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Blum's Coffee Crunch Cake


Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.

  • Yield: Makes one 10-inch cake

Photography: Yossy Arefi

Source: Martha Stewart Living Television, Episode 10411


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


  1. Preheat oven to 325 degrees. In a large bowl, whisk 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 batter into a 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 if your pan doesn't have feet. 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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