No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blum's Coffee Crunch Cake

  • Yield: Makes one 10-inch cake
Blum's Coffee Crunch Cake

Source: Martha Stewart Living, June 2003


  • 2 1/4 cups cake flour (not self-rising)
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 large eggs, separated
  • Zest of 1 lemon (2 teaspoons)
  • 1 tablespoon pure vanilla extract
  • Coffee Frosting
  • Coffee Crunch


  1. Preheat oven to 325 degrees. In a large bowl, sift together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.

  2. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.

  3. Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour into a nonstick 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle. Let stand until cool, about 1 hour, before removing pan.

  4. Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

Reviews (1)

  • cinnamonbear 1 Apr, 2009

    This cake turned out so good! The chiffon cake was the first I had ever made and it turned out perfect! The brittle coffee flavored topping was easy as well. It didn't last long, believe me! A word of caution! Make sure your house is cool inside because of the cream topping. This cake will do ya proud if you like to show off your cooking.

Related Topics