Ep 5 - Quick Bites - San Francisco Style Coffee Cake Recipe!
Updated: Jul 30, 2020
On the fifth episode of the Film and Food Podcast Chris hosted the debut 'Quick Bites' format - a series of quick thoughts on everything Chris has been watching lately plus some film-inspired snack recipes to inspire you at home! This was such a fun new format so make sure to check that episode out by clicking on the "Podcast" tab!
This recipe is inspired by the film The Last Black Man in San Francisco, in particular it is based off at the San Francisco coffee crunch cake, and makes the perfect slice to accompany any good cup of tea or coffee!
To watch The Last Black Man in San Francisco on Youtube click here: https://www.youtube.com/watch?v=YtMddEijsXY&t=6332s
San Francisco Style Coffee Cake (Gluten Free)
Recipe Commitment: High
Inspired by Blum's Coffee Crunch Cake in San Francisco!
This is a gluten free cake (my wife Bethany is celiac) however if you want to make a 'normal' cake base, feel free to use the ingredients from this recipe:https://www.tastingtable.com/cook/recipes/blums-coffee-crunch-cake-recipe
Then you can follow my steps and ingredients for the icing and the coffee cream with your own base! Either way you make it this is an indulgent and delicious treat!
Note: This is a layered cake, so having two identical cake tins is really helpful. I only have one cake tin and still made 2 bases, it just take a little longer!
200gm salted butter
6 large eggs
300gm muscavado sugar
3 tsp vanilla extract
275gm plain gluten free flour (I used our own GF flour blend, but any plain GF flour will do)
100gm almond meal
4 tsp baking powder
300ml double cream (thick is good)
A cup of strong black coffee
A handful of whole coffee beans
2 tsp muscavado sugar
150gm icing sugar
100gm salted butter
1 tsp vanilla extract
A handful of whole coffee beans
A cup of strong coffee (use the same one as the coffee cream)
1. Melt the butter in the microwave or over the stove, then leave to cool in a bowl.
2. Line your cake tin (or tins) with baking paper. Preheat the oven to 180 degrees Celsius.
3. Using an electric beater, beat the eggs, sugar and vanilla together in large mixing bowl for at least 5-7 minutes - the mixture should triple in volume.
4. Drizzle in the butter a little at a time, mixing with the beater between each addition until all the butter is fully incorporated into the mixture.
5. Sift the flour, almond meal and baking powder together into a bowl. Using a wooden or metal spoon, fold into the wet mixture until just combined.
6. Scrape the mixture into the prepared cake tin (or tins), smoothing it out evenly. If you have two cake tins, that's half the mixture in each tin. If you only have once cake tin, use half the mixture and save half for the second cake.
If you are baking two cakes at once, put in the oven for 30-40 minutes.
If you are baking one cake at a time, bake each cake for 25 minutes.
Remember to test if its cooked by poking the centre of the cake until it reaches the bottom, if it comes out clean its cooked!
Leave both bases out to cool so they are ready for layering.
7. As the cakes cool, make the coffee cream. Make a strong cup of coffee. Add five teaspoons of coffee to the 300ml of double cream and mix well in a bowl. Crush the handful of coffee beans into a gritty powder. Add to the cream mixture. Mix well and keep the coffee cream in the fridge until time for layering.
Leave the butter for the icing mixture out of the fridge so it softens before making icing.
8. Now make the icing. Add another four teaspoons of coffee to the icing sugar, vanilla extract and butter, mix well in a bowl. Crush the handful of coffee beans into a gritty powder. Add to the icing mixture.
In preparation for layering, have a clean tray or serving board ready - plus your cake bases, coffee cream and coffee icing out and ready to go. Also have an icing spatula or frosting knife handy.
9. Layering time!
First, place one of the cakes as the base.
Second, spread the coffee cream evenly over the base cake layer.
Third, add the second cake layer on top of the coffee cream,
Fourth, spread the coffee icing evenly on top of the second cake layer.
Finally, use any whole coffee beans you have left to decorate the top of the cake as you wish.
10. Make sure to take some great photos of your lovely cake before tucking in! This cake will last 7-10 days in the fridge, perfect for sharing with friends, this will wow anyone who tries it!
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