Introduction

Moravian Sugar Cake is a tender, sweet yeast cake topped with a rich cinnamon-brown sugar crust that caramelizes beautifully in the oven. This traditional treat offers a perfect balance of soft dough and crisp topping, ideal for special breakfasts or afternoon tea.

The image shows three thick square pieces of soft, light yellow sponge cake with a textured surface, topped with a darker brown cinnamon sugar crust with a slightly uneven, rough texture in the center and edges. Each cake piece sits on a round white plate with a smooth finish, placed on a surface with a white marbled texture. Two clear glass cups filled with dark black coffee are near the cake pieces. The light in the scene is natural, highlighting the fluffy inside and crispy top of the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large russet potato (about 13 ounces), peeled and cut into 1-inch cubes
4 tablespoons/57 grams unsalted butter, melted and cooled, plus more for greasing
¼ cup/60 grams whole milk
½ cup/120 grams lukewarm water
½ cup/100 grams plus 1 tablespoon/15 grams granulated sugar, divided
1 ½ teaspoons/5 grams active dry yeast
2 ½ cups/320 grams all-purpose flour
1 large egg
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon table salt
¾ cup/165 grams light brown sugar
1 teaspoon ground cinnamon, plus more to taste
½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt
4 tablespoons/57 grams unsalted butter

Instructions

Step 1: In a medium pot, bring 2 quarts of water to a boil over high heat. Add the cubed potatoes, reduce heat to medium, and boil until fork-tender, about 20 minutes.
Step 2: Meanwhile, grease one large bowl and an 8-by-8-inch square cake pan with butter.
Step 3: Turn off the heat, drain potatoes, and return them to the warm pot to dry out for about 30 seconds. Mash the potatoes with a fork or potato masher until very smooth, then measure out 1 cup/190 grams of mashed potatoes. Return them to the pot, add milk, and whisk until smooth. Set aside to cool slightly.
Step 4: In a stand mixer bowl, stir lukewarm water, 1 tablespoon sugar, and yeast together. Let sit 5 minutes until foamy. Add remaining ½ cup sugar, flour, mashed potato mixture, melted butter, egg, and salt; stir with a spoon or spatula until a shaggy dough forms.
Step 5: Attach the dough hook and mix on low speed for about 3 minutes. Scrape sides, then continue mixing 2 to 3 minutes more until dough is stretchy but sticky, resembling a mix between cake batter and bread dough.
Step 6: Transfer dough to the greased bowl using a bench scraper or spatula, cover tightly with plastic wrap, and let rise at room temperature for 30 to 40 minutes until visibly puffier but not doubled. Set a small bowl of room temperature water nearby.
Step 7: Uncover dough (keeping plastic wrap), transfer it to the greased cake pan, and press it down evenly with lightly damp hands to fill all corners. Cover again and let rise 15 to 20 minutes until slightly puffier.
Step 8: Preheat oven to 350°F (175°C). In a small bowl, combine brown sugar, cinnamon, and salt. Melt butter gently and let cool for at least 5 minutes until pourable but not hot.
Step 9: Uncover dough and use slightly damp fingertips to press about 25 dimples across the surface, nearly reaching the pan bottom. Sprinkle brown sugar mixture evenly over dough, patting lightly. Drizzle melted butter over the sugar.
Step 10: Bake 32 to 36 minutes until the cake is slightly risen, the top is crisp, and sugar is deeply golden. Cool in pan for 20 minutes.
Step 11: Turn the warm cake onto a cutting board and cut into 9 squares or desired pieces. Serve warm. Reheat leftovers in a microwave for 30 seconds or in a 350°F oven for 2 minutes.

Tips & Variations

Use a digital kitchen scale for accurate measurements, especially for flour and sugar.
For a richer flavor, substitute whole milk with buttermilk.
Try adding a pinch of nutmeg to the cinnamon and sugar topping for extra warmth.
If you prefer a less sweet cake, reduce the brown sugar topping by a quarter cup.

Storage

Store leftover Moravian Sugar Cake wrapped tightly in plastic wrap at room temperature for up to 3 days. To enjoy later, reheat in the microwave for about 30 seconds or in a 350°F oven for 2 minutes to restore warmth and crispness.

