the cake layers a day ahead and frost them before serving.

Indulge in this delightful Christmas Crunch Cake and enjoy the perfect blend of sweetness and spice during your holiday celebrations!