Louisiana Crunch Cake

Fine dry bread crumbs, as needed

Glaze
1/3 cup sweet butter
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup ground coconut
1/8 cup ground almonds
1/8 cup ground cashews

Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sweet butter
1 1/4 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup whole milk

Preheat oven to 350 degrees F. Spray a  9- or 10-inch tube or Bundt pan generously with cooking spray and dust with breadcrumbs. Shake out excess crumbs and set aside.

Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and stir until mixture boils. Remove from heat. Stir in coconut, cashews, almonds and almond and vanilla extracts. Spread in bottom of prepared pan. Set aside.

Cake: Sift flour and baking powder together into medium bowl; set aside.

In mixer bowl, beat butter and sugar together until light. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in vanilla and almond extracts. Add dry ingredients alternately with milk. Mix well.

Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack; remove pan and cool completely.