Yeasted Meringue Coffee Cake – {The Daring Baker’s Challenge}

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.

Just call me “Sassy Terra”, that is what Nelly and I decided works perfectly!

I am a week behind on submitting my post for the Daring Baker’s Challenge, but this recipe was so worth the wait.  The recipe is enough to make two coffee cakes, because apparently one is not enough.  I decided let’s just make one big, huge coffee cake, why not, right???  What a crazy mess, lesson learned, and no more being Sassy in the future!

The fun part to the challenge is the freedom to change the recipe to how it works for YOU!  AND Greek yogurt works for me, thank you very much!  So not only is this a Daring Baker’s Challenge, it is my 21st way to enjoy Chobani Greek Yogurt.  I feel like it is time to party, and celebrate….with coffee cake of course….but I am too tired….oh to be 21 again!

This is actually my first time really making an involved bread recipe, all the way down to 10 minutes to knead the dough.  This dough was so soft, and beautiful, AND smelled AMAZING!!!

A lot of first time experiences with this blog today.  My first time making coffee cake.  My first time using a meringue in a bread recipe.  My first time making an involved bread dough.  BUT not my first time thinking I could change a recipe around, thank goodness my final product was heavenly!

Recipe from The Daring Kitchen (I did make some changes, they are in parenthesis):

Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk (Almond Milk)
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature (1 egg, and 1/2 cup Greek yogurt)

For the meringue:

3 large egg whites at room temperature (2 eggs & 1/2 cup vanilla Greek yogurt)
¼ teaspoon salt
½ teaspoon vanilla (Excluded because used vanilla Greek yogurt)
½ cup (110 g / 4 oz.) sugar

For the filling (This is my own version):

1 cup brown sugar

½ cup craisins

½ cup pecans

1 small apple diced

2 Tbsp cinnamon

1 Tbsp Cardamon

amie’s version:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

Ria’s version:
1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
½ teaspoon garam masala (You can make it at home – recipe below – or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)

Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

**Garam (means “hot”) masala (means “mixture”) is a blend of ground spices and is used in most Indian savory dishes. It is used in limited quantities while cooking vegetables, meats & eggs. There is no “one” recipe for it as every household has a recipe of their own. Below, I am going to share the recipe which I follow.

4 or 5 sticks (25 g) Cinnamon Sticks (break a stick and open the scroll)
3 ½ tablespoons (25 g / less than an ounce) Cloves, whole
100 g. (3.5 oz.) Fennel seeds
4 tablespoons (25 g / less than an ounce) Cumin seeds
1 ½ tablespoons (10 g / less than half an ounce) Peppercorns
25 g (less than half an ounce) Green Cardamom pods

In a small pan on medium heat, roast each spice individually (it hardly takes a minute) until you get a nice aroma. Make sure you stir it throughout so that it doesn’t burn. As soon as each spice is roasted, transfer it to a bowl to cool slightly. Once they are all roasted, grind into a fine powder by using a coffee grinder, or pestle & mortar. Store in an airtight container and use as needed.


Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

This is a very involved recipe, you may want to set a fun day aside to make it.  As involved as it was, I loved making it, and would definitely make it again!

Do you enjoy making involved bread recipes?

Until next time, Come on in, Have a seat,

Hugs, Terra



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  • Yum! And may I add that I love the step by step pictures! I need to make this sometime soon! Happy 21st Chobani Recipe!
  • Hey Terra! Nice to see you're part of the Daring Kitchen and FFwD too! I thought of cutting the recipe in half but got lazy and ended up with two yeasted cakes. I made this the same day I was supposed to post it and on Monday I took them sliced and packed to the gym and shared em with my cycling class buddies [yes I'm evil like that. I bring baked goodies every Monday to cycling class mwahaha]
    • Sharing the Coffee Cake with people at your gym, well that is just genius, LOL!! I had family that visited the weekend I made my Coffee Cake, which was perfect too:-) Looking forward to reading your blogs! Thank you you for stopping by:-) Hugs, Terra
  • Love, love, love your photos! The cake looks great!
    • Thank you for the love on my photos of the Coffee Cake!!!! It was really a wonderful recipe, the bread is so moist, and delicious:-) Hugs, Terra
  • YUM! I made an apple filling, delish! Loved reading through your have such a nice sense of humor :)
    • The apple filling in the Coffee Cake was a pretty smart idea by both of us:-) It definitely gave it another wonderful flavor with everything else:-) Thank you for the wonderful comment! Hugs, Terra
  • your coffee cake turned out so great. love your choice for the filling. thanks for sharing
    • Thank you for the lovely comment on my Coffee Cake!! Hope you have a wonderful weekend! Hugs, Terra
  • Your coffee cake looks sooo good. I wish I had some right now! I love that you incorporated Greek yogurt into the recipe, how creative. :)
    • Hi Lindsey, Thank you so much for the wonderful comment on my Coffee Cake!!! I always have to find a way to incorporate Greek yogurt, it is WAY too delicious not to:-) Hope you have a lovely weekend! Hugs, Terra
  • I love the flavors you used in your coffee cake! Looks amazing, I'm wishing I still had some of mine left!
    • I wish I had some Coffee Cake left too, it was very addictive:-) Thank you for the wonderful comment! Hugs, Terra
  • Briarrose
    Beautiful job on this coffee cake. Sometimes the involved bread recipes can be really long as I have the scads of time to devote to them. ;)
  • Aeroflot Reh
    Oh my god - how delicious looks that with the amazing glaze? And the filling sounds so delicious!