+
Home Cooking

Blum's Coffee Crunch Cake

roxlet | Aug 26, 201005:49 AM     11

I just came upon this recipe through a west coast facebook friend, and I seem to remember having had this in SF when I visited there the first time. At any rate, sounds delicious!

Ingredients:

1 1/4 cups cake flour, sifted
1 1/2 cups sugar, divided use
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

Coffee crunch topping
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

Frosting
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla

FOR THE CAKE
Put the rack in lower third of oven, and then preheat to 350 degrees.

Sift the flour, 3/4 cup of the sugar and the salt together and set aside.

Using an electric mixer, beat the egg yolks with 1/4 cup of the sugar until the mixture is thick and pale in color. Add the water and continue to beat until thickened, about 4 minutes. Whisk the egg whites in with the mixer using another bowl until frothy. Add the cream of tartar and continue to whisk until soft peaks form. Add the remaining 1/2 cup sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form, about 2 to 3 minutes. Whisk in the vanilla, lemon juice and lemon zest.

Mix a bit if the yoke mixture into the beaten egg whites then fold the yolk mixture into the whites with a rubber spatula. Sprinkle a third of the flour mixture over the surface of the egg white mixture, and fold in gently with the rubber spatula. Repeat 2 more times until the ingredients are just incorporated. Do not over mix. Gently pour batter into an ungreased 10-inch round tube pan with removable bottom (like an angel food pan). Level the surface with the rubber spatula.

Bake for 50 to 55 minutes or until the top springs back slightly when lightly touched, and sounds spongy. Remove the cake from the oven and invert the pan over a long-necked bottle to cool for about 45 minutes. Remove the cake from the pan, by carefully slipping a flexible metal spatula down one side of the pan and slowly trace the perimeter to release the cake. When the sides are free, push up on the removable bottom to release the cake completely. Tilt the cake, with the bottom still attached, and gently tap the bottom against the counter to loosen the cake. Rotate the cake, tapping a few more times, until it appears free. Cover the cake with a rack and invert, remove the bottom of pan. Let cool to room temperature.

COFFEE CRUNCH TOPPING
Generously oil a large baking sheet. Sift the baking soda into a bowl. Combine the coffee, sugar and corn syrup in a DEEP and heavy 4-quart saucepan. Place over medium-low heat, stirring occasionally, until the sugar dissolves. When the mixture is clear and it begins to boil, increase the heat to medium-high and cook until the mixture reaches 290 degrees on candy thermometer. Toward the end of cooking, around 270 to 280 degrees, stir occasionally to prevent the mixture from scorching and becoming too foamy.

Remove from heat and stir in baking soda. The mixture will foam up fiercely. While mixture is still foaming, pour it out onto the oiled baking sheet. Do not spread, just let it cool undisturbed for at least 1 hour.

Break or crush into very small pieces by placing between 2 sheets of wax paper and tapping or rolling with rolling pin. Store in airtight container.

FROSTING
Combine cream, sugar and vanilla in a bowl and beat until the cream holds soft peaks.

TO ASSEMBLE
Slice the cooled cake into 3 equal layers using a serrated knife. Spread whipped cream between each layer, carefully stacking the layers. Spread the remaining whipped cream over the top and sides of the cake. Refrigerate. Just before serving, generously sprinkle top and sides with coffee crunch.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.