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Sep 25, 2006 03:00 AM

Blum's Coffee Crunch Cake

I'm posting this in response to a discussion on the L.A. Board, and it's from "Dear S.O.S.: Dessert Recipe Requests to the Los Angeles Times" by Rose Dosti.

Blum's Coffee Crunch Cake

1-1/2 cups sugar
1/4 cup strong coffee
1/4 cup light corn syrup
1 tablespoon baking soda

1 cup whipping cream, whipped
1 angel food cake (recipe says an 8 oz. cake)

Paraphrased instructions:

Sugar, coffee and corn syrup in a deep saucepan, bring to a boil, cook to 310 degrees on candy thermometer (hard-crack stage).

Press soda through a sieve to remove lumps. After removing syrup from heat, immediately add soda (mixture will foam), stir vigorously just until the mixture thickens and pulls away from the sides of the pan but don't beat so hard that the foam is destroyed.

Pour immediately into an ungreased 9" square pan, don't spread or stir, let stand without moving until cool. When ready to use, remove it from pan and crush it between sheets of wax paper to form coarse crumbs.

Frost the cake with the whipped cream and the crushed topping, refrigerate if not using immediately.

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  1. Thanks for the recipe. I don't remember the Blum cake being an angel food cake and having a hole in the middle. It was more of a yellow sponge cake.

    3 Replies
    1. re: PBSF

      Ditto--I'm pretty sure it was a 'cake' cake, and not an angel food.

      1. re: PBSF

        The Coffee Crunch Cake where I grew up (Central Valley of California) was made out of chocolate cake and it was very tasty.

        1. re: PBSF

          I don't think I ever ate it (although I could be wrong since I'm an L.A. native and in my mid-40's). I happened to have the recipe when someone asked about getting the cake. My stepmom makes a variation with an angel food cake but it has crushed English toffee as the topping and there's vanilla pudding mixed in with the whipped cream I think.

        2. What I really miss about Blum's is the Duke of Windsor sandwich!

          1. Debbie,

            Thank you so much for the crunch recipe!


              1. That is just a 'short-cut' recipe. I've made this one many times; it's sourced from Flo Braker in the San Francisco Chronicle. This is a lovely soft crumbed cake, not an angelfood. The cake does not hold well with the coffee crunch pressed into the whipped cream, so frost and serve within a few hours for best results.