This recipe is from Richard Sax’s Classic Home Desserts. It’s a delicious treat with surprisingly low sugar and a unique flavor. This cake is loved by many because it has a texture that combines the best of both cake and yeast bread. This cake is a tribute to the rich culinary heritage of Moravia, which is now part of Czech Republic.
The name of this recipe was intriguing, but it also intrigued me because it used yeast to make a cake. The yeast imparts a soft texture and a yeasty flavor to the cake, which is enhanced by the caramelized buttery topping. What is the secret ingredient? Mashed potatoes. They add to the texture and keep the cake moist. This ingredient can be used to transform a cake, whether you are using leftover mashed potato or a boiled fresh potato.
Richard Sax’s Classic Home Desserts: The Cookbook Behind Magic has been a mainstay in my kitchen over the last two years. This cookbook was a gift given to me by my friend Sherlynn. It contains many winning recipes, including Double Chocolate Pudding and Ligita’s Quick Apple Cake. Moravian Sugar Cake was no exception. Each recipe in this cookbook has been a success. Sherlynn’s impeccable taste in books is something I can never thank her enough for!
Baking the Moravian sugar cake: It’s a long process, but it is worth the effort. How to make it:
Ingredients:
- Buy 1 package of active dry yeast
- Divided into 2 1/2 teaspoons of sugar
- 1/8 cup lukewarm milk
- Half cup of flour
- 1/4 cup mashed potatoes
- Butter, 3 tablespoons, melted and slightly cooled
- 1 large egg, room temperature
- 1/4 teaspoon of salt
- 1/8 cup milk
Topping:
- 1/4 cup brown sugar, packaged
- 1/4 teaspoon cinnamon
- 1/4 cup melted butter, slightly cooled
Instructions:
- Activate the yeast: In the bowl of a stand mixer, combine the milk, sugar and 1/2 teaspoon. Place in a warm area until it bubbles, which should take about 10 minutes. If the yeast doesn’t bubble up, you need to get a new one.
- Make the dough: Add the remaining sugar, 3/4 cup flour, mashed potato, butter, salt, and egg to the yeast mixture. Mix on medium with a dough-hook until the dough starts to come together. As needed, scrape the sides of your bowl and continue mixing for another 2 minutes. Mix the remaining 3/4 cup of flour until smooth. This should take about 5 minutes. The dough should not be runny but sticky.
- First Rise: Transfer dough into a bowl with butter, and turn to coat both sides. Cover the dough with plastic wrap loosely and let it rise in a warm area until it doubles, approximately 1 hour.
- Butter a 8×8 square pan. Set the dough in the pan. Cover the dough with plastic wrap loosely and let it rise for about 30 minutes, but without doubled.
- After the second rising, gently pat the dough to fill the pan evenly.
- Sprinkle the cinnamon sugar over the dough. With your finger, gently dimple the dough (about 12 shallow dimples). Drizzle the melted butter on top. Set aside.
- Final Rise: Pre-heat the oven to 325degF, while the cake is sitting and rising again for 20-30 mins. To catch any butter that overflows, place a cookie tray or aluminum foil below the pan.
- Bake: Bake for 15-18 minutes until the cake is a deep golden brown with crisp edges. After cooling in the pan for a few minutes, run a knife along the edge and flip the cake onto a plate. Serve hot.
Wrapped tightly in plastic, the cake will last for three days. It’s just as good when reheated in the microwave. The caramelized brown sugar, butter, and cinnamon topping gives the cake a crunchy, caramelized crust.
Moravian Sugar cake has become one of my favorites. Although I halved this recipe to fit in an 8×8″ baking pan, I will definitely make the entire recipe next time. This cake is also freezer-friendly, so it’s a great treat to keep on hand in case of unexpected guests or for personal indulgence.
Final thoughts: This Moravian yeast-dough is a delight and a testament of the simple but extraordinary baking traditions. This cake is easy to make even though it takes a little patience to let the dough rise. This cake is moist and ultra-soft with a crunchy, delicious topping. Richard Sax, for sharing this recipe and Sherlynn, for introducing me a wonderful cookbook.
Recipe Recap
Yield: 9 Servings
Preparation Time: 30 Minutes
Cook Time: 15 Minutes
Inactive Time: Two hours
Total Time: 2 Hours 45 Minutes
Ingredients:
- Buy 1 package of active dry yeast
- Divided into 2 1/2 teaspoons of sugar
- 1/8 cup lukewarm milk
- Half cup of flour
- 1/4 cup mashed potatoes
- Butter, 3 tablespoons, melted (and slightly cooled)
- 1 large egg, room temperature
- 1/4 teaspoon of salt
- 1/8 cup milk
Topping:
- 1/4 cup brown sugar in a bag
- 1/4 teaspoon cinnamon
- 1/4 cup butter, slightly melted
Instructions:
- Combine yeast, 1/2 teaspoon sugar and milk that is lukewarm in a bowl of a stand mixer. Allow to sit for 10 minutes until it bubbles.
- Add the remaining sugar, 1/4 cup flour, mashed potato, butter, salt and milk. Mix dough with dough hook, scraping sides as necessary. Mix for another 2 minutes.
- Mix the remaining 1/4 cup of flour with the remaining water until smooth. This should take about 5 minutes.
- Cover loosely with plastic and let dough rise for about an hour.
- Cover loosely with plastic film. Allow dough to rise for another 30 minutes.
- Spread dough into pan. Sprinkle brown sugar and cinnamon over the dough and drizzle melted butter on top.
- Pre-heat oven to 375degF. Let the cake rise for 20-30 min, then bake it for 15-18 min.
- Serve warm, after cooling briefly.
Enjoy the delicious Moravian Sugar Cake. It is a sweet treat that offers simplicity and flavor in each bite.