BLUM'S COFFEE CRUNCH CAKE
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
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
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
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.
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
COFFEE CRUNCH CAKE
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
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
LOUISE READ'S COFFEE CRUNCH CAKE
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
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
COFFEE CRUNCH CAKE
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
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
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BLUM'S COFFEE CRUNCH CAKE RECIPE - LOS ANGELES TIMES
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Servings 12Estimated Reading Time 1 minCategory DESSERTS, STOVETOPTotal Time 30 mins
- Combine sugar, coffee and corn syrup in medium saucepan at least 5 inches deep. Bring mixture to boil and cook until it reaches 310 degrees on a candy thermometer or reaches the hard-crack stage (when a small amount dropped into cold water breaks with a brittle snap).
- Press baking soda through sieve to remove lumps. Remove syrup from heat. Immediately add soda and stir vigorously just until mixture thickens and pulls away from sides of pan. (Mixture foams rapidly when soda is added. Do not destroy foam by beating excessively.)
- Immediately pour foamy mass, being careful to avoid spatters, into ungreased 9-inch square metal pan. (Do not spread or stir). Let stand without moving until cool, 1 hour.
- When ready to garnish cake, remove from pan and crush between sheets of wax paper with rolling pin to form coarse pieces.
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Cuisine AmericanTotal Time 3 hrs 25 minsCategory Breakfast Sweets, CakesPublished Sep 23, 2013
- 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.
- 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.
- 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.
- 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.
- To 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.
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