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Moravian Sugar Cake Recipe

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★★★★★

4.4 from 74 reviews

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.

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

  1. 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.
  2. Prepare Bowls and Pan: Grease one large bowl and an 8-by-8-inch square cake pan with butter to prevent sticking.
  3. 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.
  4. Activate Yeast: In the stand mixer bowl, combine lukewarm water, 1 tablespoon sugar, and yeast; let sit for 5 minutes until foamy.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://platedandproud.com/moravian-sugar-cake-recipe/