Sunday, 27 March 2011

Daring Baker's March 2011 Challenge: Yeasted Meringue Coffee Cake



I’d like to start off by telling you all how much I really enjoyed the challenge! A big big thank you to Jamie and Ria for hosting such an amazing challenge! And a huge thank you to all the brilliant inspiring Daring Bakers for all the hints and tips which ensured my cake turned out delicious!

The image I envisaged when I read the title is nowhere near what the cake actually is. I was in for a shock! After reading the ingredients list on the recipe TWICE, I realised there is no coffee in this coffee cake! After a moment or two of realisation, I remembered something my dad had told me once about the coffee cakes he would have in the mornings, they were cakes to be had with coffee but do not actually contain coffee. Hmm…interesting. Will definitely need to give this a try!

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’m not sure what I really expected with the meringue inside the cake (which was more like brioche – which I LOVE! LOVE! LOVE!). Thinking back, at that time I probably thought it would form a sort of marshmallowy layer inside. But it didn’t take a lot of wondering as by day 2 there were completed challenges up already!


I decided to split the dough three ways and make two sweet and one savoury cake.

Left - Chocolate chip, hazelnut and orange zest. Middle – Cranberry, pecans, white chocolate chunks, cinnamon and cardamom. Right – Tomato puree, mozzarella, spinach and basil.

I finished baking them last night at 7.00pm and by 3pm today (as in less than 24 hours!!), the choc chip and the tomato - mozzarella are totally gone. As in there’s no crumbs or evidence of them anywhere. Jamie and Ria, that’s the biggest compliment we can give you! While I had the chance, I sliced up the cranberry yeasted cake and have frozen it in an airtight container Smile If the freezing turns out well, I am onto a double winner here!


I followed a few hints and let the dough rise twice whilst in the bowl and a final time once it was filled. I also used a 2-egg white meringue instead of the three which was just perfect and I had no over-spilling or mess. Hurrah!

tomato yeasted

According to my hubby, the savoury Yeasted cake tasted like a deep pan pizza all rolled up in a bread. The bread was extremely soft and fluffy and the filling was substantial without being overpowering. (Sidenote: I didn’t put any sugar into the meringue for this one)


The baby spinach in the cake was just so delicious – I will definately be making it again. It really did taste like a pizza!


I cannot really comment on how this one tasted because I froze it as soon as I saw the others being snatched up like hot cakes (lol, get it??) but the filling is a guaranteed hit especially with the adding aroma of cinnamon and cardamom. I think my bet is safe with that one!


This was was just totally amazing. I kid you not, it tasted better than the chocolate chip brioche loaf that I get from our local supermarket and that tastes damn good (so how would you describe something better than “damn good”?). My 2 year old daughter was ripping it apart so she could have just the chocolate bits and my 4 year old had about three slices in one go and she is a fussy eater. Me, I sat down with a nice cup of coffee and and a slice of this delicious, soft, luscious yeasted meringue coffee cake and loved every moment of it… I also decided then, that I would definitely make this exact one for my dad very very soon!

I have linked to the original recipe which is actually quite flawless if followed through and obviously please use my suggestions on the extra rise and less meringue if you want to.

The meringue is totally absorbed into the dough and cannot be seen once it’s fully baked but I’m sure it holds a significant presence in the cake.

Follow this link for the recipe and don’t forget to check out all the fabulous Daring Bakers and their creations here


  1. Your coffee cakes look wonderful. I really want to try your spinach coffee cake-very unique!!

  2. LOL - Glad I wasn't the only one to be confused with the coffee part!! Your fillings look great - I would love to try this again with savoury options - the pizza one looks fantastic!

  3. The spinach coffee cake sounds so "iron chefish" and tasty

  4. These look so amazingly good. I love the variety you made. You did an amazing job on this challenge, and I am so glad you shared it with us!

  5. Isn't this recipe a keeper! I love your 3 versions! The "pizza" flavor must be delicious, gotta try this one! Great job on the challenge!

  6. Wow everything looks delicious especially the savory one! Great job on this challenge!

  7. The pizza inspired one is a great idea! I'll definitely be experimenting with this in future, as I just went sweet this time. Glad you pointed out that you missed the sugar out of the meringue for it, otherwise I'd probably be creating a sweet pizza disaster!

  8. WOW like you this is a smashing recipe and like you I will be making this recipe again and again. Your final cakes look so cute and the spinach is inspired. Glad to hear the kids liked it so so much.

    Cheers from Audax in Sydney Australia.

  9. Tremendous, I am always in awe of those who think outside the box!

  10. bakercoz - make sure you try the spinach loaf, it's sooo worth it!

    Cath - I like knowing little trivia like about this yeasted coffee cake! Definately try it!

    Bobbie - I love Iron Chef. I'm honoured!

  11. Ruth H. - I was motivated by your completed challenge. Very! Lol, didnt think I could do it, let alone for it to turn out fabulous!

    Renata - You were actually my first inspiration to do three loaves, yours look sooo mouth-watering!

  12. chef_d - thank you very much!

    Ruth Ellis - LOL, I am interested to know how a sweet meringue would taste with a savoury filling. You sure you don't want to experiment?! :-)

  13. Audax - I probably wouldn't have made it perfect first time 'round if it wasn't for your advice on an additional rise. It really made the dough so smooth!

    Bobbie - thank you so much, cant wait to check out your blog!

  14. I haven't popped into your blog for quite a while as I have been busy. I am sorry to hear of your grandma - I'm sure she was quite some lady. I remember enjoying my late mother's hot sponge cake fresh from the oven lathered with butter (yeah, as kids you could eat anything!) So we obviously had something in common.
    Your cranberry, white choc and pecan version sounds brilliant! My teenage children loved this too. In fact everyone who tried it loved it! Great recipe, isn't it?

  15. lol! i thought there was coffee in coffee cake when i first found a recipe, too!
    i love the picture of the spinach next to the cake.
    it looks so perfect.

  16. I've got to tell you that your coffee wreaths and logs look absolutely divine! LOve the savoury version.

  17. Katie Mar - thanks, glad to know I wasnt the only one! I love baby spinach, the colour is so vibrant!

    Aparna - Thank you! The savoury version WAS that good! :-)

  18. I love how your dough looks so airy!
    I gotta do a savory version, too. Spinach sounds amazing! I think I have to do a spinach feta version?
    Whatever, all your three variations sound celidelicious!

  19. Around the last week of every month, ovens around the world dole out delectable victuals to feed their blogs. I have often salivated lustfully at luscious creations from these magical kitchens… and have been apprehensive if I could ever rise to such exacting standards considering that baking isn’t exactly one of my fortes. I only just get by – but ofcourse I dream big – and so I joined the ranks of the Daring Bakers and this Yeasted Meringue Coffee Cake is my first challenge.