As I've mentioned before I love carbs, especially for breakfast. So this month's Daring Bakers challenge, yeasted coffee cake, was definitely calling my name. There really isn't anything better than a warm slice of cinnamon swirl bread chock full of nuts to start your day. To gild the lily even further you can't forget the icing.
Whenever yeast is involved I get a bit apprehensive but no need to be concerned this time. The dough came together really easily and worked like a dream. I strayed from the recipe and opted not to fill the cake with meringue. In its place I used cinnamon, brown sugar and pecans.
The recipe yields two coffee cake rings. Even I can't eat that much, so after making one ring I used the remaining for cinnamon rolls.
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.