Moravian Sugar Cake- Pennsylvania German Country, USA #113

Moravian Sugar Cake- Pennsylvania German Country, USA #113

This is more like a sweet, sugary bread.  It's made in areas around Moravian Church settlements, particularly in Pennsylvania and North Carolina. It's made with a sweet yeast dough enriched with mashed potatoes. This recipe yields to large sheet cakes.

Ingredients:

• 1 T. dry yeast
• 1/2 c. lukewarm water
• 1/2 c. sugar
• 2 eggs
• 1-1/2 tsp. salt
• 2/3 c. shortening
• 1 c. hot mashed potatoes
• 1 c. scalded milk, cooled to warm
• 6-7 c. flour
• 1/2 c. melted butter

Topping:

• 1/2 c. flour
• 1 lb. light brown sugar
• 4 T. butter
• 1 dash cinnamon

1. Dough: Grease 2-10"x15" jelly roll pans.
2. Mix yeast, pinch of sugar and lukewarm water.  It should foam.
3. In a standing mixer, cream eggs, salt, sugar and shortening till smooth.
4. Gradually add warm milk and mashed potatoes.
5. Add yeast, mixing well.
6. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board. As dough gets harder to mix switch to a dough hook.
7. Knead dough until soft and spongy until it forms a smooth ball.
8. Place in a large freased bowl in a draft free, warm place and cover with a damp towel.  Let dough double in size, approx. 2-3 hours.
9. Punch down and divide dough into 2 balls.
10. Place in greased pans, cover and let double in size again.
11. Preheat oven 350F.
12. Topping: Spread melted butter on top of cakes.
13. Punch holes in dough about 1 inch apart with fingers. (I used the end of a round handled wooden spoon.)  Be careful not to punch down to bottom of pan but only half way down.
14. Mix the topping thoroughly and pour into holes in the dough.
15. Sprinkle remaining crumbs over top and sprinkle with cinnamon.
16. Bake in oven for 20 minutes or until golden and fully baked on the bottom. Serve warm.

Results: The original recipe did not indicate the size of pans I needed. I started with pie plates and then ditched them for cookie sheets with sides. This recipes makes a lot!!! I left a lot of it at neighbors doorsteps. This would be great for a brunch with a crowd, whenever that maybe. I recommend making 1/2 the recipe until the parties begin. This had the texture of bread more than a cake. It was wonderful with bacon and coffee for breakfast. Not really a dessert. Folks liked it with their afternoon tea also.

Bottom Line: Not bad, but not my favorite.

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