On Sun, 26 Nov 2006 17:06:56 +1100, "Bigbazza"
> wrote:
>
>"Jude" > wrote in message
>>
>> My family's requirement for holidays is called Coffee Toffee Pie. It's
>> a recipe from a place called Blum's Coffee Shop, and it's been made
>> since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
>> the recipe, lol!
>>
>> Dinner was fantastic, nothing was a problem, everything cooked
>> perfectly and served hot and pelntiful! A grest dinner all around. not
>> even a family fight!!
>>
>> Glad yours was smooth and happy too!
>>
>
>Well...Don't be too afraid..Sounds delicious..The name alone :-))
>
>How about putting your conscience behind you and posting it <g>.

Blum's? That's *old* San Francisco! People (old timers) still swoon
over their coffee crunch cake when you mention Blum's Coffee Shop.

Blum's Coffee Crunch Cake
There are several versions of the cake. This recipe comes from the San
Francisco Chronicle.

Prep time: 3 hours | Cook time: 65 minutes | Serves: 12
Note: The prep time includes the 45-minute cool time for the cake and
the 1-hour cool time for the coffee crunch.

* Ingredients:

1 1/4 cups cake flour, sifted
1 1/2 cups sugar, divided use
1/2 teaspoon salt
6 egg yolks
1/4 cup water
1 cup ( 7 to 8) large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

Coffee crunch topping
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 to 350
degrees. Sift the flour, 3/4 cup of the sugar and the salt onto a
sheet of wax paper, set aside.

In a small bowl using an electric hand mixer, beat the egg yolks with
1/4 cup of the sugar until the mixture is thick and pale in color. Add
the water and continue to beat until thickened, about 4 minutes. Whisk
the egg whites in the bowl of a heavy-duty mixer just until frothy.
Add the cream of tartar and continue to whisk until soft peaks form.
Add the remaining 1/2 cup sugar in a steady stream, whisking until
thicker, stiffer, glossy peaks form, about 2 to 3 minutes. Whisk in
the vanilla, lemon juice and lemon zest.

Pour the yolk mixture over the beaten egg whites. Fold the two
mixtures together with a rubber spatula. Using a metal spatula, scoop
up a third of the flour mixture and sprinkle it over the surface, fold
in with the rubber spatula. Repeat 2 more times just until the
ingredients are incorporated. Gently pour batter into an ungreased
10-inch round tube pan with removable bottom (like an angel food pan).
Level the surface with the rubber spatula.

Bake for 50 to 55 minutes or until the top springs back slightly when
lightly touched, and sounds spongy. Remove the cake from the oven and
invert the pan over a long-necked bottle to cool for about 45 minutes.
To remove the sponge from the pan, carefully slip a flexible metal
spatula down one side of the pan and slowly trace the perimeter to
release the cake. When the sides are free, push up on the removable
bottom to release the cake completely. Tilt the cake, with the bottom
still attached, and gently tap the bottom against the counter to
loosen the cake. Rotate the cake, tapping a few more times, until it
appears free. Cover the cake with a rack and invert, remove the bottom
of pan. Let cool to room temperature.

Coffee crunch topping: Generously oil a large baking sheet. Sift the
baking soda onto a small sheet of wax paper, set nearby. Combine the
coffee, sugar and corn syrup in a deep, heavy 4-quart saucepan. Place
over medium-low heat, stirring occasionally, until the sugar
dissolves. When the mixture is clear and it begins to boil, increase
the heat to medium-high and cook until the mixture reaches 290 degrees
on candy thermometer. Toward the end of cooking, around 270 to 280
degrees, stir occasionally to prevent the mixture from scorching and
becoming too foamy.

Remove from heat and stir in baking soda. The mixture will foam up
fiercely. While mixture is still foaming, pour it out onto the oiled
baking sheet. Do not spread, just let it cool undisturbed for at least
1 hour.

Break or crush into very small pieces by placing between 2 sheets of
wax paper and tapping or rolling with rolling pin. Store in airtight
container.

Frosting: Combine cream, sugar and vanilla in a bowl and beat until
the cream holds soft peaks.

To assemble: Slice the cooled cake into 3 equal layers using a
serrated knife. Spread whipped cream between each layer, carefully
stacking the layers. Spread the remaining whipped cream over the top
and sides of the cake.

Refrigerate.

Just before serving, generously sprinkle top and sides with coffee
crunch.

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