First rising |
The Daring Bakers is a group of avid bakers who take turns challenging each other to bake wonderful things. This month’s challenge was hosted by Ria and Jamie for this Yeasted Meringue Coffee Cake. The basis is a soft, lightly sweet yeast dough filled with meringue – the rest was up to us! The dough was wonderful to work with and made enough for two coffee cakes, so I made two variations: Raspberry Almond and Pina Colada.
The Meringue |
Dough with Meringue filling |
Dough with Meringue, Raspberry Jam, and Almond Paste |
My friend, Megi, included the recipe on her post here: Linden Tea.
The finished product! Soft, sweet dough wrapped around Raspberry Jam, Almond Paste, and Meringue topped with sliced almonds – tasted like it was from the bakery. |
For the Pina Colada version, I used a wonderful marmalade from Lourdes who sells it at the Channel Islands Farmers’ Market, and I topped it with shredded coconut.
Fr. Junipero Serra in front of Ventura City Hall, CA |
Audax says
Both versions sound delightful but the pina colada one is extra special what a flavour delicious flavour profile that would be. And I love the 1st picture a lot well done on this challenge.
Raspberry and almond so so tasty.
Cheers from Audax in Sydney Australia.
megi says
Hi Susan, your coffee cake looks amazing and the crumb looks perfect. I never thought adding a layer of meringue would make such a difference, this is definitely something I’ll make again.
shelley c. says
Oh, wow – both versions sound amazing, but I must say – that pina colada version just sounds SO intriguing – I would LOVE a taste of it! Welcome, welcome to the Daring Bakers, and congratulations on a first challenge super beautifully completed!!
Pavithra says
Wow the filling is awesome.. outstanding.. great job on the challenge. Fabulous !!!
Pavithra
http://www.dishesfrommykitchen.com
Lisa Mary says
Ooh, yours looks awesome and SO YUMMY. I want some!
Rochelle says
The raspberry and almond one sounds soooo good and the pina colada version looks beautiful!
Namratha says
You did great on your first challenge Susan, very warm welcome to the Daring Bakers. The cakes turned out great and with a flavor profile of raspberries and almonds, must have been a winner all the way! Well done!
Mary says
Both versions sound so delicious that I would never be able to choose between them!
Denise says
Welcome! I caution you, keeping up with FFwD and the DB’s can be challenging, but I love it. You should join the DC’s too! Love the almond paste and flavor combos.
Lizzy says
You are so sweet to mention me :)! I’m SO delighted you’ve joined us…and what spectacular versions you’ve created! I don’t know if I could choose, so I’d like a slice of each~brava, my friend!
Ruth H. says
Both versions sound really good. The pina colada one caught my attention right away, though!! I am so glad you shared your yummu and beautiful results!
Jacquelyn says
Wonderful completion to the challenge! I want to taste both versions and am intrigued by the Pina Colada version! It would be so great to have a potluck with all of the participants of The Daring Kitchen (Baker’s AND Cook’s challengers)!
Looking forward to seeing more of your challenges!
Jacquelyn
http://thenurturingcook.com
Spoon and Chopsticks says
My first time to visit your blog. You have interesting recipes. This coffee cake of yours looks amazing.
I am now following your blog. Feel free to visit mine: http://spoon-and-chopsticks.blogspot.com/
Kathy says
Susan, What a gorgeous bread! I just printed the recipe from Linden Tea…I have to give it a try. I really love working with yeast!
Mewfymewf says
Hi, Susan.
I’m making the Pina Colada cake, and I can’t seem to keep the goo from escaping as I try to make it into a circle. I ended up with a pinched donut with goo escaping from the ends. I’ve been baking all my life, but this is a far cry from cinnamon buns. Do you have any suggestions on how to handle the rolled up dough in order to move and mold it? It was so fragile after being rolled out so thinly. The recipe said 20″ x 10″, but I could only manage about 16″. It also felt as though the dough was trying to rise as I was working with it to make matters worse.
Susan Lester says
I’m sorry to hear this – I thought this dough was a dream to work with. All I can say is not to fight with the dough. If you think it needs more time to rise, let it sit a bit longer.