Moravian Sugar Cake
Moravian Sugar Cake features a soft, yeasted dough topped with brown sugar, butter, and cinnamon, creating a sweet, cinnamon-spiced treat perfect for breakfast or dessert.
Ingredients
Instructions
- Dissolve yeast in 1 cup warm water and let stand until foamy.
- In a large bowl, mix flour, salt, and sugar well.
- Make a well in the center of the flour mixture and add mashed potatoes, beaten eggs, shortening, and the dissolved yeast.
- Mix until a dough forms, then cover and let stand for 2 to 2 1/2 hours or until doubled in size.
- Spread the risen dough onto greased pans.
- Allow the dough to rise again until puffy.
- Sprinkle generously with brown sugar, dot with butter, and sprinkle with cinnamon.
- Bake at 375° to 400° for about 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsalted butter. If you want a lighter texture, you can use bread flour instead of all-purpose flour. Make sure your mashed potatoes are smooth and not too watery to maintain the dough's structure. A warm kitchen will help the dough rise better, so keep that in mind during the proofing stages.
Serving Suggestions
This delightful cake is perfect for breakfast or as a sweet snack. Serve it warm with a pat of butter or alongside a cup of coffee or tea. It pairs beautifully with Zucchini And Swiss Cheese for a complete meal. Consider adding a fresh fruit salad on the side for a refreshing contrast.
Storage & Reheating
Store any leftover Moravian Sugar Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, place slices in a microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Moravian Sugar Cake contains roughly 598 calories, with 4g protein, 112g carbohydrates, and 16g fat. It is a good source of iron (11% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in this recipe. Just mix it directly with the dry ingredients without needing to dissolve it in water first. However, the rise time might be slightly shorter, so keep an eye on the dough.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, it might be due to inactive yeast or cool room temperature. Ensure your yeast is fresh and try placing the dough in a warm area, like near a preheating oven, to encourage rising.
Can I add other flavors or ingredients to the cake?
Absolutely! You can experiment by adding vanilla extract, nutmeg, or even chopped nuts to the dough. Dried fruits like raisins or cranberries can also add a nice twist to the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).