Coffee Crunch Cake Red Ribbon Recipe

Yeah red ribbon s banana crunch.

Coffee crunch cake red ribbon recipe. Martha made this recipe on martha bakes episode 710. Brings back memories when i alsways had a slice wen i was still starting out that was the time when they werent yet under jollibee. This coffee crunch cake from red ribbon is one of our family s all time favorite cake flavors. Martha recreates the iconic dessert from blum s bakery in san francisco.

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. Im sure it still tastes delicious the way it used used to be. Attach a candy thermometer to the side of a 4 to 6 quart heavy pot. Tempting layers of cream cake with delightful coffee crunch in between and topped with delicious honeycomb crunch.

Ingredients 3 4 cup sugar 2 tablespoons strong brewed coffee 2 tablespoons light corn syrup 1 1 2 teaspoons baking soda. Combine the coffee sugar and corn syrup in a deep heavy 4 quart saucepan. 2 cups all purpose flour 3 4 cup granulated. Red ribbon coffee cake.

Enjoy this crumb topped coffee cake with a lovely ribbon of red cranberry sauce running through the center with steaming cups of robust coffee or fragrant tea. Generously oil a large baking sheet. Sift baking soda onto a sheet of wax paper. Combine coffee sugar and corn syrup in a heavy 4 quart saucepan.

Remove the top half and place cut side up on a plate. Make the coffee crunch. To make the coffee crunch. Place over medium low heat stirring occasionally until the sugar dissolves.

It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee flavored candy. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the cake on a turntable or cake stand and using a long serrated knife slice the cake horizontally in half. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.

Cover both halves with whipped cream using approximately 1 2 cup per side.