How to Serve

The image shows several square pieces of cinnamon coffee cake closely arranged on a white marbled surface. Each piece has two visible layers: a light yellow, soft, and fluffy cake base with tiny air holes and a darker brown, textured cinnamon sugar topping that looks slightly crisp and caramelized. Some pieces show a thin, darker cinnamon swirl thread inside the cake layer. The top layer has uneven patches of baked cinnamon sugar that create a rough, crumbly texture with small shiny sugar crystals visible. The cake squares are slightly thick, and their edges are sharp and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using about 1 ¼ teaspoons. It may not require proofing; simply mix it with the dry ingredients and adjust liquid as needed.

Can I freeze Moravian Sugar Cake?

Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature and reheat before serving.

Moravian Sugar Cake Recipe

Print Recipe

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Moravian Sugar Cake is a traditional sweet yeast cake originating from Moravian settlers. This tender, moist cake features a unique mashed potato-enriched dough topped with a buttery, cinnamon-spiced brown sugar crust that caramelizes to perfection. It’s lightly golden with a crisp sugary topping and soft interior, making it a comforting breakfast treat or dessert.

Author: Lila
Prep Time: 45 minutes
Cook Time: 36 minutes
Total Time: 1 hour 25 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American, Moravian

Ingredients

Scale

Dough

1 large russet potato (about 13 ounces), peeled and cut into 1-inch cubes
4 tablespoons/57 grams unsalted butter, melted and cooled, plus more for greasing
¼ cup/60 grams whole milk
½ cup/120 grams lukewarm water
½ cup/100 grams plus 1 tablespoon/15 grams granulated sugar, divided
1 ½ teaspoons/5 grams active dry yeast
2 ½ cups/320 grams all-purpose flour
1 large egg
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon table salt

Sugar Topping

¾ cup/165 grams light brown sugar
1 teaspoon ground cinnamon, plus more to taste
½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt
4 tablespoons/57 grams unsalted butter

Instructions

Boil Potatoes: In a medium pot, bring 2 quarts of water to a boil over high heat. Add the cubed potatoes, reduce heat to medium, and boil until fork-tender, about 20 minutes.
Prepare Bowls and Pan: Grease one large bowl and an 8-by-8-inch square cake pan with butter to prevent sticking.
Mash Potatoes: Turn off the heat, drain the potatoes and return them to the warm pot to dry out for about 30 seconds. Mash the potatoes with a fork or masher until very smooth. Measure out 1 cup/190 grams and return to the pot. Add milk and whisk until smooth. Set aside to cool slightly.
Activate Yeast: In the stand mixer bowl, combine lukewarm water, 1 tablespoon sugar, and yeast; let sit for 5 minutes until foamy.
Make Dough: Add remaining ½ cup sugar, flour, mashed potato mixture, melted butter, egg, and salt to the yeast mixture. Stir with spoon or spatula until a shaggy dough forms.
Knead Dough: Attach dough hook and mix on low for about 3 minutes. Scrape sides and continue mixing 2-3 more minutes until dough is stretchy and sticky, resembling thick batter.
First Rise: Transfer dough to greased bowl, cover tightly with plastic wrap, and let rise at room temperature for 30-40 minutes until visibly puffier but not doubled.
Shape Dough in Pan: Uncover and transfer dough to greased cake pan using damp hands, pressing it evenly to all corners. Cover with plastic wrap and let rise 15-20 minutes until slightly puffier.
Prepare Oven and Topping: Preheat oven to 350°F (175°C). In a small bowl, mix brown sugar, cinnamon, and salt. Melt butter gently and cool until pourable.
Make Dimples and Add Topping: Uncover dough and use damp fingertips to create about 25 dimples across the surface, pressing near the bottom of the pan. Evenly sprinkle sugar mixture over top and drizzle melted butter on it.
Bake Cake: Bake for 32-36 minutes until cake is slightly risen, top is crisp, and sugar topping is deeply golden. Cool in pan for 20 minutes.
Serve and Store: Turn cake out onto cutting board and cut into 9 squares. Serve warm; reheat as needed. Store leftovers wrapped tightly at room temperature for up to 3 days.

Notes

The addition of mashed potatoes in the dough keeps the cake moist and tender.
Using lukewarm water is essential for proper yeast activation.
Make sure the melted butter for the topping is cool enough to be pourable but not hot to avoid melting the sugar prematurely.
Dimpling the dough helps the sugar topping soak in and caramelize properly.
This cake is best enjoyed warm and can be easily reheated.
Use an 8×8 inch cake pan for ideal thickness; adjust baking time accordingly if using a different size.

Keywords: Moravian sugar cake, cinnamon sugar cake, mashed potato cake, yeast cake, sweet bread, cinnamon sugar topping