Moravian Sugar Cake
A yeasted potato dough cake from Winston-Salem's Moravian community, dimpled with butter and brown sugar wells.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Sheet pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12
- carbs
- 46
- protein
- 5
- calories
- 310
Instructions
- 1
Stir the yeast and a pinch of the sugar into warm potato water. Let it sit for 10 minutes until foamy.
- 2
Beat the mashed potato, remaining sugar, half the butter, and eggs together in a stand mixer.
- 3
Add the yeast mixture. Slowly mix in the flour and salt until a soft dough forms.
- 4
Knead the dough until smooth. Put it in a greased bowl, cover, and let it rise until doubled, about 1.5 hours.
- 5
Press the dough into a greased sheet pan. Let it rise again for 30-45 minutes.
- 6
Preheat your oven to 350°F.
- 7
Poke deep dimples all over the dough with your fingertips. Dot the top with the remaining softened butter.
- 8
Sprinkle the brown sugar and cinnamon over the top so it fills the dimples.
- 9
Bake for 20-25 minutes until golden. Let it cool slightly, then cut into squares.
Chef's tips
Use mashed potato in the dough for a soft, moist texture. Make deep dimples with your fingertips so the butter and sugar melt into pools.
Storage
Store covered at room temperature up to 2 days.
Reheating
Warm briefly in a low oven to soften before serving.
Common mistakes to avoid
- •Skipping the potato in the dough, which changes the signature soft texture
- •Not letting the dough rise completely, which makes the cake dense
Serving suggestions
Cooked Moravian Sugar Cake?
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