Recipe by Sherie717
My Grandma would roll over in her grave right now if she knew I was posting her Moravian Sugar Cake recipe but why keep such a delish recipe under wrap? My family is Moravian this recipe comes straight from the church. My Grandma used to make this all the time on Sunday mornings for breakfast with coffee or tea. It's a bit time consuming, but well worth the effort.
Top Review by laura.l.machell
Delicious! I absolutely loved this recipe. Super fluffy and moist! I've tried other Moravian sugar cake recipes before, most using a simple butter and brown sugar topping, but they were always very granulated. I much preferred the slight crunch to this topping that had the addition of flour. It was slight streusel-esque. And the fresh mashed potato makes a much better cake than versions made with instant. Totally worth the extra trouble of boiling a russet just for this. I made the whole recipe and found all the measurements to work perfectly, including the amount of flour. My first proof lasted about 2 1/2 hours (67°F room temperature). I divided the dough in two, shaped it into a rough rectangle, and placed them into 9x13 pans. After placing in the pans I wrapped them in plastic wrap and put them in the fridge overnight. I took them out to come to room temperature about 3 1/2 hours before I wanted to make them. I do this a lot with yeasted breakfast treats so that I can bake them off fresh for morning coffee but not have to wake up and do the work at 3 am. Although sometimes this does mean waking up at 4am to place a pan on the counter. Worth it. I highly recommended this perfect moravian cake recipe to anybody looking to explore this unique treat. An absolutely wonderful addition to my recipe arsenal.
- 1 (1 tablespoon) package dry yeast, dissolved in
- 1⁄2 cup lukewarm water
- 1⁄2 cup sugar
- 2 eggs
- 1 1⁄2 teaspoons salt
- 2⁄3 cup shortening
- 1 cup hot mashed potatoes (if using instant, use water for liquid & do not add salt)
- 1 cup scalded milk, cooled to warm
- 6 -7 cups flour
- 1⁄2 cup melted butter
- 1⁄2 cup flour
- 1 lb light brown sugar
- 4 tablespoons butter
- 1 dash cinnamon
Directions See How It's Made
- To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good.
- In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
- Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
- Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours).
- Punch down and divide dough.
- Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 ½ hrs.).
- Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough.
- Sprinkle remaining crumbs over top & sprinkle with cinnamon.
- Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.