Yeasted Meringue Coffee Cake with Poppyseed Filling (Daring Bakers)

Success! This month’s Daring Bakers challenge came out great.

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.

I ended up making a variation to the filling – using a poppyseed filling reminiscent of the makovnjača (mah-COVE-nya-chah) my mom has made ever since I was a young ‘un – that ended up tasting delicious. However…finding poppyseeds in bulk with a royal PITA. Just about every place I visited (or called – I eventually got smart about it) only had tiny little spice jar-sized containers, for sprinkling poppyseeds decoratively on foods like bagels or kaiser rolls. Fortunately, Rainbow Grocery had them, in a big jar in their refrigerated bulk section.

For the filling, I used Hungarian Girl’s recipe. It was easy and very, very, very delicious. But you do get poppy seeds stuck in your teeth afterward.

The coffee cake recipe was also divine–moist, not too sweet, and just yeasty enough. I actually prepared my coffee cake on a Tuesday, froze the baked cake until Sunday, and reheated it. It was perfect.

Since it wasn’t terribly hard to make, and it turned out delicious and freezer-safe, I’ll be making this again.


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