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Apr 15, 2010 01:40 PM

Coffee or Toffee Crunch Cake from the bakery inside Vic's in the 80s in Sacramento?

As a child, we always had a coffee crunch cake for birthdays. If my memory serves, it was a white sponge with whipped cream, then an espresso/coffee glaze and bits of toffee/crunch on the outside.

I heard the owner passed away suddenly and they closed the bakery. I would love to find this recipe and have googled for years in hopes of finding it. I now live in the midwest and nothing is quite right on my birthday.


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  1. Many fans of coffee crunch cake here. This thread has some recipes,

    1. Yes, Charlie's bakery inside what is now Vic's (was Jumbo) market closed in 1996. Cramer's bakery got the coffee crunch recipe, but it closed last year. As far as I know, the only place to get it is Eastern Bakery in San Francisco, 720 Grant Street in Chinatown. It is exactly the same as the one you remember. I haven't seen a recipe online. Its well worth the trip if you every come to the area though.

      1 Reply
      1. re: Laniwong

        Sadly Eastern Bakery's version has gone downhill. But there are other keepers of the flame, fortunately, where coffee crunch cake can be purchased if you check the SF board.

      2. Here is a recipe that someone from my church gave me years ago to put in a cookbook that I was editing for the women's group. I remember it well because a group of us tested every single recipe to make sure they were good, and this is one I tested. Hope it is what you are looking for.



        6 eggs, separated
        1 1/2 c. sugar
        1/4 teaspoon salt
        3/4 teaspoon cream of tartar
        1/2 tsp. vanilla
        1/2 tsp. lemon or almond extract
        1 1/2 c. sifted flour

        In a large mixing bowl, beat the egg yolks until thick and lemon colored. Add the water and continue beating until very thick. Gradually add the sugar, vanilla and lemon or almond
        extracts. Fold in the flour, sifted with salt, a little at a time.

        In separate bowl, beat egg whites until foamy. Add the cream of tartar and beat until they form
        shiny peaks. Fold in egg yolk mixture. Do not stir or beat. Bake in a 10 inch
        ungreased angel food-cake pan in a 325 degree oven for one hour. Invert pan to


        1 pt. whipping cream
        2 tbsp. sugar
        1 tsp. vanilla

        For serving cut the sponge cake into 3 layers. Whip the cream with the sugar
        and vanilla until quite stiff, spread 1/4 of it on the bottom layer. Add the
        second layer and do the same. Use the last half of the filling for the top and
        sides of the cake.

        Generously coat outside of the cake with Crunch (recipe for Crunch below) pieces and crumbs,
        pressing them into the sides with your fingers. Refrigerate until served. If you
        have any crunch left over, keep it in a dry place and use it to sprinkle over
        ice cream.


        1 1/2 c. sugar
        1/4 c. white corn syrup
        1/4 c. strong hot coffee
        3 tsp. sifted soda

        Make the crunch ahead of time. In a saucepan stir the sugar, corn syrup, and
        hot strong coffee (1 rounded teaspoon instant coffee to the 1/4 cup boiling
        water) and cook, stirring constantly. It will thicken up like molasses. Cook to
        310 degrees on your candy thermometer, or until a few drops in cold water
        give a metallic snick against the side of a cup. Remove from heat and add the
        soda, stir in well. While still foaming, pour onto an ungreased cookie sheet.
        Do not smooth out air bubbles! It will look like a large blonde meringue. When
        cool and brittle, break into pieces. Enjoy.