Introduction

Moravian Sugar Cake is a sweet, buttery treat with a rich history and a wonderfully tender crumb. This cake combines soft, yeasted dough with a cinnamon-sugar topping that caramelizes beautifully in the oven. It’s perfect served warm fresh from the oven for a comforting, nostalgic dessert or breakfast.

This image shows a stack of seven square pieces of golden brown focaccia bread with a soft and airy inside texture, placed on a white plate decorated with green holly leaves and red berries along the rim. The bread pieces are arranged in a loose pile with some overlapping each other, showing the light, fluffy interior and a slightly crispy, browned top sprinkled with a hint of coarse salt or sugar. The plate sits on a white marbled surface, and in the background, there is a hint of red and a small, blurry Christmas figurine. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup warm water (you can use the water from cooking the potatoes, if you want)

1 Tablespoon dried yeast

1 cup unseasoned mashed potatoes (just potatoes—no milk or butter or anything)

1 1/2 teaspoons salt

1/2 cup sugar

5 1/2 ounces melted butter

1 cup whole milk

2 whole eggs

32-35 ounces all-purpose flour (enough to make a soft, sticky dough)

6-8 ounces melted butter (for topping)

1 cup granulated sugar

1 cup light brown sugar

1/2 teaspoon cinnamon

Several gratings of fresh nutmeg (optional)

Heavy pinch of fine salt

Instructions

Step 1: 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.

Step 2: Add the mashed potatoes, salt, sugar, melted butter, milk, eggs, and about half of the flour. Mix on low until you have a smooth batter.

Step 3: Switch to the dough hook attachment, add most of the remaining flour, and mix on low speed until combined. Then knead on medium speed for 5 minutes. The dough should be very sticky, stretchy, and nearly flow-y. Add any remaining flour if needed, but keep the dough wetter rather than drier.

Step 4: Remove the bowl from the mixer and smooth the top of the dough with a pan-sprayed hand or spatula. Cover and let it rise in a warm place for about 1 1/2 to 2 hours until doubled in size.

Step 5: Spray two jelly roll pans with pan spray. Divide the dough in half and place each half on a prepared pan. Spray your hands and the dough surface to prevent sticking, then stretch and pat the dough to fit each pan. Alternate between pans as you stretch to help the dough relax.

Step 6: Spray the shaped dough with a bit more pan spray, cover with a lint-free towel or plastic wrap, and let rise until puffy, about an hour.

Step 7: Preheat the oven to 400°F (204°C) and set racks in the bottom and top thirds of the oven.

Step 8: In a bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg (if using), and fine salt.

Step 9: Once the dough is puffy, dimple it all over with your fingers, pressing firmly—even if you make holes through the dough.

Step 10: Liberally brush 3 to 4 ounces of melted butter over each cake, letting it pool in the dimples.

Step 11: Sprinkle half of the sugar mixture evenly over each cake, covering the surface generously so no dough shows.

Step 12: Place the cakes on the prepared oven racks and bake for 7 minutes.

Step 13: Switch the cakes between racks and bake for another 7 minutes.

Step 14: Remove the cakes and let cool on racks for a few minutes.

Step 15: With a large spatula, carefully slide the cakes onto cooling racks so the bottoms stay crisp. Slice as preferred.

Step 16: Serve warm and enjoy the rich, sweet flavors.

Tips & Variations

Use potato cooking water for the warm water to add extra flavor and richness to the dough.

If you want a spicier topping, increase the cinnamon or add a pinch of cloves.

Try replacing half of the white sugar with dark brown sugar for a deeper molasses flavor.

For a more caramelized top, brush an extra layer of melted butter halfway through baking and sprinkle a little more sugar.

FAQs

Can I use instant yeast instead of dried yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons, and mix it directly into the flour instead of dissolving it in water first.

Do I have to use mashed potatoes in the dough?

The mashed potatoes add moisture and tenderness, but if you don’t have any, you can try substituting an equal amount of cooked and pureed sweet potato or even an extra 1/4 cup of milk. The potato helps keep the crumb soft and moist.