Finally, I have a chance to post my Daring Bakers’ March Challenge in this busy week! I promise you that I actually made this on the date it was due, which is 27th of every month! We even had some of the family over, devoured the cakes, had hazelnut coffee with the cakes and I sent Jennifer and the boys home with the half of the leftover cakes! I have witnesses!
Blog Checking Lines: The March 2011 Daring Bakers’ 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.
And four days later, I am here to tell you all about this coffee cake, which is actually sweetened bread with meringue, chocolate chips and nuts rolled up in it!
I made the dough the night before, and baked it the next day. So this could be a great sweet-kinda bread addition to a brunch if you do not want to repeat a usual muffin/scone basket. Meringue melts in this cake, only oozing and browning from the cuts made around the ring. This recipe yields two cakes. Once you make the dough, after the first rise, you split it into two loaves, roll out a rectangle, spread the meringue. Sprinkle whatever nuts you choose along with chocolate chips over meringue. Then you roll it up on the long edge, make it a circle, pressing the ends together. With kitchen scissors, make cuts on the outer edge of the cake.
I used semi-sweet chocolate chips and chopped hazelnuts for one cake, white chocolate chips and chopped pecans for the other one. The cake dough gives you a great blank canvas that you can play with. In the challenge, it was suggested to add saffron in milk for the dough and to use Indian spices and cashew as an alternative. For my next one, I think I will omit meringue and go for Nutella spread, and make individual smaller ones. But for the beauties you see in these pictures, you can find the recipe here. Enjoy!
Wish everyone has a long, relaxing weekend!