Tag Archives: breakfast

Moravian Sugar Cake

Moravian sugar cake


My Aunt Nellie used to get Moravian Sugar Cake from a bakery in North Carolina when we had Christmas at her house in Tennessee, and later my mother made a tradition of baking it for Christmas morning. This isn’t exactly her recipe (which made 7 cakes!), but is close enough and makes a more manageable 3 cakes.

flickr photo by ted_major shared under a Creative Commons (BY-SA) license


Dough:

  • 12 cup mashed boiled potato
  • 34 cup reserved potato water
  • 1 tsp yeast
  • 1 egg
  • 14 cup butter
  • 12 tsp salt
  • 13 cup sugar
  • 312 cups flour


Topping:

  • 14 cup butter
  • 13 cup brown sugar
  • 2 tsp cinnamon


Directions

Peel and boil a small potato until soft. Mash potato and reserve 34 cup of the water.

Rehydrate yeast in the reserved potato water.

Combine egg, butter, salt, mashed potato, and sugar in a mixer and mix with a paddle for 4 minutes. Switch to the dough hook, add the remaining ingredients, and knead for about 10 minutes.

Turn the dough into a large buttered bowl and let rise until doubled in size, about an hour and a half.

Punch down, divide dough into three equal portions, and press each portion into a buttered 8 x 8 foil pan. Cover and let rise until doubled.

Mix together topping ingredients in a small saucepan and heat until melted, stirring occasionally. Poke indentations all over the top of the dough—my mother uses the handle of a wooden spoon; I use my fingers. Pour the melted topping over the cake, spreading with a pastry brush as needed.

To bake immediately, let rise for another half hour or so. Otherwise, refrigerate overnight. Can also be frozen after rising. Thaw overnight in the fridge before baking.

Bake at 400F for 18 minutes or until done.