Sunday, March 27, 2011

Yeasted Meringue Coffee Cake

Yeasted Meringue Coffee Cake


The March 2011 Daring Bakers’ challenge


This month the sweet ladies Jamie of Life’s a Feast and Ria of Ria’s Collection challenged us to make one of the most versatile Coffee Cake not any other but the yeasted meringue coffee cake. So as I would be really busy later this month I thought to get it done in the first week and I did. I made 2 variations one with chocolate & orange candy citrus’ and the other was coffee meringue with nuts and chocolate chips.
The recipe was easy to follow and the dough was very good in the beginning stretching well I really liked working with it but when I rolled it started to tear slightly and the filling oozing out other than that there was no problem at all. Oh yes I ask everyone how was it at tea time they just said please stop asking us every time...no one said anything =(
It did finish off at evening tea time though! so all was good. =)

Recipe:


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.


A coffee cake is a sweet, leavened quick-bread like cake often made or topped with nuts, raisins, fruits, cinnamon and glazed with melted sugar, frosting or streusel, traditionally served for breakfast and brunch with coffee, hence the name. The American word "coffee cake" is thought be coined during the time period of 1875 -1880. Coffee cakes may also be classified as coffee breads, coffee rolls/ buns and Danish pastry coffee cakes etc.
Coffee cakes are categorized primarily as two main baking types: leavened by baking powder or leavened by yeast. The cakes made with baking powder or baking soda, involve a creaming process or muffin/ quick bread method (stirring ingredients together separately and then combining quickly etc.) The yeast raised cakes are prepared with a fermentation process and involve several mixing methods: Sponge Method, Straight Dough Method and Danish Butter Method.
There is a fine line between coffee cake yeast dough’s because the same dough may be made into sweet buns, rolls and assorted pastries. Danish pastry dough is one particular kind of sweet yeast dough made into various pastries and coffee cakes. Coffee cakes are so versatile and may be baked in any type and size pan.
Source baking911.




7 comments:

Renata said...

Your coffee cake looks yummy, I'm not surprised it was all gone! Thanks for sharing all the info about the different kinds of coffee cakes, very interesting!

Audax said...

I think the cake being eaten entirely is the best sign that it was fabulous and tasty. Great work on this challenge. Love the photograph.


Cheers from Audax in Sydney Australia.

Pavithra said...

Absolutely lovely filling and the crumbs are airy..stunning...fabulous job.

Rochelle said...

I like the coffee meringue version the most but I can imagine most people LOVING the orange and chocolate :)

Aparna said...

Yes, it does look lovely. Chocolate and orange is one of my favourites.

crumbsoflove said...

Very yummy looking. Super job this month. Best, Sandie

Lisa said...

I love both your versions, especially the chocolate-candy orange citrus. They both look amazing..beautifully done!! OH, also love the coffee cake info too!