Blum’s Coffee Crunch Cake (also known as San Francisco Coffee Crunch Cake)

This cake is another one of those cakes that you take a bite and you will never forget! Absolutely magical the crunch, the cream and the super moist cake together just a symphony in your mouth. Originated in San Francisco around 1940s at Blum’s Restaurant and now the only place in San Francisco that still sell this cake is at Yasukochi’s Sweet shop inside a Japanese supermarket in Japan town. And you have to call in advanced to get the cake and they sold out fast. But if you cannot make it to SF anytime soon, here is my version of the cake.

Ingredients

For the sponge cake:

5 oz all purpose flour
6 oz sugar
1/2 tsp salt

2 Tbsp water
1/4 cup veggie oil

4 yolks
0.6 oz of sugar

5 1/2 egg whites (plus 1 tsp cream of tartar)
1.8 oz of sugar

Optional 1 tsp lemon zest and 1 tbsp of lemon juice

Preheat oven 350F and line and oil one 8in cake pan
Sift together flour, sugar, and salt, set aside
Beat together egg yolks and sugar until pale in color in a separate bowl, set aside
In stand up mixer, beat egg whites and cream of tartar until frothy, then add sugar and beat til glossy
Pour the egg yolk mixture into the white and fold together until incorporated
Fold in the flour mixture little by little until fully incorporated
Pour into cake pan and bake for at least 40 mins might be longer depending on your oven
Cool cake and wrap in plastic until we are ready to assemble cake

For the coffee crunch

2 1/4 cup sugar
1/3 cup light corn syrup
1/3 cup or more coffee
1 1/2 tablespoon baking soda

Line a half sheet pan with silpat or parchment set aside
Use a 4 to 6 qt heavy bottom pan and mix together sugar, corn syrup and coffee and heat up to around 305F degree
Take off heat and whisk in the baking soda carefully it will be very hot and it will foam up quickly so work quick
Pour onto the sheet pan
Cool completely and then break into pieces with rolling pin
Set aside

For Coffee Whipping Cream Frosting

2 cups of heavy whipping cream
2 to 3 tbsp sugar
2 tsp vanilla extract
2 tsp instant coffee

Whip everything together until firm and thick, should be 4 times its size when it is done
Keep frosting in the fridge if you are not assembling cake right away

How to assemble the cake, please refer to the youtube video!!

Cake are best eaten the day of making but you can keep it in the fridge for a day or so after but might not be as crunchy

Enjoy 😊

Видео Blum’s Coffee Crunch Cake (also known as San Francisco Coffee Crunch Cake) канала Shelter In Ivy’s Place