Coffee Crunch Cake

Blum’s, the beloved and late lamented San Francisco pastry shop, holds a dear place in the hearts of our family. The Blum’s Coffee Crunch Cake has been a family favorite since before the two of us were born. Our Grandpa Ferd spent most of his career working in downtown San Francisco and would often pick up a coffee crunch cake from Blum’s before heading home. Coffee Crunch Cake has been a beloved cake for celebrating family birthdays for decades and we still make this cake at least once a year (as do our mom and Aunt Susie!)…for a birthday or just because.

 

We have to confess, it’s takes a little work to make. However, it’s easily one of the very best cakes you will ever taste. Well worth the time and effort. And viola! You will have your own family tradition.

 

We wish you many happy family moments and memories in 2019. Happy New Year!

 

Whip egg whites to soft peaks and gently fold together.

 

 

Remove cake from pan and frost once cooled.

 

 

Boil crunch syrup mixture, stirring occasionally until it reaches 310 degrees.

 

 

Pour crunch mixture into prepared pan and let cool. Crush into bite-sized pieces.

 

 

Cover frosted cake with crunch and enjoy!

 

 

BLUM’S COFFEE CRUNCH CAKE

 

For the Cake:

— 1 1/4 cups cake flour, sifted

— 1 1/2 cups sugar

— 1/2 teaspoon salt

— 6 egg yolks

— 1/4 cup water

— 1 cup (7 to 8) large egg whites

— 1 teaspoon cream of tartar

— 1 teaspoon vanilla

— 1 tablespoon fresh lemon juice

— 1 teaspoon grated lemon zest

 

For the Coffee Crunch:

— Unflavored vegetable oil

— 1 tablespoon baking soda, sifted

— 1/4 cup strong brewed coffee

— 1 1/2 cups sugar

— 1/4 cup light corn syrup

 

For the Frosting:

— 2 cups heavy cream

— 2 tablespoons sugar

— 2 teaspoons vanilla

 

Make the cake:

Adjust rack in lower third of oven; preheat oven to 350 degrees. Sift flour, 3/4 cup sugar and the salt onto a sheet of wax paper; set aside.

Using an electric mixer, beat egg yolks with 1/4 cup sugar until thick and pale yellow. Add water and beat until thickened, about 4 minutes.

Whisk egg whites in bowl of a heavy-duty mixer just until frothy. Add cream of tartar; whisk until soft peaks form. Add remaining 1/2 cup sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form — about 2 to 3 minutes. Whisk in vanilla, lemon juice and lemon zest. Pour yolk mixture over whites. Fold together with a rubber spatula. Using a metal spatula, scoop up a third of the flour mixture and sprinkle over mixture; fold in with a rubber spatula. Repeat two more times just until ingredients are incorporated.

Gently pour batter into an ungreased 10- inch round tube pan with removable bottom (such as an angel food pan). Level top with a rubber spatula.

Bake for 50 to 55 minutes, or until top springs back slightly when lightly touched. Invert pan over a long-necked bottle to cool for about 45 minutes.

To remove cake from pan, slip a flexible metal spatula down one side of pan; slowly trace perimeter to release the cake. When sides are free, push up on bottom to release cake. Tilt cake, with removable bottom still attached, and gently tap bottom against counter to loosen cake. Rotate cake, tapping a few more times, until it appears free. Cover cake with a rack, and invert; remove bottom of pan.

 

Make the Coffee Crunch Topping:

Generously oil an 8 x 8 pan and line with parchment, being sure to leave some overhanging the edges. Oil the parchment. Sift baking soda onto a sheet of wax paper; set nearby. Combine coffee, sugar and corn syrup in a heavy, 4-quart or larger pot. Bring to a boil over medium-high heat, stirring occasionally. Continue booking and stirring occasionally until mixture reaches 310 degrees on a candy thermometer. Remove from heat and stir in baking soda for about 20 seconds (mixture will foam up fiercely). While still foaming, pour out into prepared pan. Do not spread; let cool undisturbed for at least 1 hour. Crunch will deflate slightly as it cools.

Remove crunch from pan using parchment overhang and place in gallon sized ziplock bag or between pieces of waxed paper. Crush into bite sized pieces using a rolling pin or meat mallet. Store in an airtight container.

 

Make the frosting:

Combine cream, sugar and vanilla; beat until cream holds soft peaks.

To assemble: Slice cooled cake into 3 equal layers using a serrated knife. Spread whipped cream between each layer, carefully stacking layers. Spread remaining whipped cream over top and sides of cake. Refrigerate.

Just before serving, generously sprinkle top and sides with the coffee crunch, pressing gently to adhere.

 

Serves 12.