Eggless yeasted coffee cake

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 had to make few changes since i wanted to bake an eggless one.The meringue filling is to give the cake a soft yummy inside of the cake. I have replaced it with applesauce to give a similar texture


The original recipe is here

All purpose flour 1 cup

Sugar 1 Tbsp

Salt 1 pinch

Active dry yeast 3/4 tsp

Butter 1 Tbsp(room temp)

Warm milk 1/4 cup

Saffron 5 strands

Water 1tbsp


Apple butter 4 tbsp

Chopped cashew nuts 1/4 cup

Granulated sugar 2 tsp

Garam masala a pinch

Chocolate chips 1/4 cup


In a large mixing bowl combine the flour, sugar, salt and yeast

In a sauce pan combine the milk, water and butter and heat it over a medium flame till the butter just melts. Now ad the saffron to this and let it cool for 10 minutes

Combine this milk saffron mixture with the flour and knead it into a pliable dough.

Place the dough in a lightly greased bowl and let it rise for 45- 60 minutes.

Assembling the Coffee cake

Grease a cookie sheet with the parchment paper.

Take out the dough and punch down the air in it.

Roll this dough into a rectangle(not very thin)

Spread the apple sauce evenly on this rectangular dough

Now sprinkle the chopped nuts and the sugar on it.

Sprinkle the garam masala on it too.

Now top it with the choco chips.

Roll it tightly into a cylindrical bar and join it to form a circular shape like the one i made here.

With sharp scissors make sharp cuts in the outer edge of the roll.

Cover the coffee cake and let it rise again for 45 minutes.

Preheat the oven to 180 C

Brush the top of the cakes with milk/egg

Bake for 20- 25 minutes or until it starts turning golden brown

Remove from the oven and let it cool.

Dust it with confectioners sugar and serve warm


It was an amazing cake with a lovely flavour, loved by all. The apple sauce rendered a beautiful soft center to it.

Thank you Daring Bakers and thank you Ria and Jamie for such a wonderful challenge

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