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Use this recipe to make Blum’s Coffee Crunch Cake. Line a rimmed baking sheet with a nonstick cooking mat; set aside. In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer. Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup.
Coffee Crunch — Unflavored vegetable oil — 1 tablespoon baking soda, sifted — 1/4 cup strong brewed coffee — 1 1/2 cups sugar — 1/4 cup light corn syrup Frosting — 2 cups heavy cream — 2 tablespoons sugar — 2 teaspoons vanilla INSTRUCTIONS: For the cake: Adjust rack in lower third of oven; preheat oven to 350 degrees.
When the Blum’s stores closed in the ’70s, the recipe for Coffee Crunch Cake was still a well-kept secret. But today these sweet memories are possible in your own kitchen. And now younger generations are developing a nostalgia of their own for this delicious classic.
Coffee Crunch — Unflavored vegetable oil — 1 tablespoon baking soda, sifted — 1/4 cup strong brewed coffee — 1 1/2 cups sugar — 1/4 cup light corn syrup Frosting — 2 cups heavy cream — 2 tablespoons sugar — 2 teaspoons vanilla
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