Coffee Crunch Cake Recipes

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BLUM'S COFFEE CRUNCH CAKE



Blum's Coffee Crunch Cake image

Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10

2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup vegetable oil
6 large eggs, separated
Zest of 1 lemon
1 tablespoon pure vanilla extract
Coffee Frosting
Coffee Crunch

Steps:

  • Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
  • Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
  • Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

COFFEE CRUNCH



Coffee Crunch image

Use this recipe to make Blum's Coffee Crunch Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 10-inch cake

Number Of Ingredients 4

3/4 cup sugar
2 tablespoons strong brewed coffee
2 tablespoons light corn syrup
1 1/2 teaspoons baking soda

Steps:

  • Line a rimmed baking sheet with a nonstick cooking mat; set aside.
  • In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
  • Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
  • When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.

BLUM'S COFFEE CRUNCH CAKE RECIPE



Blum's Coffee Crunch Cake Recipe image

Thanks to Valerie Gordon of Valerie Confections, you can get the recipe for the long-lost (but highly beloved) coffee crunch cake from Blum's pastry shops.

Provided by Tasting Table Staff

Categories     Dessert

Time 11m

Number Of Ingredients 18

1 ¼ cups all-purpose flour
1 ½ cups sugar
½ teaspoon kosher salt
5 large eggs, separated, plus 2 large egg whites
2 tablespoons water
¼ cup canola oil
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 ¼ cups sugar
⅓ cup strong brewed coffee
⅓ cup light corn syrup
1½ tablespoons baking soda
2 ½ cups well-chilled heavy cream
2 ½ tablespoons sugar
2 ½ teaspoons vanilla extract
2 ½ teaspoons instant coffee granules

Steps:

  • Make the cake: Position a rack in the center of the oven and heat the oven to 350 F. Coat the bottom and sides of a 9-inch round cake pan with a removable bottom with nonstick baking spray.
  • Sift together the flour, ¾ cup of the sugar, and the salt into a medium bowl.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
  • Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ½ cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
  • Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
  • Let the cake cool completely on a cooling rack, about 45 minutes (removing the cake when it is still warm will cause it to deflate and likely tear).
  • Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
  • Make the coffee crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270°F, about 10 minutes.
  • Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
  • When the crunch reaches 270 F, increase the heat to high and stir constantly until the crunch reaches 305 F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate quickly, in a matter of seconds. Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
  • Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stories in an airtight container at room temperature for up to 2 weeks.) 13. Make the coffee whipped cream: Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
  • Assemble the cake: Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately ½ cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the top half, cream side down, on the top of the crunch layer and press gently to even the layers. Frost the sides and top of the cake with the remaining whipped cream. Refrigerated until ready to serve.
  • When you are ready to serve the cake, cover the sides and top with the remaining crunch (if you apply the crunch in advance, it will start to melt and lose its bite). This cake is best enjoyed the day it is assembled; store it in a cake box or under a cake dome in the refrigerator.

COFFEE CRUNCH CAKE



Coffee Crunch Cake image

As I love baking I always try to make my cakes simple so anyone can make it and enjoy. Please try it and let me know your opinion.

Provided by khaanam

Categories     Dessert

Time 1h15m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

225 g flour
3 teaspoons baking powder
4 tablespoons cocoa powder
4 eggs
1 cup icing sugar
1 cup oil
1 teaspoon vanilla essence
1 tablespoon instant coffee (dissolve in 4 Tablespoons water)
300 ml whipping cream
3 tablespoons icing sugar (for Icing)
1/4 cup granulated sugar (for crunch)

Steps:

  • Sift the flour,baking powder and cocoa powder three times.
  • Beat eggs; add icing sugar; beat until fluffy.
  • Add oil gradually and beat.
  • Add vanilla essence and 2 tablespoons of the coffee liquid and beat.
  • Add flour mixture in three additions.
  • Fold with a spatula until smooth.
  • Transfer to greased 9x9 square tin.
  • Bake in preheated oven for 45 minutes at 240 degrees Celsius for 10 minutes.
  • Reduce temprature to 200 degrees Celsius (depends on your oven).
  • Don't forget to turn halfway to bake evenly.
  • Insert wooden toothpick to test whether cooked or not.
  • If cooked cool and remove from tin.
  • Cool completely.
  • Whip the cream untill thick; add sugar and beat for few minutes.
  • Add remaining 2 tablespoons coffee liquid and beat to mix.
  • Cut cake into 2 layers, apply sugar syrup on both layers then spread cream on bottom layer.
  • Cover it with top layer and apply cream on whole cake.
  • If you wish to make a design on cake then place cream in piping bag and make design on cream layer.
  • Sprinkle crush crunch on cake to make complete (see Note).
  • Refrigrate several hours before serving.
  • Enjoy!
  • Note:cook sugar in nonstick pan on low heat until melted.
  • Transfer in greased heatproof dish; let it cool then crush coarsely.

Nutrition Facts : Calories 838.9, Fat 58, SaturatedFat 17.1, Cholesterol 189.2, Sodium 249.4, Carbohydrate 73.4, Fiber 2.2, Sugar 40, Protein 9.8

OVERNIGHT CRUNCH COFFEE CAKE



Overnight Crunch Coffee Cake image

Perfect for an overnight or even for Christmas morning! I love anything I can make the night before for serving in the morning!

Provided by breezermom

Categories     Breakfast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

2/3 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Steps:

  • Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
  • Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  • Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
  • Topping:.
  • Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

LOUISE READ'S COFFEE CRUNCH CAKE



Louise Read's Coffee crunch cake image

This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h20m

Number Of Ingredients 12

175g softened butter , plus extra for greasing
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
2 egg whites
100g caster sugar
3 tsp instant coffee granules
25g chopped walnuts
100g softened butter
50g icing sugar , sifted
3 tbsp icing sugar

Steps:

  • Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
  • Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
  • Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
  • To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

Nutrition Facts : Calories 565 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

PUMPKIN CRUNCH COFFEE CAKE



Pumpkin Crunch Coffee Cake image

We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.

Provided by Brittany Owens

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 12

Number Of Ingredients 13

1 cup packed brown sugar
¾ cup chopped pecans
¼ cup melted butter
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 cup pumpkin puree
3 eggs
½ cup water
½ cup confectioners' sugar
¼ cup milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
  • Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 55.7 g, Cholesterol 57.8 mg, Fat 14.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 338.3 mg, Sugar 39.8 g

COFFEE CRUNCH CAKE



Coffee Crunch Cake image

Make and share this Coffee Crunch Cake recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 18

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
egg white
1 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
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
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • For the cake: Adjust rack in lower third of oven, preheat to 350 degrees. Sift the flour, 3/4 cup of the sugar and the salt onto a sheet of wax paper, set aside.
  • In a small bowl using an electric hand 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 the bowl of a heavy-duty mixer just 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.
  • Pour the yolk mixture over the beaten egg whites. Fold the two mixtures together with a rubber spatula. Using a metal spatula, scoop up a third of the flour mixture and sprinkle it over the surface, fold in with the rubber spatula. Repeat 2 more times just until the ingredients are incorporated. 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. To remove the sponge from the pan, carefully slip 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 onto a small sheet of wax paper, set nearby. Combine the coffee, sugar and corn syrup in a deep, 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.

Nutrition Facts : Calories 438.9, Fat 16.9, SaturatedFat 9.9, Cholesterol 137.3, Sodium 434.4, Carbohydrate 70.5, Fiber 0.3, Sugar 54.2, Protein 3.2

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