Daring Baker’s: Meringue Coffee Cake

27 Mar

This was another Daring Baker/Cook’s Challenge that was done at the last possible minute. Last night at around 11:30PM to be exact. And photos were taken this morning. How’s THAT for procrastination? Just call me the Queen.

I’m always trying to enhance my knowledge of baking with yeast. And this Challenge was no exception. I was extremely happy with the rise on the bread, and even happier with the addition of the meringues (I’ve finally conquered meringues and their fickleness! Hooray!). Now I just need to work on making it look….pretty.

See what I’m saying? Ah well, as long as it tastes good right?

Hubby thought it tastes more like a babka and not a traditional coffee cake a la Entenmman’s. I gave him the side eye for it. While it’s not traditional coffee cake by any means, it’s still delicious.


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

Recipe from Life’s a Feast

Coffee Cake Dough

  • 4 cups flour
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 2 1/4 tsp active dried yeast
  • 3/4 cup 1% milk
  • 1/4 cup water
  • 1 stick unsalted butter at room temperature
  • 2 large eggs at room temperature

In a stand mixer with the paddle attachment combine 1.5 cups of  flour, sugar and yeast. Mix together then add the salt.

In a small saucepan, combine the butter, milk and water and stir until the butter has melted. Add to the flour mixture and mix on low speed until blended. Increase the speed to medium and beat for another 2 minutes. Add the eggs and another cup of flour and beat an additional 2 minutes.

Remove bowl from mixer and using a wooden spoon add as much of the remaining flour in order to form a cohesive ball. Dump the mixture onto a floured surface and knead the dough for 8-10 minutes, adding the remaining flour until it forms a soft and smooth ball.

Place into a lightly greased bowl and make sure the ball is covered with oil on all sides. Cover with plastic wrap and a towel and let rise until doubled, about 45-60 minutes.

Meringue & Filling

  • 3 egg whites, at room temperature
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 4 oz chocolate, chopped roughly
  • 1/2 cup sugar
  • 2 tbsp cinnamon

In a VERY clean stand mixer with the beater attachment, add the egg whites and beat on low for 30 seconds. Increase the speed to as high as your stand mixer will go. Once the egg mixture begins to bubble and foam slightly add the vanilla extract. 1 tbsp at a time add the sugar until incorporated and stiff peaks form.

In a separate bowl, combine the sugar and cinnamon and stir to combine. Set both aside

When the dough is ready punch it down a little and dump onto a floured surface and divide into 2 mounds. Roll each mound into about a 10×20″ rectangle. For each roll, dump half of the meringue mixture, followed by half the cinnamon sugar, and half of the chopped chocolate. Roll it up the long way until it forms a long roll and pinch the ends.

Gently transfer to a lined baking sheet and join the two ends to form a circle, making sure the pinched side is facing down. Using scissors, cut deeply into the roll every inch or so. The deeper you snip the better! I don’t think I snipped mine nearly as deep as I should have!

Cover with plastic wrap and a towel and let rise an additional 45-60 minutes.

Towards the end of the rising time, preheat oven to 350. Mix up an egg wash (I didn’t have any whole eggs left so I combined 2 leftover egg yolks and some water. Worked out beautifully!) and slather it onto the rolls. Sprinkle additional cinnamon sugar if you wish.

Bake for 25-30 minutes, turning once, until the top is golden brown.




11 Responses to “Daring Baker’s: Meringue Coffee Cake”

  1. Mary March 27, 2011 at 1:44 pm #

    I think it looks great! I made mine a week early, which is unusual for me, and now I feel like something is missing.

  2. Shelley C March 27, 2011 at 3:40 pm #

    I think it looks great! And, yes, if Entenmman’s is his frame of reference, I can see why this might be a confusing coffee cake, but a fresh, homemade, delicious loaf of this has Entenmman’s beat hands down! Really great job.

    • kitchenmisfit March 27, 2011 at 6:26 pm #

      I think he was thinking of a traditional coffee cake with a crumb top. He still approved of it though!

  3. Lou March 27, 2011 at 4:56 pm #

    Mmm – looks perfect. Well done. And great procrastination! You still made it!

  4. Amanda March 27, 2011 at 6:02 pm #

    It looks pretty to me! Fabulous plate too. I don’t have much experience with “traditional” coffee cakes – may have to research this cake genre.

  5. Megan March 27, 2011 at 6:25 pm #

    Looks gorgeous to me! And quite delicious too. It actually does remind me a bit of babka.

  6. Megan March 27, 2011 at 10:37 pm #

    Calling you the Queen!! This makes me want to have another bake date VERY soon.

  7. Audax Artifex March 27, 2011 at 11:03 pm #

    I’m so happy that it worked so well at the end and it looks so delicious well done.

    Cheers from Audax in Sydney Australia.

  8. what katie's baking March 27, 2011 at 11:03 pm #

    what a cute plate!!

    i think it still looks good!! i mean, my mouth is watering, so that’s a good sign 😉

  9. mollyparr March 28, 2011 at 12:34 pm #

    That plate is absolutely adorable! Where did you ever find something so darling?

  10. Lea May 9, 2011 at 3:56 am #

    The crust is so tempting and amazing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: