I don’t think I’ve ever met a coffee cake that I didn’t like. A cake invented just to eat with a hot cup of coffee-brilliant idea! A cake filled with gorgeous fluffy meringue, chocolate chunks, and chopped nut-VERY brilliant!
I used to be afraid of yeast. Yeast and I were not BFF’s. We had nothing in common. We didn’t mesh well at all. Then I decided to give baking with yeast a try. I thought it was time and started to make my own pizzas. Then I started to make sweet breads. I was so happy that I decided to stop being afraid of yeast and have more of an open mind. This cake is DELICIOUS! I was baking with my mother-in-law visiting here from Italy. She is an incredible baker. I was a little intimidated to do my thing. I was hoping she would go for a walk or take a dip in the pool. Nope…she wanted to learn how to make this recipe. She didn’t have any idea it was for my blog. She still has no clue what this blog is about and why I’m posting recipes to it. So I made my dough the night before. I let it rise in the refrigerator because we had some things to do in the afternoon.
The next day, I let the dough warm up a little on my kitchen counter before rolling it out. Well truthfully, Teresa rolled it out while I made the meringue. She said she only tried to make meringue a couple of times and didn’t have success. She was impressed with my perfectly fluffy meringue. Then we filled the dough with the meringue and yummy chocolate mixture. I was trying to figure out how deep and how many cuts to make. Teresa kept saying, “Taglia! Taglia!” Cut, cut! I cut and really wasn’t sure if it was the right way. I think it turned out just perfect! My Jewish sister-in-law texted me after she tried the piece of cake I gave them that it tasted just like a babka. Teresa is in love with the coffee cake and wants me to translate the recipe because she will make it in Italy. I love it because it reminds me of a Hungarian dessert my great-aunt used to make. I once again had a difficult time trying to photograph it. Not only did I have my in-laws hovering around me…my dad was also here! He was so excited when I pulled it out of the oven. He was helping me photograph the cake. He kept saying, “That’s enough! How many photos do you have to take?” He wanted to take a piece home and was done being my photo assistant. Next time I will bake my cake on 325 F. 350 F was just too high and it started to get too dark too quickly.
Otherwise, a perfect and flawless recipe to follow. Thank you Jamie and Ria for sharing this incredible recipe
Blog-checking lines: 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.
FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake Ingredients
For the yeast coffee cake dough: 4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature 10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ – 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version) For the meringue: 3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar For the filling: Jamie’s version:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes Directions: Prepare the dough: In a large mixing bowl, combine 1 ½ cups (230 g) 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. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue. 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 eggs and 1 cup (150 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 1 ½ 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 (I use 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. Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately. 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 ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form. Assemble the Coffee Cakes: Line 2 baking/cookie sheets with parchment paper. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), 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 half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). 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, 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-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. Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes. Preheat the oven to 350°F (180°C). Brush the tops 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 slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day. Hope you enjoy this recipe as much as we did!!
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