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  • Moravian Sugar Cake (modern version)

    2 votes
    Moravian Sugar Cake (modern version)
    Prep: 2.5 hours Cook: 20 min Servings: 24
    by Jann from PA
    69 recipes
    >
    This is a more simplified version of an old recipe from the 1700s. It is well known in Lititz, Lancaster County, PA, which was a Moravian Church Community.

    Ingredients

    • 2 servings Mashed Potatoes (can use Instant)
    • 1 package White Bread or Warm Roll mix (must have a yeast package included)
    • ¾ cup Hot Water (not to exceed 110 degrees)
    • 1 Egg
    • 4 T Butter (melted)
    • ½ cup Brown Sugar
    • ½ tsp Cinnamon

    Directions

    1. Prepare Mashed Potatoes according to package instructions and set aside.
    2. Dissolve yeast in Hot Water.
    3. Stir in Egg and Mashed Potatoes, mix thoroughly.
    4. Add flour from Bread mix until everything is damp and flour is not seen.
    5. Allow to rise, covered with a hot damp towel, about 45 minutes (until volume doubles).
    6. Stir to knock down size and pour into two well greased and flour dusted 9x12 baking pans or onto a greased and flour dusted cookie sheet.
    7. Spread evenly (the thinner the better) over pans or sheet and allow them to rise, covered, about 30 minutes.
    8. Poke the top with your finger or top of a wooden spoon to make indentations at 1 to 2 inches apart to create butter puddles.
    9. Mix Brown Sugar and Cinnamon.
    10. Drizzle melted butter over tops then sprinkle with Brown Sugar and Cinnamon.
    11. Bake at 425° for 15 to 20 minutes or until it turns golden on top.
    12. Let sit on a cooling rack for at least one hour before cutting.

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    Reviews

    • Glenn
      Glenn
      The first time I made this was for a family dinner and it disappeared in an instant. This was even more amazing because this was in Lititz, PA where the Moravian Sugar Cake is a tradition and, because of its difficulty in making, is a rare treat. While it will probably never match up to the original it is very, very close and in some ways (like still good on the second day and beyond). This is an amazing recipe.

      Comments

      • Jann from PA
        Jann from PA
        Please note: The carb content of this recipe is not correct because of the mix involved. It would be as high as any yeast bread or rolls, so would have to be consumed with caution for anyone who is carb sensitive, like those of us with diabetes. Just be careful not to get too much at a time, but enjoy!
        • ShaleeDP
          ShaleeDP
          This looks good. Would be nice to try sometime soon. Thank you for sharing.

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