Light and airy, the crunch topping is mixed up and baked, then broken into small melt in your mouth pieces of coffee candy. Just the right mix for a mid-morning coffee cake snack.
1 1/3 cups Cake flour sifted
1 1/2 cups Sugar
1/2 tsp Salt
6 Egg yolks
1/4 cup Water
7 or 8 Egg whites
1 tsp Cream of Tarter
1 tsp Vanilla
1 Tb Fresh lemon juice
1 tsp Grated lemon zest
Coffee Crunch Topping1 Tb Baking soda, sifted
1/4 cup Strong brewed coffee
3/4 cup Sugar
1/4 cup Light corn syrup
2 cups Heavy cream
2 Tb Sugar
2 tsp Vanilla
Oven Temp ~ 350°
Baking Time ~ 50 -
Pan Type ~ 10 inch tube pan with removable bottom
Sift the flour, ¾ cup sugar and salt
onto a sheet of wax paper, set aside. Using an electric mixer, beat egg
yolks with ¼ cup sugar until thick and pale yellow (or a bright orange
yellow, if you have your own farm fresh eggs). Add water and beat until
thickened, takes about 4 minutes. Whisk egg whites in bowl with a heavy-duty mixer
until just frothy. Add cream of tartar, whisk until soft peaks form. Add
remaining ½ cup sugar in a steady stream, whisking until thicker, stiffer
and glossy peaks form - about 2 to 3 minutes. Whisk in the vanilla, lemon juice and
lemon zest. Pour yolk mixture over whites. Fold together with rubber spatula.
Using a metal spatula, scoop up a third of the flour mixture and sprinkle over mixture, fold in with a rubber spatula. Repeat two more times until ingredients are just incorporated. Gently pour batter into prepared pan with removable bottom. Level top with a rubber spatula. Bake Coffee Crunch Cake until top springs back slightly when lightly touched. Allow to cool for about 45 minutes and then remove from pan. Cover cake with a rack and invert; remove cake from bottom of pan.
To assemble Crunch Coffee Cake: slice cooled cake into three equal layers using a serrated knife. Spread whipped cream between each layer, carefully stacking layers. Spread remaining whipped cream over top and sides of cake. Refrigerate. Just before serving coffee cake, generously sprinkle top and sides with the coffee crunch.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!