Moravian Sugar Cake

Sugar Cake holds a special place in the culinary traditions of Moravian settlers who arrived in the United States during the 1700s. This sweet and indulgent treat was a cherished part of their early Easter celebrations and a delightful addition to the Christmas holidays. Passed down through generations, there are numerous church cookbooks featuring recipes for Sugar Cake. This particular recipe has been lovingly shared by the author’s family, keeping the tradition alive. The soft and buttery cake, adorned with a cinnamon-brown sugar topping, is a nostalgic delight that brings back cherished memories of family gatherings and celebrations. This recipe makes three 8×8 inch pans, perfect for sharing with loved ones or for gifting during festive occasions.

INGREDIENTS:

• 1 cup sugar
• 1½ cup butter, melted
• 1 teaspoon salt
• 2¼-ounce packages active dry yeast
• 1 cup warm water (100–105°F)
• 1 cup hot mashed potatoes
• 2 eggs, slightly beaten
• 5–6 cups flour
• 1½ cup brown sugar (light)
• 5 teaspoons cinnamon

INSTRUCTIONS:

1. Add yeast to warm water and let it sit for a few minutes until it becomes frothy.
2. In a large mixing bowl, combine sugar, salt, eggs, and 1 cup of melted butter. Add in the hot mashed potatoes and gradually mix in the flour, one cup at a time. Pour in the activated yeast and water mixture. Beat the mixture until it forms a smooth dough.
3. Place the dough in a well-buttered bowl and cover it with a clean cloth or plastic wrap. Allow the dough to rise until it doubles in size, typically taking around 1 to 2 hours.
4. Preheat your oven to 350°F (175°C).
5. Take three 8×8 inch pans or two 9×13 pans, and press the dough into the pans using your fingertips.
6. Cover the dough again, this time with plastic wrap, and allow it to rise once more in a draft-free place until doubled.
7. Remove the plastic wrap and create small dimples in the dough’s surface using your fingertips. Sprinkle the dough with a mixture of brown sugar and cinnamon. Finally, drizzle the top with ½ cup of melted butter.
8. Place the pans in the preheated oven and bake for 20 to 30 minutes or until the bottom turns golden and the cake springs back when lightly pressed. You can also check the cake’s readiness by inserting a toothpick into the center; it should come out clean.
9. Serve the Sugar Cake warm or at room temperature, savoring the flavors of tradition and love with every bite. Enjoy this delightful treat during festive gatherings or as a sweet reminder of cherished family heritage.

TIPS:

• The success of this Sugar Cake depends on the yeast’s activation. Make sure the warm water is between 100°F to 105°F (37.8°C to 40.6°C) before adding the yeast to ensure proper rising.
• To achieve a smooth dough, gradually add the flour one cup at a time while mixing the ingredients.
• The dough needs sufficient time to rise and double in size. Allow it to rest in a warm, draft-free place for approximately 1 to 2 hours for the best results.
• While pressing the dough into the pans, lightly butter your fingertips to prevent sticking.
• The dimples created on the dough help the topping infuse into the cake while baking, resulting in a delectable flavor and texture contrast.
• For an extra touch of richness and flavor, drizzle the cake with an additional ½ cup of melted butter before baking.
• Keep an eye on the cake while it bakes, as baking times may vary depending on your oven. The cake is ready when the bottom turns golden and the center springs back when lightly pressed.
• Serve the Sugar Cake warm for a comforting treat or at room temperature for a delightful afternoon snack or dessert.