Sunday, 27th March 2011

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Yeasted Meringue Coffee Cake

Theses cakes were just gorgeous! We loved them both! The first was gone after one day. We had to bake a second one to get some photos of the product. And of course we loved them so much, we wanted a second one instantly. The original recipe is already for two cakes, but as we are only the two of us, that would have been too much. Also yeasted cakes and breads are the best on the day baked, and still good on their second day, but then they get dry. So it was better to bake a second one, after two days.

I filled the first cake with the filling provided in the recipe: Chopped pecans, semisweet chocolate and the cinnamon-sugar-mixture. That was indeed the best. For the second I used hazelnuts instead of pecans and milk chocolate, but it wasn’t as good as the first. But I have to admit, I used a different brand of chocolate, which wasn’t the right one for this kind of use. And the pecans were also a lot better than the hazelnuts. But in my opinion, pecans are the best nuts on… well, yes the world. And I recommend to chop the nuts yourself. The pieces are bigger and it just tastes better then. Sorry, it’s just like that. And I wouldn’t try  using the bought chopped ones. I know it’s easier. But trust me here.

Yeasted Meringue Coffee Cake

Is also used only one egg white for the meringue for one cake, because some people found two too much. I just can say, that one is enough and didn’t miss a second one. Below I give you the recipe, with my personal adjustments already incorporated.

I would really like to try a savory one with cheese and ham or anything. Just wondering, how it works out with the sweet meringue?! Anyone tried this out?

If sweet or savory, this is a perfect comfort treat for any time of the day and I highly recommend to bake this coffee cake. Accompanying this great cake with great comforting music, I recommend you The Shepherd’s Dog from Iron and Wine. It’s my favourite CD right now, that’s rotating upside down in my player these days. Love it!

Thanks for the great challenge!

Yeasted Meringue Coffee Cake

One year ago: Chocolate Macarons with Raspberry Filling


Yeasted Meringue Coffee Cake

Yeasted Meringue Coffee Cake


8 Responses so far.

  1. Your cake looks just delicious! Others may have already told you, but the savory version is great as well – you can add a little less sugar to the meringue and I'm sure it will be perfect. Mine was a little too sweet but only because I decided to go savory after I had already divided the sweet dough and thought, well, I love sweet and savory together – we still devoured it all the same. 🙂 stacy

  2. chef_d says:

    Delicious! Your yeasted coffee cake looks great. You could try the savory one next time 🙂

  3. Audax says:

    WOW the inside of the cake looks smashing it is so airy and fluffy well done. Yes I can understand why you made one straight away. Bravo to you.

    About the savoury version I made a couple of them if you go to my blog I wrote out the recipe in full if you are interested. Basically don't use sugar in the dough and reduce the sugar in the meringue to the minimum to form stable stiff peaks.

    Cheers from Audax in Sydney Australia.

  4. crumbsoflove says:

    Looks great. I want to try a savory version as well, the dough was just lovely to work with
    Best, Sandie

  5. @ Audax: Thanks for the tips! I will take a look at your version.

    If the savoury one is a success, I will blog about it for sure.

  6. redmenace says:

    I applaud you. Loudly. This cake looks so delicious! I can't believe you made two of them. So good! xo

  7. Colores says:

    Perfect for a breakfast or just in between!

  8. Miri Leigh says:

    Looks delicious! Perfect for breakfast or a snack!

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