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Crunch Cake, Clam Chowder, Spanish Omelet

November 10, 1994|ROSE DOSTI

DEAR SOS: I would appreciate it if you could obtain the recipe for coffee crunch cake that I had at the Bullock's Pasadena lunchroom. It was excellent.

--MRS. S.S.

DEAR MRS. S.S.: Bullock's Pasadena was happy to share the recipe. The recipe is reminiscent of a cake sold at Blum's, a former Los Angeles tearoom whose recipe we have printed many times over the years. It's that good.


1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup strong coffee

1 tablespoon baking soda

1 angel food cake, ring or loaf shape

Coffee Whipped Cream

Combine sugar, corn syrup and coffee in saucepan. Heat until syrup reaches hard crack stage, 310 degrees on candy thermometer. Do not stir. Remove from heat and stir in baking soda. Remove lumps that may form.

Pour onto baking sheet with sides and let cool. Break brittle candy into small chunks. Store in airtight container until ready to use.

Split angel food cake into 3 layers and frost each with Coffee Whipped Cream. Assemble layers and cover top and sides with Coffee Whipped Cream. Sprinkle with brittle candy pieces. Makes 8 to 10 servings.

Each of 8 servings contains about:

510 calories; 226 mg sodium; 82 mg cholesterol; 22 grams fat; 78 grams carbohydrates; 3 grams protein; 0 fiber.

Coffee Whipped Cream

2 teaspoons instant coffee

3/4 cup sugar

2 cups whipping cream

Combine coffee, sugar and cream. Refrigerate at least 1 hour. Whip until stiff peaks form. Makes 1 quart whipped cream.

In skillet, cook onion and green and sweet red peppers in butter until tender, but not browned. Stir in tomato sauce, sugar, Worcestershire and garlic.

Cook over low heat 10 to 15 minutes. Serve over omelet and pass additional sauce, if desired. Makes about 1 1/2 cups.

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