Moravian Sugar Cake

A really light, poofy cake with a crunchy sugar top! I brought this into work and 1 person had 3 pieces and then asked me to bring in more!

Ingredients:

  • 2 packages active dry yeast
  • 1 cup warm water (110-115)
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs, well beaten
  • 1 1/2 cups melted butter, divided
  • 1 cup hot mashed potato
  • 5-6 cups sifted flour
  • 1 1/2 cups light brown sugar
  • 5 teaspoons ground cinnamon

Soften yeast in the warm water; let stand 5-10 minutes. Mix together the sugar, salt, beaten eggs, and 1 cup of the melted butter.

Clearly my butter wasn’t 100% melted. Oh well.

Gradually beat in the mashed potato.

Add 1 cup of the flour; beat until smooth.

Stir in the yeast and beat in enough of the remaining flour to form a light soft dough. I got to 5 cups, then added another third before realizing I wasn’t making/didn’t want a dense bread, and left it at that, which was the right move.

Cover; let rise in a warm place until doubled, about 2 hours.

Divide dough into 3 portions and press evenly into 3 greased 9” square pans.

I don’t have 3 9x9s!

Cover; let rise until doubled.

Blend together the brown sugar and cinnamon. Make indentations about 1 inch apart in dough in each pan and spoon sugar mixture into each depression. Drizzle remaining ½ cup melted butter over top of dough.

Bake at 350 about 20 minutes.

Moravian Sugar Cake

From the Pennsylvania Dutch Cookbook: Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania.

  • 2 packages active dry yeast
  • 1 cup warm water (110-115)
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs, well beaten
  • 1 1/2 cups melted butter, divided
  • 1 cup hot mashed potato
  • 5-6 cups sifted flour
  • 1 1/2 cups light brown sugar
  • 5 teaspoons ground cinnamon

Soften yeast in the warm water; let stand 5-10 minutes. Mix together the sugar, salt, beaten eggs, and 1 cup of the melted butter. Gradually beat in the mashed potato. Add 1 cup of the flour; beat until smooth. Stir in the yeast and beat in enough of the remaining flour to form a light soft dough. — got to 5, then added 1/3 and then realized i wasn’t making bread and didn’t need dense. Cover; let rise in a warm place until doubled, about 2 hours. Divide dough into 3 portions and press evenly into 3 greased 9” square pans. Cover; let rise until doubled. Blend together the brown sugar and cinnamon. Make indentations about 1 inch apart in dough in each pan and spoon sugar mixture into each depression. Drizzle remaining ½ cup melted butter over top of dough. Bake at 350 about 20 minutes.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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