By the time I moved to San Francisco Blum's pastry shops had been long closed, but their desserts continued to live on. My sister told me about their most famous creation, Coffee Crunch Cake, and brought me a slice from Yasukochi's Sweet Stop in Japantown.
Coffee-flavored desserts aren't really a favorite of mine, but the combination of sponge-y lemon scented vanilla cake frosted with whipped cream and covered with light, airy honeycomb textured coffee candy was divine. I had to see if I could make it for myself.
Luckily I didn't have any trouble finding a recipe online, one that was originally published in the San Francisco Chronicle. Overall the cake was delicious and very well-received. The only adjustments for next time would be to make an oil-based chiffon for the cake and to use stronger coffee, like espresso, for the coffee flavor to really come through in the crunch.