Yeasted meringue coffee cake

I have to start this post confession that I totally forgot about daring baker’s challenge this month. To top that I woke up this morning to this

Snow on the ground, in late March. Are you kidding me? I was so excited that my daffodils and hyacinths had bloomed and now this.  Life is playing jokes on me.
While enjoying breakfast and Sunday newspaper I realized today is 27th and I haven’t baked the cake for this month challenge. Not to worry, still plenty of time but no will power. Was looking forward to this Sunday to relax after a hectic week.
What’s a girl to do, roll up her sleeves and measure the flour.

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.



For the yeast coffee cake dough:
300 gr flour
25 gr sugar
1 teaspoon dry yeast
1/2 cup whole milk
2 tbsp water
1/4 cup unsalted butter at room temperature
2 large eggs yolks at room temperature
few strands saffron
pinch of salt

In a large mixing bowl, combine 100gr of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Add the saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Add the egg yolks and enough flour to make a soft and elastic dough.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk.

For the meringue:
2 large egg whites at room temperature
pinch of salt
1/4 cup sugar

In a clean mixing bowl  beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

For the filling
3/4 cup chopped dates
1 cup Nutella

Being used to making rolls I start cutting 1 inch rolls and realized what I was doing after I had half cut. Well, there was no turning back. Placed the rolls into a 10 inch spring form and let them rise for about 15 minutes while I preheat the oven at 350 F

Baked for about 25 minutes until golden.

From 2 cups of confectioners’ sugar and few drops of milk made a glaze and poured it all over the fresh baked cake.

When cooled I enjoyed it with my hot chocolate.

I intend to make it again hoping next time I won’t cut it into rolls.

Thank you Ria for this challenge, even if it was in a hurry was fun to make it and tasted great.
Looking forward to April’s challenge.

Thank you everyone for visiting and taking the time to leave a comment. They make me smile.
As usual,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Sandra says

    This is so beautiful and tasty..stunning photos as always Roxana!
    LOL on "roll up her sleeves and measure the flour"

  2. Renata says

    What can I say… a last minute coffee cake that looks terrific! I'm sure it was delicious and your photos are breathtaking! Sorry about your flowers, but that was quite a shot!

  3. Kankana says

    Guess what i forgot too .. and i realized it too late :( YOur pics are stunning and looks gorgeous. I have to make this sometime soon :)

  4. Mary says

    It may not have gone as intended but it certainly looks great to me. I love the flavors used here. I'll wager this was delicious. I hope you have a great day. Blessings…Mary

  5. Wendy Irene says

    Oh my goodness that looks delightful! It looks so beautiful on your cutting board and what a fantastic accompaniment to hot chocolate! I just heard we may have snow again, too.

  6. The Mom Chef says

    Wow, how gorgeous is that! Nutella and dates? I'd have not thought of it, but it sounds yummy. I was so bummed to see the snow this morning. Luckily we covered my baby herbs in the garden (and will do so tonight with the freeze warning out). A piece of that coffee cake would definitely make things better though.

  7. FOODESSA says

    Well, no matter how pressed you felt about getting this together for this challenge…you certainly managed very well Roxana.

    About the snow…dido 2 weeks ago in Montreal, hence my butterscotch cake from the snow inspiration. Now, it's my turn to feel sorry for you and your flowers. I'm sure they'll be fine, unless it was way too cold.

    Ciao for now and flavourful wishes,

  8. Torviewtoronto says

    this looks delicious
    can't believe the hyacinth came out and there is snow on it beautiful colour

  9. Elisabeth says

    Such beautiful and delicious rolls, Roxana. So tempting and inviting. Your hyacinth is blooming, and it realizes that spring is here…unfortunately we cannot control Mother Nature!

  10. Barbara says

    Oh my! Those photos are a delight! I've never seen anything like it….a meringue layered inside. Delicious. You did a super job, Roxanne! (And there's nothing wrong with individual rolls either!)
    Sad to see that hyacinth covered in snow! :(

  11. Fran {The Flavorful Fork} says

    These look so gooey and delicious. I was surprised to see saffron as one of the ingredients! I would never have thought to include that.

  12. Lizzy says

    I like the roll option…in fact, that's what I'm doing with my next batch of this yummy dough. Yours look incredible with that lovely icing!

  13. Magic of Spice says

    I am sorry about the snow, it has been gloomy and rainy here most days :( I bet this coffee cake made you fell better, would me…fantastic!

  14. sara @ CaffeIna says

    Last minute or not…you did an amazing job! I love that you put nutella on it (I mentioned in my post that I'm going to make it again with nutella! i think it fits perfectly) and that you make it like rolls. Beautiful, as always!

  15. Suzanne says

    Oh that looks great, I wish I would have thought of nutella and making rolls out of them. I guess forgetting didn't hurt you bit at least not from the looks of these!

  16. Kristen says

    OOOOH! You cut yours into rolls. I love the variation and presentation and total deliciousness of it!

    We had snow last week here in AZ…I think it may have ruined our fruit crop for the year. All of the trees were completely budded out and then WHAM, the temperatures dipped to the high 20s. Spring is a fickle lady this year.

  17. sweetlife says

    snow in march? good for you to complete the challenge, they came out perfect!! the filling would be my motivation, lol
    have a great week

  18. kita says

    Everyone did such beautiful jobs with this months Daring Bakers challenge. It makes me want to get into my kitchen and try this.

  19. Emily @ says

    oh my this looks so delicious! i wish i could enjoy some with a mug of hot chocolate as well! :)

  20. Sahar says

    This yeast chocolate cake made.a crowd in my house, my grandchildren eat no cake but chocolate cakes. The minute it was out of the oven, it was gone. Thank you for this recipe. Keep up the wonderful work.

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