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A traditional Moravian yeasted “coffee” cake, often served during the Christmas holidays.
It can be eaten warm or cold, as a dessert or for breakfast. It also freezes well after baking, making
it a nice treat to have on hand to warm up for family and friends.
moravian
Sugar cakes
Place potatoes in a saucepan and cover with water by
1 inch. Bring to a boil over high heat, then reduce heat
to a simmer and cook until potatoes are tender and
can be mashed. Drain, reserving ½ cup of the potato
cooking water, and let cool to lukewarm (no warmer
than 110°F). Mash potatoes (do not add any liquid or
seasoning) and measure out ½ cup to use to prepare
the Moravian Sugar Cakes. Let potatoes cool slightly.
Dissolve the yeast in warm water in the Cuisinart
™
mixing bowl. Insert the fl at mixing paddle. Add mashed
potatoes, granulated sugar, 2 tablespoons butter,
shortening and salt. Mix on speed 1 until smooth and
creamy. When lukewarm, add potato water to the yeast
mixture. Stir on speed 1 until well blended, about 2
minutes. Lift paddle up from mixer. Cover mixing bowl
with plastic wrap and let the mixture rise until “spongy“
in appearance, about 1 to 2 hours.
After dough has risen, while mixing on speed 3, add
egg. Scrape bowl and paddle. Mixing on speed 3, add
1½ cups of the fl our. When completely mixed in, scrape
bowl and paddle. Remove fl at mixing paddle and insert
dough hook. Add remaining fl our ½ cup at a time. This
will be a very soft dough. Transfer to a buttered bowl,
cover and let rise until double in volume. Punch down
and divide dough in half. Lightly butter one 13x9x2½-
inch pan or two 9x9x2½-inch pans.
Spread dough evenly prepared pans. Cover with plastic
wrap. Let rise until double in volume. Preheat oven to
375°F. Use fi ngertips to make holes about ¾ inches
apart in rows evenly across the dough. Brush generously
with the melted butter. Fill fi nger holes with dots of
butter and sprinkle brown sugar evenly over the top.
Dust with cinnamon if desired.
Bake at 375°F for 20 to 30 minutes. Remove cakes from
pans and cool slightly on wire racks. Serve warm for best
fl avor. Cakes may be frozen (double wrapping suggested)
after baking.
7
ounces russet potatoes, peeled
and sliced ½-inch thick
1½ teaspoons active dry yeast
¼
cup warm water
½
cup granulated sugar
2
tablespoons unsalted butter
¼
cup non-hydrogenated
vegetable
shortening
½
teaspoon salt
1
large egg, well beaten
3½ cups all-purpose fl our, sifted
2
⁄
3
cup unsalted butter, divided
(melt half, cut remainder
into ¼-inch cubes)
½
cup packed brown sugar, divided
cinnamon
(optional)
Makes one 13x9x2½-inch cake or two 9x9x2½-inch cakes
