That Skinny Chick Can Bake

Yeasted Meringue Coffee Cakes: Cream Cheese Raspberry and Apple Cinnamon~

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.

This dough was rich and buttery…just like brioche.  I found it difficult to adhere the seams, but the taste is worth the aggravation.  The meringue adds an extra bit of sweetness and moisture to the dough…I had never seen this technique before. Knowing the nuts, chocolate and cinnamon combo wouldn’t pass the picky family test, I added my own fillings and used a sweet glaze versus a dusting of powdered sugar. First up was apple cinnamon, then cream cheese with a sprinkling of fresh raspberries. 

I wish you could have experienced the marvelous aroma while these yeasty gems were baking…the sweet apples and cinnamon caramelizing…the raspberries cooking and concentrating their flavor…unbelievable.  Thank you, Ria and Jamie!

Filled Meringue Coffee Cake~
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature
10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ – 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version
For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar
For the filling:

Liz’s versions:

1/2-1 cup diced Golden Delicious apples
1 tablespoon butter
2 tablespoons sugar
1 teaspoon cinnamon

Melt butter in small saute pan.  Add apples and sprinkle with cinnamon and sugar.  Saute till tender.  Set aside to cool.


8 ounces cream cheese, at room temperature
1 tablespoon butter, at room temperature
1/4 cup sugar
1 teaspoon fresh lemon juice
1/3 cup fresh raspberries

With hand mixer, combine all ingredients.  After spreading over meringue, sprinkle with fresh raspberries.

Jamie’s version:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
Ria’s version:
1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
½ teaspoon garam masala (You can make it at home – recipe below – or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)
Egg wash: 1 beaten egg

Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes


1 1/2 tablespoons butter
1 1/2 cups powdered sugar
4-6 teaspoons milk
1 teaspoon vanilla

Mix to combine, adding milk till desired consistency reached.  Put icing in quart sized zip-lock bag, snip corner and squeeze to ice coffee cakes.

**Garam (means “hot”) masala (means “mixture”) is a blend of ground spices and is used in most Indian savory dishes. It is used in limited quantities while cooking vegetables, meats & eggs. There is no “one” recipe for it as every household has a recipe of their own. Below, I am going to share the recipe which I follow.
4 or 5 sticks (25 g) Cinnamon Sticks (break a stick and open the scroll)
3 ½ tablespoons (25 g / less than an ounce) Cloves, whole
100 g. (3.5 oz.) Fennel seeds
4 tablespoons (25 g / less than an ounce) Cumin seeds
1 ½ tablespoons (10 g / less than half an ounce) Peppercorns
25 g (less than half an ounce) Green Cardamom pods
In a small pan on medium heat, roast each spice individually (it hardly takes a minute) until you get a nice aroma. Make sure you stir it throughout so that it doesn’t burn. As soon as each spice is roasted, transfer it to a bowl to cool slightly. Once they are all roasted, grind into a fine powder by using a coffee grinder, or pestle & mortar. Store in an airtight container and use as needed.
Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) 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. Ria’s version: add the 10 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. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
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, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling:

In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – 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 vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:
Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm)intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Repeat with the remaining dough, meringue and fillings.
Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. Or glaze with powdered sugar icing.  These are best eaten fresh, the same day or the next day.


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39 comments on “Yeasted Meringue Coffee Cakes: Cream Cheese Raspberry and Apple Cinnamon~”

  1. All your fillings look great, and meringue inside is really intriguing! Great post and photos!

  2. Aweosme!!Rasberry filling sounds and looks yummy:-)
    I am a bit late for this months challenge..just took mine out of oven:-) Cant wait to cut it 🙂

  3. Sensory overload – oh my!!! I don’t know which one I would make first. Fantastic post, and so yumalicious just after midnight. Good thing for my waistline I don’t have the energy to start baking.


  4. Beautiful Lizzy…a labor of love for sure!

  5. Looking good and had to read thru everything here, good challenge and you get to eat the results! lucky you.

  6. What a wonderful filling with cream cheese and raspberries. And the photos are just amazing!

  7. Hi i just stumbled into your blog , it’s so great. your cakes are so delicious!

  8. Oh my gosh, this looks so impressive!! The addition of meringue is interesting and I love ALL the fillings. Wonderful!

  9. Well yours might not be the pretty wreath you were going for but it looks downright gorgeous and hey, yours was edible, Unlike, ahem, some people’s. Ahem. Great job here!

  10. Lizzy, the cake looks lovely with the cream cheese and raspberries, can imaging how delicious it will be!

  11. I love the look of your finished ring, with the deep cuts making the shape so interesting. You did a beautiful job on this challenge, as usual!!

  12. I can see why this would be a Daring Bakers Challenge. I’m a tad intimidated. This looks so delicious and sounds amazing! Yummy!

  13. A very interesting recipe… I’m not familiar with this coffee cake, but would love to give it a taste! It sure does sound delicious. The raspberry filling is drawing me closer to the monitor… yum!

  14. Awesome flavour combos! Love your blog name btw 🙂

  15. The raspberries and cream cheese filling sounds so good! I love the way that you fanned the slices, it’s just gorgeous!

  16. That apple one is calling my name.

  17. Your coffee cake looks absolutely beautiful, I love the idea of raspberries and cream cheese.

  18. Mmmm…both of these coffee cakes look fabulous!

  19. Yum yum yum it looks wonderful 🙂 love raspberries in coffee cake 🙂

  20. I love the flavors you used Lizzy, they both sound amazing!! Such pretty coffee cakes 🙂

  21. Your coffee cakes look soooo good! I wish I had a slice of each one right now. 🙂

  22. This is ‘OMG’ great stuff. Difficult choice to pick one. I love both the apple & cinnamon and the cream cheese with raspberries. Amazing!!

  23. You got me with the cream cheese and raspberry filling!!!

  24. Your cake turned out great, loved both the flavor profiles; and the texture looks amazing.

  25. Wonderful contribution to this month’s Daring Baker’s Challenge! I think that both of your creations would be delightful – and they are gorgeous!!! Best wishes,

  26. A lovely cake with delicious fruits inside…looks so good! Ciao Lizzy:)

  27. Hi Lizzy, your glaze would be the perfect finish to the lovely raspberry and cream cheese combo. Looks and, I bet, tastes fantastic! Thanks for your nice comment too!

  28. It looks soft and very nice.. and filling with raspberries sounds very good

  29. Delicious! Either or both, yes please!

  30. Om my goodness, raspberry filling, I LOVE it. I was thinking of making the cake again but seeing your raspberry filling I know what I’m going to use for the next one.
    Wonderful photos as usual.
    thanks Lizzy

  31. Cream cheese and raspberry sound so delicious! Both your cakes look yum, great job on this challenge!

  32. I really like your fillings! I didn’t get adventurous and just stuck with the original recipe but now I’m wishing I had done something like you! Looks delicious

  33. OMG what a beautiful coffee cake! This looks amazing. You did a wonderful job with this month Daring Bakers challenge.

  34. Looks so beautiful! You dod an amazing job

  35. These look amazing. My mom was reading my comments and said “I like that skinny chick’s recipe” so I had to come over and check it out!

    By the way, I love the first pic of the finished product. So tempting!

  36. This coffee cake sounds so tasty! I can imagine the glorious aroma that lifted from the oven while this baked… YUM!

  37. WoW! I’ve been seeing a lot of these lately with the daring baker’s challenge… but wow! Your cake looks beyond amazing! So beautiful and I’m sure absolutely delicious! -Elyse

  38. lovely snack yummy cake

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