Grandmother Elma's Moravian Sugar Cake

Grandmother Elma, who lived in Winston-Salem, NC and was an active part of the Moravian community there, passed this recipe on to me.  She knew how much I loved this simple & sweet cake.   It’s a rather “plain Jane” of a coffee cake as far as looks go.  But remember that beauty is only skin deep so when you taste the first bite, you’re in love!  Moravians are known for their thin spiced cookies and their sugar cakes.  Sugar cakes, which are tradition at Easter and Christmas, are made with a yeast dough (instant mashed potatoes are a key ingredient), sprinkled with a thick layer of brown sugar & cinnamon, doused with melted butter,  and baked until puffy and golden with a crunchy, sugary topping.  Part of the fun is using your fingers to make the "dimpling" for the brown sugar and butter topping!

INGREDIENTS:

1 pkg. dry yeast

½ t sugar

1 cup warm water

3 ½ cups flour

¼ cup instant non-fat dry milk

1/3 cup mashed potato flakes

1/3 cup white sugar

¾ t salt

2 eggs, room temperature

½ cup butter, softened

1 T milk

1 cup brown sugar

1 t cinnamon

½ cup butter, melted & cooled

Preheat oven to 375 degrees.

In large bowl, dissolve yeast in water with white sugar. Add 2 cups of the flour, dry milk, potato flakes, 1/3 cup white sugar, salt, eggs, and ½ cup butter.  Beat 5 minutes with mixer at medium speed.  Mix well. 

Stir in remaining flour to make a soft dough.  Beat well.  Cover & let rise in warm place (85 degrees) until doubled, about 2 hours.  With floured hands, spread dough evenly in a greased 17/11/1 inch pan (I have used two 9 x 9 inch square pans as well).  Cover & let rise until light, about 1 hour.  Brush dough with 1 Tablespoon milk.  Combine brown sugar and cinnamon and sprinkle over dough.  With your fingers, make shallow indentions in dough 1 to 2 inches apart.  Drizzle with ½ cup melted butter.  Bake at 375 degrees for 18 to 20 minutes.

Makes 24-30 servings.