RecipesMagazine
×

Blum's Coffee Crunch Cake

5
4
3
2
1
Blum's Coffee Crunch Cake

Blum's Coffee Crunch Cake

Blum's Coffee Crunch Cake might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 503 calories, 8g of protein, and 38g of fat per serving. This recipe serves 8. Head to the store and pick up instant coffee granules, lemon juice, well-chilled heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
To 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.
Ingredients you will need
Baking SprayBaking Spray
Equipment you will use
Cake FormCake Form
OvenOven
2
Sift together the flour, 3/4 cup of the sugar, and the salt into a medium bowl.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
BowlBowl
3
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 1/4 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).
Ingredients you will need
VanillaVanilla
SugarSugar
WaterWater
Egg YolkEgg Yolk
Cooking OilCooking Oil
Equipment you will use
Stand MixerStand Mixer
WhiskWhisk
BowlBowl
4
Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy.
Ingredients you will need
Egg WhitesEgg Whites
Equipment you will use
BlenderBlender
BowlBowl
5
Add the cream of tartar and continue beating until the egg whites form soft peaks.
Ingredients you will need
Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
6
Add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form.
Ingredients you will need
SugarSugar
7
Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
Ingredients you will need
Lemon ZestLemon Zest
JuiceJuice
8
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.
Ingredients you will need
Egg WhitesEgg Whites
Egg YolkEgg Yolk
Equipment you will use
SpatulaSpatula
9
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Equipment you will use
Cake FormCake Form
SpatulaSpatula
10
Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
Equipment you will use
ToothpicksToothpicks
OvenOven
11
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).
Equipment you will use
Wire RackWire Rack
12
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.
Ingredients you will need
WrapWrap
Equipment you will use
Offset SpatulaOffset Spatula
Plastic WrapPlastic Wrap
Frying PanFrying Pan
13
To Make the Coffee Crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot.
Ingredients you will need
CoffeeCoffee
CandyCandy
Equipment you will use
Candy ThermometerCandy Thermometer
PotPot
14
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.
Ingredients you will need
Corn SyrupCorn Syrup
CoffeeCoffee
SugarSugar
Equipment you will use
Baking SpatulaBaking Spatula
PotPot
15
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.
Ingredients you will need
Baking SprayBaking Spray
Baking SodaBaking Soda
Equipment you will use
Baking SheetBaking Sheet
StoveStove
RamekinRamekin
WhiskWhisk
16
When the crunch reaches 270°F, increase the heat to high and stir constantly until the crunch reaches 305°F.
17
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.
Ingredients you will need
Baking SodaBaking Soda
Equipment you will use
WhiskWhisk
18
Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
Equipment you will use
Baking SheetBaking Sheet
19
Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.)
Equipment you will use
CleaverCleaver
KnifeKnife
1
Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
Ingredients you will need
Heavy CreamHeavy Cream
VanillaVanilla
CoffeeCoffee
SugarSugar
Equipment you will use
BlenderBlender
BowlBowl
1
Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half.
Equipment you will use
Serrated KnifeSerrated Knife
2
Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately 1/2 cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half.
Ingredients you will need
Whipped CreamWhipped Cream
3
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. Refrigerate until ready to serve.
Ingredients you will need
Whipped CreamWhipped Cream
CreamCream
4
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).
5
This cake is best enjoyed the day it is assembled. Store it in a cake box or under a cake dome in the refrigerator.
DifficultyExpert
Ready In45 m.
Servings8
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
Related recipes
Winning Cream of Vegetable Soup
Nutty Apple Wedges
Buttery Carrots and Brussels Sprouts
Bean, Kale and Egg Stew
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok