Dorrie Simpson, who works as a flight attendant for a major airline, tries to layover in San Francisco as often as possible, since she grew up there. She has fond memories of getting dressed up in her Sunday best (complete with polished Mary Janes), and spending the day with her mother and Noni (Grandmother); sometimes they spent time at the beach or shopping, but first always stopped at Blum’s for tea and a piece of their famous Coffee Crunch Cake.
Unfortunately, Blum’s closed sometime in the 70’s, and since then, dozens of versions of the recipe for Blum’s Coffee Crunch Cake have been published; Dorrie’s grandmother tried several recipes, and found that the following recipe, which she clipped from the newspaper, is closest to the original. Dorrie remembers eating this version often at her Grandmother’s. It remains her favorite dessert to this day. Although I have not changed the ingredients, I have updated some of the preparation steps to make it a little easier.
Believe it or not, even though there are several steps, the cake isn’t difficult to make; the finished product is spectacular and worth every step. It is suitable for dinner parties, holidays, and special guests; there will be no leftovers, and as for calories - who cares!
6 egg yolks
1/4 cup sugar
1/4 cup water
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 1/4 cups cake flour, sifted
3/4 cup sugar
1/2 teaspoon salt
1 cup egg whites, (7-8 large)
1 teaspoon cream of tartar
1/2 cup sugar
1/4 cup strong coffee
1 1/2 cups sugar
1/4 cup light corn syrup
1 tablespoon baking soda, sifted and set aside
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla
- Preheat oven to 350°.
- Grease and flour the bottom only of a 10" round tube pan with removable bottom; set aside.
- Beat the egg yolks with the 1/4 cup sugar until thick and pale yellow.
- Add water and beat until thick.
- Measure the cake flour, sugar, and salt in a fine strainer over the egg yolk mixture and shake through.
- Gently fold the mixtures together; transfer to a separate bowl and wash the mixing bowl.
- In the clean mixing bowl, beat the egg whites with the cream of tartar; gradually add the sugar and beat until stiff shiny peaks form.
- Add the vanilla, lemon juice, and lemon zest; fold the mixture into the egg yolk mixture.
- Spread the batter evenly into the prepared pan.
- Bake for 50-60 minutes or when pressed with the finger, the cake springs back.
- Remove from the oven, invert the pan over a small-necked bottle, and let cool thoroughly.
- Meanwhile prepare the Coffee Crunch:
- Spray a large baking sheet with non-stick spray.
- Mix the coffee, 1 1/2 cups sugar, and corn syrup in a large heavy saucepan.
- Turn to medium heat, cover the pan, and bring to a boil.
- Uncover the pan, wash down the sides, and turn the heat to medium-high.
- Place a candy thermometer into the mixture and let cook without stirring until the mixture is very thick, 250°-270° on the thermometer (watch carefully so it doesn’t burn).
- Stir until the mixture reaches 280° - 290° (less in high altitudes) and is very thick.
- Immediately stir in the baking soda and pour onto the prepared sheet.
- Let the candy cool thoroughly; break or crush into small pieces.
- Frosting: Combine the whipping cream, sugar, and vanilla; beat to stiff peaks.
- Assembly: Using a serrated knife, cut the cake into 3 equal slices.
- Place the bottom on a serving platter; spread with a layer of whipped cream, top with a layer of cake, spread with whipped cream, and top with the remaining cake layer.
- Cover the top and sides of the cake with the remaining whipped cream; refrigerate until just before serving.
- Sprinkle the top and sides evenly with the coffee crunch pieces.
Amount Per Serving
Calories 336 Calories from Fat 117
Percent Total Calories From: Fat 35% Protein 5% Carb. 61%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 118 mg
Sodium 284 mg
Total Carbohydrate 51 g
Dietary Fiber 0 g
Sugars 39 g
Protein 4 g
Vitamin A 11% Vitamin C 1% Calcium 0% Iron 6%