Sunday, March 27, 2011

Yeasted Meringue Coffee Cake - March 2011 Daring Baker's Challenge

Oh I love yeast, and I love sweet bread, yeast cakes, making them are just fun, and so many varieties!

Thanks again Ria from Ria's Collection and Jamie from Life's a Feast, this month's Daring Baker challenge is so much fun.  The PDF recipe is here and I won't repeat, download the recipe, it's really good. 

Yeasted cakes are great for breakfast, afternoon tea, morning tea whatever, and it's super easy when you need to bring something to share at work as well...

Our family loves fruit breads and fruit cakes, so we made a fruity version of this lovely cake:

Mixed fruits with peels and cherries
Brown sugar
Golden syrup (or dark corn syrup)
All spice powder
Ginger powder
Cinnamon Powder
1 tbsp of cherry liqueur,

Soak for 2-3 hours.

Make dough, proof, roll out to a square, make meringue and spread on.

Spread on fruits.

Roll up and make a ring.

Make cuts.

Brush on egg wash after the second proofing.

Bake, and brush on a bit of cream, sprinkle on cinnamon sugar....

And cut and eat...


  1. looks a lovely dough mixture. What did you think about the meringue layer in the end, did it stay soft ?

  2. I like the meringue, but only the bit that was still covered by the dough... if I ever make this again, use the meringue (it's nice without the meringue, my hubby always loves sweet breads, we don't make as much mainly because of health issues) I won't cut...

  3. I love the flavors you put inside of your coffee cake, it sounds amazign! Nice work on this months challenge!