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.
I must admit, I'm not much of a coffee cake person. Actually, I'm not much of a sweets-in-the-morning person. Surprising, I know, given my affinity for sweets at all other times of the day, but morning is just too damn early for something sweet. That's why Aunt Betty and I made this in the afternoon.
After making this, you know, I might just eat it in the morning some day. What made it so awesome? The meringue inside. This is made by rolling out the dough into a rectangle and then spreading a meringue filling, topping it with chocolate and pecans (or walnuts) and rolling it up like a jelly roll. Then into a ring, some slits and another rise. Look it that gooey filling in there. Yum.
My one problem was rolling it up into the ring and having filling squeeze out, but ultimately it ended up good. And really, how nice does it need to look when it tasted so good?!
Looks like a very interesting combination. As I scrolled trhough your beautiful pictures, I just kept asking myself what it would taste like. We do after all spread sweet things on bread and they taste good .... so I got my answer right there. Congrats on originality.
ReplyDeleteI didn't think it was too sweet - not like a normal coffee cake. You must of used extra filling - it looks a lot more full than mine.
ReplyDeleteI could eat sugar from the bowl with a spoon so i thought it was perfect but I can see how some would find it too sweet. It is a fantastic bread though and yours looks great.
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