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.
When I decided to get back into the Daring Bakers, I was really excited! I couldn’t wait until the challenge came out, I stalked the forum until…it finally was there… yes, wait, meringue! What?! Meringue, without eggs…hmmm…well, I did make that Lemon Meringue Pie. Okay, back to Yeah, can’t wait to make this!
I chose to halve the recipe since I don’t need to eat 2 coffee cakes by myself 🙂 I can never seem to get my hubby to take anything to work (he hates having to carry containers & remember to bring them back home), so, with just the two of us eating it, I made just one.
Here is the recipe I used:
The Mandatory Items: Sweet Yeast Dough for the Coffee Cake and the meringue
Variations allowed: The filling.
FILLED MERINGUE COFFEE CAKE
Makes 1 round coffee cake, approximately 10” in diameter
For the yeast coffee cake dough:
2 cups flour
1/8 cup date sugar
¼ tsp salt
1 1/8 tsp active dried yeast
¼ +1/8 cup whole milk
2 TBSP water (doesn’t matter what temperature)
¼ cup Earth Balance margarine at room temperature
1 ½ tsp Ener-G egg replacer
2 TBSP warm water
For the meringue:
2 ½ TBSP of soy protein isolate
1 tsp baking powder
¼ + 1/8 cup almond milk
¼ tsp xanthan gum
¼ tsp vanilla
¼ cup powdered agave (inulin)
For the filling:
½ cup chopped pecans
1 TBSP cinnamon granulated sugar
½ cup semisweet chocolate chips
Prepare the dough:
In a large mixing bowl, combine ¾ cup of the flour, 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. 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 egg replacer and ½ cup 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 ¾ 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 bowl and 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. Sprinkle on both the nuts and the chocolate separately when you assemble.
Once the dough has doubled, make the meringue: In a clean mixing bowl – whip together all of the ingredients for 10 minutes.
Assemble the Coffee Cakes:
Line a baking sheet with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, roll out the dough into a 20 x 10” rectangle. Spread the meringue evenly over the rectangle up to about ½” from the edges. Sprinkle the filling evenly over the meringue (ex: the cinnamon-sugar followed by the chopped nuts and the chocolate chips).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to the lined cookie sheet, 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” intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring. Cover the coffee cake with plastic wrap and allow to rise again for 45 to 60 minutes.
Preheat the oven to 350°F. 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 sheet onto the table. Very gently loosen the coffee cake from the paper with a large spatula and carefully slide the cake off onto cooling racks. Allow to cool.
Just before serving, dust the top of the coffee cake with confectioner’s sugar and cocoa powder. These are best eaten fresh, the same day or the next day.
How was it? YUM! I would probably up the chocolate chips to ¾ cup, but that’s only because I’m a chocoholic 🙂 Everyone loved it as is. I did eat about half of it myself, good thing I only made one. I could have made the cuts a little bit deeper, but they made a good reference for serving size.