Another interesting daring bakers challenge. I had never made a yeasted meringue coffee cake before, but I was pretty pleased with it. I decided to use the basic filling consisting of cinnamon, walnuts and semi sweet chocolate chips. Since I don’t really eat sweets and D wouldn’t be able to eat the whole cake in 1-2 days (that’s how long it stays fresh) I decided to make it for my monthly volunteering activity. This month D, Emily (from District Catering) and I prepared dinner for 15 people at a half way house. We made a salad, roasted chicken with potatoes and I made this cake for dessert. I think it was a hit and the perfect occasion to serve a whole cake. It did take a while to make – especially considering that you have to wait for it to rise – twice, but it was worth it.
Yeasted Meringue Coffee Cake
Recipe from The Daring Kitchen
Start to Finish: 2-3 hours
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 package active dried yeast
3/8 cup whole milk
1/8 cup water
1/4 cup unsalted butter
1 egg, room temperature
1 1/2 egg whites, room temperature
1/8 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sugar
1/2 cup chopped walnuts
1 tablespoon sugar
1/8 teaspoon cinnamon
1/2 semi sweet chocolate chips
1. In bowl combine 3/4 cup flour, 2 tablespoons sugar, 1/4 teaspoon salt and 1/2 package yeast.
2. In a pot combine water, butter and milk and heat until butter is just melted. Using an electric mixer slowly add warm mixture into flour yeast bowl. Increase speed to medium and beat for 2 minutes. Add egg and 1/2 cup flour and beat for 2 more minutes. Using a wooden spoon continue to add enough of the remaining flour to make a dough that holds together. Flour a work surface and knead the dough for 8-10 minutes until soft and elastic.
3. Grease a bowl with vegetable oil and place dough in bowl, covering with plastic wrap and a towel. Let dough rise until double in size – 45-60 minutes.
4. In small bowl combine cinnamon and 1 tablespoon sugar.
5. Once dough has doubled make the meringue – In a metal bowl beat egg whites with the salt, first on low for 30 seconds then increase speed to high and continue to beat until foamy. Add vanilla and start adding the 1/4 cup sugar 1 tablespoon at a time as you beat until very stiff peaks form.
6. Line baking sheet with parchment paper.
7. Punch down the dough and on a lightly floured surface roll out dough to a 20 x 10 inch rectangle. Spread meringue over dough stopping 1/2 inch from the edges. Then sprinkle the cinnamon sugar mixture. Then sprinkle the chocolate chips and walnuts.
8. From the long side roll the dough jelly roll style and pinch the seam closed. Seam side down transfer the log to the parchment paper and form a ring – bringing the two ends together and pinching them closed.
9. Cover the cake with plastic wrap and let rise for 45-60 minutes. Preheat oven to 350 degrees F.
10. Brush the top of cake with egg wash. Bake for 25-30 minutes.
11. Before serving dust cake with confectioners sugar and/or cocoa powder.