- Home
- Cake
- How To make Coffee Crunch Cake
How To make Coffee Crunch Cake
1 1/2 c Sugar; plus...
2 tb Sugar
1/4 c Strong coffee
1/4 c Light corn syrup
1 tb Soda; sifted
1 (10-in.) angel food cake
2 c Whipping cream
2 ts Vanilla
Combine 1 1/2 cups sugar, coffee and corn syrup in saucepan at least 5 inches deep. Bring mixture to boil and cook to 310F on candy thermometer or hard-crack stage (small amount of mixture dropped into cold water will break with brittle snap). Remove syrup from heat, immediately add soda and stir vigorously just until mixture thickens and pulls away from sides of pan. (Mixture will foam rapidly when soda is added. Do not destroy foam by excessive beating.) Immediately pour foamy mass into ungreased 9-inch square metal pan (do not spread or stir). Let stand without moving until cool. When ready to garnish cake, knock hardened mixture out of pan and crush between sheets of waxed paper with rolling pin to form coarse crumbs. Split cake into 4 equal layers. Combine cream, remaining 2 tablespoons sugar and vanilla in chilled bowl and beat until stiff. Spread about 1/2 of cream between layers and remainder over top and sides of cake. Sprinkle generously with crushed topping. Refrigerate until ready to serve.
How To make Coffee Crunch Cake's Videos
Most Requested Cake |‼️Best seller Cake‼️Coffee Praline Cake | Bake N Roll
Welcome to my channel Bake N Roll.
#most requested Cake
#bestsellercake
#CoffeeFralinecake
Ingredients:
yolks 6 large (120 grams )
sugar 2/3 cup (150 grams)
oil 1/2 cup (100 grams)
vanilla 2 tsp (10 grams)
water 2/3 cup ( 150 grams)
coffee powder 3 tbsp ( 12 grams)
hot water 1 tbsp (12 grams)
cake flour 1 1/2 cup (190 grams) you may use all cake flour.
all purpose flour 1/3 cup (50 grams)
salt 3/4 tsp (5 grams)
baking powder 3/4 tbsp ( 9 grams)
eggwhites 1 1/4 cup (300 grams)
cream of tartar 1/2 tsp (3 grams)
sugar 2/3 cup (150 grams)
Walnut Fraline:
sugar 1 cup ( 200 grams)
water 1/4 cup
corn syrup 1 tbsp + 1 tsp
walnuts 2 cups toasted ( bake in a preheated oven 160°c for 20 minutes)
Coffee French Buttercream:
sugar 2 cups
water 1/2 cup
corn syrup 1 tbsp + 1 tsp
butter 620 grams ( 2 3/4 cup) Softened
yolks 10 large (205grams)
vanilla 2 1/2 tsp
coffee powder 3 1/2 tbsp
warm water 1 tbsp
Baking time: 40 to 45 minutes ( depending the heat on your oven)
Oven temperature: 160°c
Baking pan size: 9x13 ( You may use 3 9 inches pan or 4 8 inches pan. ) or you half the recipe for smaller batch.
Happy Baking! ❤
Blum’s Coffee Crunch Cake (also known as San Francisco Coffee Crunch Cake)
This cake is another one of those cakes that you take a bite and you will never forget! Absolutely magical the crunch, the cream and the super moist cake together just a symphony in your mouth. Originated in San Francisco around 1940s at Blum’s Restaurant and now the only place in San Francisco that still sell this cake is at Yasukochi’s Sweet shop inside a Japanese supermarket in Japan town. And you have to call in advanced to get the cake and they sold out fast. But if you cannot make it to SF anytime soon, here is my version of the cake.
Ingredients
For the sponge cake:
5 oz all purpose flour
6 oz sugar
1/2 tsp salt
2 Tbsp water
1/4 cup veggie oil
4 yolks
0.6 oz of sugar
5 1/2 egg whites (plus 1 tsp cream of tartar)
1.8 oz of sugar
Optional 1 tsp lemon zest and 1 tbsp of lemon juice
Preheat oven 350F and line and oil one 8in cake pan
Sift together flour, sugar, and salt, set aside
Beat together egg yolks and sugar until pale in color in a separate bowl, set aside
In stand up mixer, beat egg whites and cream of tartar until frothy, then add sugar and beat til glossy
Pour the egg yolk mixture into the white and fold together until incorporated
Fold in the flour mixture little by little until fully incorporated
Pour into cake pan and bake for at least 40 mins might be longer depending on your oven
Cool cake and wrap in plastic until we are ready to assemble cake
For the coffee crunch
2 1/4 cup sugar
1/3 cup light corn syrup
1/3 cup or more coffee
1 1/2 tablespoon baking soda
Line a half sheet pan with silpat or parchment set aside
Use a 4 to 6 qt heavy bottom pan and mix together sugar, corn syrup and coffee and heat up to around 305F degree
Take off heat and whisk in the baking soda carefully it will be very hot and it will foam up quickly so work quick
Pour onto the sheet pan
Cool completely and then break into pieces with rolling pin
Set aside
For Coffee Whipping Cream Frosting
2 cups of heavy whipping cream
2 to 3 tbsp sugar
2 tsp vanilla extract
2 tsp instant coffee
Whip everything together until firm and thick, should be 4 times its size when it is done
Keep frosting in the fridge if you are not assembling cake right away
How to assemble the cake, please refer to the youtube video!!
Cake are best eaten the day of making but you can keep it in the fridge for a day or so after but might not be as crunchy
Enjoy ????
This Coffee Crunch Cake is a 5-Star Breakfast Dessert
The morning-time trifecta for cake induced bliss: coffee, crunch and chocolate.
Coffee Crunch Cake -
_______________________________________________________
Subscribe to Tastemade:
LIKE us on Facebook:
FOLLOW us on Instagram:
FIND us on Snapchat Discover:
JOIN us on Tastemade Makers:
Coffee Crunch Cake / recipe by Cake n Co
Martha Stewart Makes 3 Western Dessert Favorites | Martha Bakes S7E10 West
The Western States are a paradise for home bakers and chefs alike. Join Martha as she shares four extraordinary regional favorites: Blum's coffee crunch cake, known for its honeycomb covering; gateau Basque, a Nevada specialty filled with pastry cream and brandy-soaked cherries, individual pineapple upside-down cakes, and date bars, made with California's favorite dessert fruit. Recipes so delicious, you'll want to take a trip out West!
#WesternDesserts #Desserts #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:42 Blum's Coffee Crunch Cake
06:14 Gâteau Basque
12:21 Pineapple Upside-Down Cake
19:09 Date Bars
23:40 Bonus: How to Create a Smooth Finish
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired in Season 7 Episode 10.
Full Recipes:
Blum's Coffee Cake:
Individual Pineapple Upside-Down Cakes:
Date Bars:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 3 Western Dessert Favorites | Martha Bakes S7E10 West
Simple Crunch / recipe by Cake n Co
Sugar 200 grm ( 1 cup )
Almond 50 grm ( 4 tbls )