I was looking forward to tackle this month DB Challenge. I knew this weekend was going to be the first weekend in a long time free from midterms, homework, seminars, and meetings. I knew I would have had the tranquility and time that this challenge deserved. I loved loved loved spending my weekend with la main à la pâte working with yeast. I really needed some soothing and relaxing kneading time. In fact, this month’s challenge was all about yeast! Yuhuuu!
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.
You should really go and look at all the wonderful creations that we will have today on the blogsphere thanks to this challenge. You should also go and look at the full recipe at the Daring Kitchen’s website. I followed Jamie’s version of the recipe for the filling, the one with walnuts, sugar, cinnamon and chocolate chips.
Wally and I don’t like meringue at all so I did not spread too much meringue on the inside. In this way the meringue flavor was not too strong and the result was that we both loved this cake. But what I truly truly truly loved was the cake itself. The dough was so much fun and so easy to make that even those who are scared of yeast should try it. Once baked, you get a pillow-soft, semi-sweet dough that is going to make you fall in love with it at the first bite. The recipe is definitely a keeper to be used with any filling that can come up to your mind (read “nutella” for me J )
Have a sweet day!