Sunday, March 27, 2011

Filled Meringue Coffee Cake

It is that time of the month again; here is the next Daring Bakers challenge.

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.

The Yeasted Meringue Coffee Cake is gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and filled with cinnamon, raisins, nuts and sugar.  But you could do any filling you want sweet or savory.  Then the roll could be baked as cinnamon rolls, shaped into a wreath, made as bread or anyways you want.

The cake is light and fluffy, barely sweet; the meringue miraculously melts into the dough as it bakes leaving behind just a hint of sweetness and adding to the perfect moistness of the cake. Don’t scrimp on either the chopped nuts or chocolate or whatever filling additions you choose as the crunch and the flavors are the focal point of this tender, moist, outrageously delicious coffee cake.

Filled Meringue Coffee Cake

Yields: on 10” coffee cake or loaf | Prep Time: 2 hour 30 minutes | Bake Time: 30 minutes

Dough:
2 cups (300g) all purpose flour
2 tbsp (25g) sugar
¼ tsp (2.5g) salt
1 package (2 ¼ tsp/7g) active dried yeast
6 tbsp (90ml) whole milk
2 tbsp (30 ml) water
¼ (70g) unsalted butter at room temperature
1 large egg at room temperature

For the meringue:
2 large egg whites at room temperature
¼  tsp salt
¼  tsp vanilla
¼  cup (55g) sugar

For the filling:
½ cup (55g) chopped pecans
1 tbsp (15g) brown sugar
½ tsp ground cinnamon
½ cup (90g) semisweet chocolate chips
½ cup (90g) golden raisins

Prepare the dough:
In a large mixing bowl, combine ¾ cups (115g) of the flour, the 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 and ½ cup (75 g) 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 lightly greased (vegetable oil) bowl, turning to coat all sides. 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.

Filling:
Prepare your filling. In a food process mix and chop all the ingredients and set aside.

Meringue:
Once the dough has doubled, make the meringue.  In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ¼ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:
Line a baking/cookie sheets with parchment paper, or butter a bread loaf, or what ever pan you are using.

Punch down the dough. On a lightly floured surface roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle your filling evenly over the meringue

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, or which ever pan you are using, seam side down. Bring the ends of the log around and seal the ends together if doing a circle.

If you are doing a wreath, using kitchen scissors or a sharp knife make cuts along the outside edge at 1-inch (2 ½ cm) 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 them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Brush the top of the coffee cakes with the egg wash. 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 allow to cool.

Decorate with powdered sugar or pearl sugar or anything you wish.

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25 Responses to “Filled Meringue Coffee Cake”

  1. 1

    sonia — March 27, 2011 @ 12:01 pm

    This is looking absolutely delightful……! Very nicely made and presented, just loved it and wud try this recipe of yours soon… !

  2. 2

    Kankana — March 27, 2011 @ 1:19 pm

    this looks super tasty .. and beautifully baked! 🙂

  3. 3

    deeba — March 27, 2011 @ 5:42 pm

    Absolutely gorgeous Ewa…full of pillowy softness. Love the cross section. YUM!

  4. 4

    Namratha — March 27, 2011 @ 6:21 pm

    Gorgeous pictures, love the distinct swirl. Looks very professional, nicely done!

  5. 5

    stacy :) — March 27, 2011 @ 7:21 pm

    Yum, that looks so good, and the pictures are beautiful! Great job on the challenge! 🙂 stacy

  6. 6

    Audax Artifex — March 28, 2011 @ 1:03 am

    Your photos are so professional and the texture of the cake is stunning I love the bundt shape of the cake well done.

    Cheers from Audax in Sydney Australia.

  7. 7

    sandie — March 28, 2011 @ 10:36 am

    The bundt worked really well for you! I like the pearl sugar, as well

  8. 8

    Kim — March 28, 2011 @ 12:24 pm

    Your coffee cake looks delicious! I love those plump raisins and the cinnamon swirls. Nice job on the challenge!

  9. 9

    Maddie — March 28, 2011 @ 12:40 pm

    I have a cup of poppyseed filling left over from making hamantaschen, and I’d been thinking of making a filled bread or coffee cake with the remnants. Leave it to you to solve the recipe problem for me! This looks delish(hh), Ewa.

  10. 10

    karin — March 28, 2011 @ 1:14 pm

    looks really nice!

  11. 11

    Sylvie @ Gourmande in the Kitchen — March 28, 2011 @ 7:25 pm

    Oh my goodness, that sounds heavenly! I love that first picture too, I could just reach into my screen and grab it. 🙂

  12. 12

    Todd — March 28, 2011 @ 7:39 pm

    Came out really high cooking it in the bundt. Looks beautiful.

  13. 13

    Denise @ Creative Kitchen — March 29, 2011 @ 5:37 am

    This coffee cake looks so good!! And it does look a challenge….but one that would be worth the results 🙂

  14. 14

    Megan — March 29, 2011 @ 6:50 am

    I haven’t done a challenge in a while. Wonder if I’m kicked out yet. 🙁
    This looks so tasty. I really should have made it.

  15. 15

    Alison @ Ingredients, Inc. — March 29, 2011 @ 6:51 am

    Looks fabulous!

  16. 16

    Lauren at Keep It Sweet — March 29, 2011 @ 8:50 am

    What a gorgeous cake!

  17. 17

    Oh, It's Just Perfect! — March 29, 2011 @ 5:56 pm

    My hope is that when I wake up tomorrow morning, this coffee cake is waiting for me with a cup of coffee 🙂

  18. 18

    Elle — March 30, 2011 @ 9:38 am

    Oooh, I’d love a piece of that with my morning coffee. And then again with my afternoon and evening coffee!

  19. 19

    Shelby — April 1, 2011 @ 2:20 am

    So different to me – looks delicious!

  20. 20

    Jenny @ Savour the Senses — April 7, 2011 @ 10:09 pm

    This looks so cool and delicious! Glad you connected on FoodBuzz, you’ve been buzzed! =)

  21. 21

    Nell Rosales — December 13, 2011 @ 7:53 pm

    Looks beautiful. The cake looks and sounds wonderful! OMG Ewa, I checked out the magazine! We have a great…

  22. 22

    Mari gold — May 26, 2012 @ 2:08 pm

    I guess there is something wrong with me, I don’t see any comments about it, I don’t see where you divided the dough, but I do see spread with half the egg white mixture…where am I going wrong. Hope to make this tomorrow.M

    • Delishhh replied: — May 27th, 2012 @ 9:55 am

      I just re-read the directions and you are right it says use half of the meringue. I used it all. There is only one roll here not two, use all the meringue and i fill fix the text. Thanks for commenting about this.

  23. 23

    Penny Campbell — March 11, 2013 @ 7:03 pm

    There is only one roll here not two, use all the meringue and i fill fix the text. And then again with my afternoon and evening coffee! and beautifully baked!

  24. 24

    my review here — January 4, 2015 @ 7:46 am

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