3 Andy Maida 1/5 cup Coco powder 1/3 cup Adha cup dodh One teaspoon vinegar One tablespoon coffee Baking soda 1/4 teaspoon One tablespoonspoon baking powder Namak hasbezarurat Oil 1/3 cup Sugar powder one cup Vanilla essence hasbezarurat Walnut hasbezarurat Cream 1 pack Dark chocolate 1 cup 1 cup milk Makhan one tablespoon
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Crispy Crunch Coffee Cake
Crispy Crunch Coffee Cake
1tbsp cinnamon 1c. chopped walnuts 3c flour 1.5c. sugar 3tsp. baking powder 1tsp. baking soda 1/2 tsp. salt or use salted butter 1c butter or margarine softened 1c greek yogurt 2tsp. vanilla 3 eggs.
Combine all ingredients except eggs and vanilla. Blend well. Add eggs and vanilla. Blend until smooth and thick. Spray a bundt pan and dust with flour lightly.
Using a stand mixer instead of a hand mixer will work easier. If you have neither, use a large fork....Use what you have.
Bake in a 350-degree oven for about an hour or until a toothpick inserted comes out clean and is dark golden.
Enjoy!
This Coffee Crunch Cake is a 5-Star Breakfast Dessert
The morning-time trifecta for cake induced bliss: coffee, crunch and chocolate.
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Coffee Cake Recipe|Coffee Crunch Cake
This Caramel Coffee cake has a moist, moderately slightly dense texture but still quite light. Caramel covered fresh coffee-cream frosting, then drizzled with more caramel!
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