MORAVIAN SUGAR CAKE (AUTHENTIC)
My Grandma would roll over in her grave right now if she knew I was posting her Moravian Sugar Cake recipe but why keep such a delish recipe under wrap? My family is Moravian this recipe comes straight from the church. My Grandma used to make this all the time on Sunday mornings for breakfast with coffee or tea. It's a bit time consuming, but well worth the effort.
Provided by Sherie717
Categories Breakfast
Time 4h45m
Yield 2 large sheet cakes
Number Of Ingredients 14
Steps:
- To proof yeast, add a pinch of sugar to the yeast in lukewarm water (hot water will kill the yeast action). If it foams, it is good.
- In large mixing bowl, cream eggs, salt, sugar & shortening till smooth.
- Gradually add warm milk & mashed potatoes, stirring a bit. Then add yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board.
- Knead dough until soft & spongy (about 10-15 minutes by hand, or if done in a food processor, mix until it forms a ball). Place in large greased bowl in a draft free, warm place & cover with a damp towel. Let dough double in size (approx. 2-3 hours).
- Punch down and divide dough.
- Place in greased pie pans or large cookie sheets, cover & let double in size again (approx. 1 ½ hrs.).
- Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch down to bottom of pan but only half way down. Mix the topping thoroughly & pour into holes in the dough.
- Sprinkle remaining crumbs over top & sprinkle with cinnamon.
- Bake in pre-heated oven at 350 for 20 minutes or until golden & fully baked on the bottom. Serve warm.
Nutrition Facts : Calories 4005.4, Fat 151.7, SaturatedFat 66.2, Cholesterol 388.2, Sodium 2876.9, Carbohydrate 609.5, Fiber 14.2, Sugar 272.9, Protein 57.7
WINKLERS MORAVIAN SUGAR CAKE
This delicious coffee cake is courtesy of Winklers Bakery Winston/Salem North Carolina. It is traditional served as an Easter morning breakfast treat, but is an excellent coffee cake year round. The instant potatoes give the cake a nice texture and flavor.
Provided by Steve P.
Categories Breads
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
- Set aside until yeast bubbles, and mixture is foamy.
- Add the next 7 ingredients, and about 1 cup of flour. (note: The instant mashed potatoes are used as dry flakes the way they come from the package).
- Beat with a wooden spoon.
- Add remaining flour or a little more if needed, until bread dough consistency.
- Place in a greased bowl and turn it to coat.
- Dot dough with butter, and let it rise until double in size, about 1 hour.
- Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. Note: one reviewer commented "The 3 cups flour became about 7 to make it a workable dough. Must be an error in the recipe" There is no mistake in the recipe; this is a cake with a soft dough, not a bread. The term "workable" does not apply here; the soft dough will rise right in the pan. This is not a bread where you are continually kneading it into something that must be shaped. Had the reviewer simply patted it into the pan and let it rise in the pan it should have been fine. The mistake was adding all that extra flour and treating it like a bread.
- Now the fun begins.
- As if you're playing the piano, punch your fingers into the dough making indentations.
- Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
- Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
- Serve warm or at room temperature.
EASY MORAVIAN CAKE
Easy, moist and yummy. Recipe may be cut in half for one cake.
Provided by Sally
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking powder and shortening, and mix until crumbly. Add sugar, eggs, and milk; mix thoroughly.
- Divide batter into two 8 inch round or square greased baking pans. Dot the top with 1/2 cup butter broken into pieces the size of lima beans. Sprinkle top with 1/4 cup brown sugar for each cake, sprinkle cinnamon on top.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 60.8 g, Cholesterol 60.2 mg, Fat 18.6 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 206.5 mg, Sugar 44.1 g
MORAVIAN SUGAR COFFEE CAKE
This recipe has been passed through many generations. It makes a large cookie sheet of light and buttery treats. The recipe has been adapted for use with the dough cycle on a bread machine. Then it's baked in the oven after rising. Try it once and you'll get many requests for 'Sugar Cake.'
Provided by SCHMOIEB
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 14
Steps:
- Place potatoes and water in a medium saucepan. Bring to a boil. Boil until the potatoes are tender. Drain, reserving 1/2 cup water, and mash. Let cool to room temperature.
- Place mashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Pat dough onto a greased 11x13 inch baking sheet. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Combine the dark brown sugar, cinnamon, and chilled butter in a food processor and pulse until butter is the size of coarse crumbs.
- Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with a few drops of evaporated milk.
- Bake in the preheated oven until the cake's edges are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 35.7 g, Cholesterol 40.9 mg, Fat 12.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 155.9 mg, Sugar 13.7 g
MORAVIAN SUGAR CAKE
Steps:
- Make the dough:
- In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe.
- Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares.
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- In the bowl of your stand mixer fitted with the paddle attachment, pour in the warm water and yeast. Stir for a minute or so to dissolve the yeast.
- Add the potatoes, salt, sugar, butter, milk eggs and about half of the flour. Mix on low until you have a smooth batter.
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