Moravian Sugar Cake

Oxmoor House
one 15- x 10- inch coffee cake


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2 packages dry yeast
1/3 cup plus 1/2 teaspoon sugar, divided
1 cup warm water (105° to 115°)
3 cups all-purpose flour
1/4 cup plus 2 tablespoons instant potato flakes
2 tablespoons instant nonfat dry milk powder
3/4 teaspoon salt
2 eggs
1/2 cup butter or margarine, softened
2 tablespoons milk
1/2 cup butter or margarine, melted
2/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon


Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl. Add remaining 1/3 cup sugar, 2 cups flour, potato flakes, milk powder, salt, eggs, and 1/2 cup butter; beat at medium speed of an electric mixer 5 minutes or until smooth. Stir in remaining flour to make a soft dough (dough will be sticky).

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Stir dough down; cover and refrigerate 30 minutes. Stir dough down again; cover and refrigerate overnight.

Stir dough down and turn onto a greased 15- x 10- x 1-inch jellyroll pan; press dough gently with lightly floured hands to spread evenly over pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Brush milk gently over surface of dough. Combine melted butter, brown sugar, and cinnamon; mix well. Pour mixture evenly over surface of dough. Bake at 375° for 15 minutes or until the top is lightly browned. Cool cake slightly, and cut into squares.

Created date

February 2010