As you all know, baking is my true passion. I was inspired to join The Daring Bakers in January when I saw what many of my fellow bloggers created. Check out Lizzy's masterpiece here: That skinny chick can bake!!! My first impression was one of amazement, then I thought, "I want to do that, too!" So, I joined.
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| First rising |
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| The Meringue |
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| Dough with Meringue filling |
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| Dough with Meringue, Raspberry Jam, and Almond Paste |
For the Raspberry Almond version, I used Dickinson's Red Raspberry Preserves (which are made in Oxnard, too), and Odense Almond Paste, and topped it with sliced almonds.
My friend, Megi, included the recipe on her post here: Linden Tea.
My friend, Megi, included the recipe on her post here: Linden Tea.
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| The finished product! Soft, sweet dough wrapped around Raspberry Jam, Almond Paste, and Meringue topped with sliced almonds - tasted like it was from the bakery. |
For the Pina Colada version, I used a wonderful marmalade from Lourdes who sells it at the Channel Islands Farmers' Market, and I topped it with shredded coconut.
Stuffed, rolled, shaped, and cut - ready for second rise.
The bread tastes just like Hawaiian Sweet Bread, and the Pina Colada filling is over the top! This version is really unusual and delicious - a wonderful combination of texture and flavor.
Enjoy!
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| Fr. Junipero Serra in front of Ventura City Hall, CA |
Both versions sound delightful but the pina colada one is extra special what a flavour delicious flavour profile that would be. And I love the 1st picture a lot well done on this challenge.
ReplyDeleteRaspberry and almond so so tasty.
Cheers from Audax in Sydney Australia.
Hi Susan, your coffee cake looks amazing and the crumb looks perfect. I never thought adding a layer of meringue would make such a difference, this is definitely something I'll make again.
ReplyDeleteOh, wow - both versions sound amazing, but I must say - that pina colada version just sounds SO intriguing - I would LOVE a taste of it! Welcome, welcome to the Daring Bakers, and congratulations on a first challenge super beautifully completed!!
ReplyDeleteWow the filling is awesome.. outstanding.. great job on the challenge. Fabulous !!!
ReplyDeletePavithra
www.dishesfrommykitchen.com
Ooh, yours looks awesome and SO YUMMY. I want some!
ReplyDeleteThe raspberry and almond one sounds soooo good and the pina colada version looks beautiful!
ReplyDeleteYou did great on your first challenge Susan, very warm welcome to the Daring Bakers. The cakes turned out great and with a flavor profile of raspberries and almonds, must have been a winner all the way! Well done!
ReplyDeleteBoth versions sound so delicious that I would never be able to choose between them!
ReplyDeleteWelcome! I caution you, keeping up with FFwD and the DB's can be challenging, but I love it. You should join the DC's too! Love the almond paste and flavor combos.
ReplyDeleteYou are so sweet to mention me :)! I'm SO delighted you've joined us...and what spectacular versions you've created! I don't know if I could choose, so I'd like a slice of each~brava, my friend!
ReplyDeleteBoth versions sound really good. The pina colada one caught my attention right away, though!! I am so glad you shared your yummu and beautiful results!
ReplyDeleteWonderful completion to the challenge! I want to taste both versions and am intrigued by the Pina Colada version! It would be so great to have a potluck with all of the participants of The Daring Kitchen (Baker's AND Cook's challengers)!
ReplyDeleteLooking forward to seeing more of your challenges!
Jacquelyn
http://thenurturingcook.com
My first time to visit your blog. You have interesting recipes. This coffee cake of yours looks amazing.
ReplyDeleteI am now following your blog. Feel free to visit mine: http://spoon-and-chopsticks.blogspot.com/
Susan, What a gorgeous bread! I just printed the recipe from Linden Tea…I have to give it a try. I really love working with yeast!
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