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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
The crunch cake from now-closed Blum’s bakery in Beverly Hills has been a Times reader favorite for more than 35 years. The praline brittle makes the cake, but if you don’t have the time for this step, you can substitute store-bought brittle for almost the same effect. Combine sugar, coffee and corn syrup in medium saucepan at least 5 inches deep.
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