Blum's Coffee Crunch Cake

  • Yield: Makes one 10-inch 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.


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