Monday, March 28, 2011

Daring Bakers: Meringue Coffeecake

I am late with this blog post for the challenge. My computer crashed! I am back now though with a new hard drive and lots of space on my "wiped out" computer to fill.
But I am back and ready to share this month's challenge with you.

The March 2011 Daring Baker's was hosted by Ria of Ria's Collection and Jaimie of Life's a Feast. Ria and Jamie challenged the Daring Bakers to bake a yeasted Meringue Coffee Cake.

I made two versions as the recipe as listed made two coffee cakes. One was filled with chocolate, and pecans and the other was filled with assorted dried tropical fruits.

The dough was easy to make . The meringue filling was odd though because it weeped terribly during the second rising. After baking,it seemed as though the meringue was nonexistent except for the sweetness.
I am going to try it again and I will use fillings that are not very sweet to counterbalance the meringue.

I am posting the pictures now and will post the recipe when I get my computer life a little more back to normal.
Thanks Ria and Jamie for such a different challenge. I love trying things that I have never done.
Chocolate flavor

Tropical Fruit Flavor


  1. The tropical fruit cake texture is stunning and the colour on the crust is nice. Oh about the meringue leaking out if you really make the whipped egg whites very stiff it will not happen.

    Cheers from Audax in Sydney Australia.

  2. Wow, tropical fruit flavor sounds yummy!


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