The March 2011 Daring Bakers’ 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.
I very nearly missed this one with all of the craziness leading up to our weekend trip for Dr. O’s birthday, but I didn’t want to skip two months in a row. Thankfully, this was easy enough to make in an afternoon and it turned out on the first try.
Here are my notes:
- I made a half recipe.
- I measured all of my ingredients by weight.
- I chose my filling based on what I had in the pantry: almonds, dried plums, white chocolate, and cinnamon-sugar.
- I completely forgot to make the cuts in my cake before baking (I realized this about an hour later after the cake had cooled, of course), but it turned out just fine anyway.
- I baked my cake for the full 30 minutes at 350°F.
This was a delicious and relatively easy cake. I especially liked the crunchiness of the almonds and the fact that the cake wasn’t overly sweet. However, the king cake I made last month is incredibly similar in concept, and I have to say I preferred the king cake. I liked the crumb of the king cake a bit better and for me, cream cheese filling trumps meringue filling any day. I loved the versatility of the meringue coffee cake recipe, though, and it was definitely fun to make and compare such similar cakes in a short period of time.
Thanks for a great challenge, Ria and Jamie!