Blum S Coffee Crunch Cake

Make the coffee crunch.

Blum s coffee crunch cake. Combine coffee sugar and corn syrup in a heavy 4 quart saucepan. Attach a candy thermometer to the side of a 4 to 6 quart heavy pot. Martha made this recipe on martha bakes episode 710. Directions for the coffee crunch.

Blum s coffee crunch cake. Martha recreates the iconic dessert from blum s bakery in san francisco. Instructions combine sugar coffee and corn syrup in saucepan at least 5 deep. To make the coffee crunch.

Attach a candy thermometer to the side of a 4 to 6 quart heavy pot. The blum s coffee crunch cake ships frozen with dry ice do not touch dry ice with bare hands upon the receipt the cake should be placed in the freezer and may be stored there up to 2 weeks the sealed bag of crunch should be left at room temperature. Generously oil a large baking sheet. Attach a candy thermometer to the side of a 4 to 6 quart heavy pot.

Blum s coffee crunch cake aside from it s it ice cream sandwiches if there s one dessert that is inextricably linked with san francisco it has to be the coffee crunch cake from the late great. 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. Sift baking soda onto a sheet of wax paper. 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.

It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee flavored candy.