Sf Chronicle Blum's Coffee Crunch Cake Recipe
Introduction
If you're a fan of coffee and cake, then you're in for a treat. The San Francisco Chronicle recently published a recipe for Blum's Coffee Crunch Cake, and it's been taking the internet by storm. This delicious cake is a combination of light sponge cake, whipped cream, and a crunchy coffee-flavored toffee. It's the perfect dessert for any coffee lover, and it's surprisingly easy to make.
Ingredients
To make Blum's Coffee Crunch Cake, you'll need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon instant coffee granules
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon cream of tartar
- 1/2 cup chopped almonds
Instructions
Here's how to make Blum's Coffee Crunch Cake:
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the eggs until they're light and frothy.
- Add the sugar to the eggs and continue to beat until the mixture is thick and pale yellow.
- Stir in the milk and vanilla.
- Gently fold in the flour mixture until it's just combined, then fold in the melted butter.
- Pour the batter into a greased 9-inch cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- While the cake is cooling, make the toffee. In a medium saucepan, combine the granulated sugar, water, and cream of tartar.
- Cook the mixture over medium heat, stirring constantly, until the sugar has dissolved.
- Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
- Continue to cook the mixture until it reaches 290°F on a candy thermometer.
- Once it reaches 290°F, remove the pan from the heat and stir in the chopped almonds.
- Pour the toffee onto a greased baking sheet and let it cool completely.
- Once the toffee is cool, break it into small pieces.
- In a large bowl, beat the heavy cream, powdered sugar, and instant coffee granules together until stiff peaks form.
- To assemble the cake, cut the cooled cake in half horizontally.
- Spread the whipped cream mixture over the bottom half of the cake, then sprinkle with the toffee pieces.
- Place the top half of the cake on the whipped cream and toffee layer.
- Sprinkle the remaining toffee pieces over the top of the cake.
- Refrigerate the cake for at least 1 hour before serving.
Conclusion
Blum's Coffee Crunch Cake is a delicious and impressive dessert that's perfect for any occasion. With its light sponge cake, fluffy whipped cream, and crunchy toffee pieces, it's sure to be a hit with your friends and family. Give this recipe a try and enjoy a slice of San Francisco's culinary history.
