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.
Similar to the wreath we did at Christmas, I chose to do the cinnamon chocolate version and it was delicious! It reminded me of the chocolate snacks we would get in french class. The chocolate added a sweet note and the pecans gave a good crunch for texture, and the meringue turns into a chewy treat where exposed to the air. Yeast is nothing to be feared, it just takes FOREVER to rise. Honestly, this only involved 30 minutes of actual work. A delicious treat and great for when company comes over, it is certainly best when warm and gooey! :)
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