The best delicious Moravian Sugar Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Moravian Sugar Cake recipe today!
Hello my friends, this Moravian Sugar Cake recipe will not disappoint, I promise! Made with simple ingredients, our Moravian Sugar Cake is amazingly delicious, and addictive, everyone will be asking for more Moravian Sugar Cake.
What Makes This Moravian Sugar Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Moravian Sugar Cake.
Ready to make this Moravian Sugar Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Warm water; (110 deg F)
1/2 ts Sugar
2 pk Active dry yeast
3/4 c Warm water; (110 deg F)
1/2 c Sugar
2 tb Dry milk
1/4 c Instant mashed potatoes;
-(dry)
1/2 ts Salt
1/2 c Melted and cooled butter
2 Eggs
3 c Flour
1 c Brown sugar (I prefer light;
-but dark will do. DH)
1 ts Cinammon
1/2 c Melted and cooled butter
I grew up in Winston-Salem, NC, originally settled by Moravians in the
mid-1700s. As a kid, I thought everyone enjoyed all those Moravian goodies
like ginger cookies and sugar cake, especially popular around the Holidays.
It wasn’t till I was in my late teens that I learned what treasures I had
been blithely eating all my life.
Here’s a recipe for Winkler’s Moravian sugar cake. (Winkler’s is the name
of the bakery in Old Salem, the reconstructed Moravian settlement near
downtown Winston-Salem.) The recipe comes from _Cooking in Old Salem_.
Obviously, this is an updated version of the recipe (the original Moravians
didn’t have *instant* mashed potatoes), but it is still tasty. I find this
needs to be eaten fairly fresh, but you can seal it in an airtight bag or
container to extend its life for a while. It freezes wonderfully. It’s
delicious with coffee. All in all, it takes about 3 hours to make; most of
that time is letting the dough rise. It’s so easy, it would be an ideal
Holiday project for the young Alice Waters or Paul Bocuse in the family 🙂
Add yeast to warm water and sugar. Set aside until yeast bubbles.
Add next seven ingredients plus one cup of the flour. Beat 2 minutes on
medium speed. With a wooden spoon add the two remaining cups of flour.
Place the dough in a greased bowl, turn once to grease the top of the
dough. Cover and let rise until double – about one hour.
Punch dough down and put in greased shallow pan about 17″ x 12″ x 1″. Let
rise 30 minutes. Spread evenly in pan and sprinkle evenly with brown sugar
and cinammon. Make shallow indentations in the dough with your fingers and
dribble with last 1/2 cup of melted and cooled butter. Let rise 30 minutes
and bake until golden brown – about 12 to 15 minutes at 375 deg F.
Yields
1 Servings
Leave a Reply