Whew, thank goodness Bacon Week is done! @.@ This weeks’ posting will be a bit lighter because my pets are angry with me, my apartment is a wreck, and gosh-darnit, I want a bit of a baking break. QQ, I know.
But I still have obligations to fill! That’s right, it’s the time of the month again: time for a Daring Baker challenge!
This month’s challenge was hosted by Jaimie of Life’s a Feast and Ria of Ria’s Collection, who directed the masses on how to make a yeasted meringue coffee cake. It was a nice basic challenge that I really enjoyed; as they both pointed out, people tend to be a little afraid of yeast baking (self-included) and this is a wonderful recipe that’s easy to follow and delicious to eat.
Dutifully, I put the challenge off until the day before it was due (*glares at Bacon Week*), so ended up makings things up a bit at the last moment.
When it came down to flavors, I knew I wanted to try two different ones since the recipe we were given yielded 2 loaves. Being a bit of a savory-girl, I decided ahead of time that one would be sweet and the other would be savory, and on the tail of Bacon Week, it seemed like the perfect opportunity to burn some leftover bacon. When it came down to the morning of the actual baking (I made the dough ahead of time, as I wanted it nice and warm for a brunchy snack), I kind of made it up as I went along. And aside from my loaves being oddly shaped and a bit lumpy, they both turned out quite well.
The sweet loaf was good, though I think it’s tough to go wrong with chocolate chips and cinnamon. I didn’t include any additional sugar though, so I thought the slices were appropriately sweet without being cavity-inducing.
But the savory loaf? Be still my heart – it was fantastic.
I’m not sure if it’s the fancy Killaree Cheddar I used from Whole Foods or if it was the fresh chives (I’ve never baked with chives before, so had no idea how they’d end up tasting), but the loaf was perfect. It was soft and yeasty with incredibly flavorful cheese and chives, plus and underlying bacony chew. The meringue added a subtle hint of sweet that I feel really pulled the loaf together. I was very impressed and would hands-down recommend this combination of flavors for their next coffee cake.
Emily was over with me that morning and shared the cakes and coffee from me; I believe she gave it all a hearty thumbs up. In fact I sent most of the remaining cakes home for her and her boyfriend. Hooray for having friends on which to pawn off goodies. 😀
Go forth now, and make some tasty coffee cakes!
Yeasted Meringue Coffee Cake with Sweet Kitchen Sink & Savory Breakfast Fillings
The recipe for the cake dough itself can be found here. (I truly don’t feel like typing out the entire recipe). Below are the ingredients I used for the two fillings.
Sweet Kitchen Sink Filling
- 1/2 cup dark chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cup toffee bits
- 1 tbsp cinnamon
Savory Breakfast Filling
- 3/4 cup shredded cheese (I used fancy Killaree Cheddar)
- 5 strips bacon, cooked to your preference
- 1/4 cup chives