Moravian Sugar Cake… but it’s really bread

When I moved out into my own apartment, the very first opportunity I got, I went to the Humane Society and adopted a cat.  He was perfect.  He was black and white, the classic tuxedo kitty look.  I named him Chopin after my favorite piano genius.  And I loved him very much.

All you apartment renters out there know that pets+apartments don’t always mix.  There are extra fees and papers to sign and I’m thinking, I just want a friend!  So, I decided to hide him from my apartment manager.

At the Humane Society I had to fill out paper work… a ton of it.  I understand why, but at the same time I was looking around the small place and thinking, you have cats hanging off your ceiling fan is this really humane.  The paperwork asked for my apartment’s contact number and I faked it.  The lady behind the counter asked me if I had written permission from my apartment to have a cat.  “Yup,” I said, “The manager is really relaxed and told me he really didn’t care.”  Then, horror of horrors, she looked at my paperwork and saw the contact number and asked if she could call it.  I didn’t know who she was going to call or if she was going to get a hold of anybody!

My friend, Jordan, was there with me and when the lady turned her back she started freaking out.  She called the number and it rang and she left a message saying something like, “This is Sheryl from the K*** County Humane Society and I have Trevor here who wants to adopt a cat.  If you have any questions please call us back, bla bla bla.”  Then, she hung up and turned to me and said, “I’ll let you go with the cat, but if I find out anything funny about this, I’m coming for the cat.”

Out in the car Jordan and I busted up laughing thinking about the sap who would get to listen to that message!  Who’s Trevor and why do I care that he’s adopting a cat?!

*Sigh* I just love pets.  They are such great companions.  And I’m excited to say after much bloodshed and violent warfare the family has somewhat reluctantly agree to get a dog!  Have we gotten one yet?  Nope, but we’ve got our eyes peeled.

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This is a bread that my mom used to make when we were kids.  I asked her for the recipe about four months ago, but I never got a response.  Finally, with a death threat, I got her to respond concerning the bread to find out 1.) she doesn’t have the recipe for it anymore and 2.) it’s called a cake not a bread.  Fine, it’s a cake.  But, I still think of it as a bread.

I love this cake/bread because it’s made with potatoes.  Seriously.  It makes it a very moist cake/bread, which is ballin’.  It’s also moist because evaporated milk is poured over it before putting it in the oven.  M-mm.  This is a great dessert to eat with a cup of coffee.

Moravian Sugar Cake/Bread

The Dough
1 russet baking potatoe (about 1/2 pound)
1/2 cup + 2 tbsp warm water
1 packet or 2 1/2 tsp active dry yeast
1/2 cup white granulated sugar
6 tbsp unsalted butter (melted and cooled)
1 large egg
1 1/2 tsp salt
2 1/2 to 3 cups flour

The Topping
6 tbsp unsalted butter (cut into bits)
3/4 cup firmly packed brown sugar
2 tsp cinnamon
A bit of evaporated milk

Making the Dough

Peel and cut up the potato into small 1 inch cubes and boil in a small pot with enough water to cover about an inch over the potatoes.  Boil that for about 10-15 minutes or until very tender.  Drain and mash those babies stirring in the 2 teaspoons of water.

In a separate small bowl proof the yeast in the 1/2 cups of water.  Let stand 5 minutes or until foamy.  In a large bowl combine the yeast mixture with the potatoes and then the butter, sugar, egg, salt, and 2 1/2 cups flour until well combined.

Turn the dough out onto a well floured surface and knead for 8 to 10 minutes adding the extra cup of flour to the dough as needed.  You will want the dough to come to a generally bread dough-ish texture, though it might still be sticky.  If you add too much flour you will have a dense cake/bread.

NOTE: I´ll tell you where I botched up, but the recipe still turned out fine!  The recipe I was reading from said 3/4 a stick of butter… which I (reading quickly) read as 3/4 cup!  I put in too much butter, but since I was at high elevation more liquid in a recipe is not a bad thing.  I had to add quite a bit more than just a 1/2 cup flour to get it to a bread dough-ish texture. So, I let it go and it was perfectly fine.  So, for your sake I changed that silliness and have plainly and easily to understand 6 tablespoons in the recipe.

Put the dough into a pre-greased bowl and let rise in a warm place for 1 1/2 – 2 hours.  When doubled it´s size punch down and transfer it into a pre-greased 9/13 inch pan pressing it into all the corners with greased fingers so the dough doesn´t stick to you.  Once the dough is spread evenly cover and let rise another 30 minutes.

Then, use your finger or the handle of a wooden spoon (greased) to poke holes in the dough.  Push down to the bottom of the pan and wiggle your finger or spoon handle so the hole goes all the way through.  Place the butter bits all across the bread.  In a small bowl mix together the brown sugar and cinnamon an sprinkle evenly over the dough.  Then, pour the evaporated milk into each of the holes you poked in the dough until each hole is fuuuuuuuull.  That´s practically one of the most magical parts of this recipe.

Bake at 400 degrees F for 20-25 minutes or until it is dark brown and cooked through.  When pressed the top crust will be very firm and crunchy, but the inside will give like a soft sponge.  Just check the bottom of the pan and if it is a medium brown it´s done.

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7 thoughts on “Moravian Sugar Cake… but it’s really bread

  1. Last summer I made a lemon poppyseed cake. When it was finished baking and I cut into it I noticed it was really dense. It still tasted amazing, but I wanted to figure out why it was so dense. I reread the directions (probably something I should have done before I started mixing together ingredients) and, to my surprise, it called for 1 1/2 STICKS (written just like that, too)- dumb) of butter, but I must have read it as 1 1/2 cups… Let’s say it was rich.

    I have since made it, correctly, and I must say I think it was better as a lemon poppyseed poundcake!

    • I wish I could say that I knew… I had to take him back because our scheme got discovered and I told the lady behind the desk I had developed allergies. I will admit, this was not the most responsible thing that I’ve ever done in my life. I miss Chopin dearly :(

  2. This cake…bread looks so scrumptious, I’ve been dying for a chance to make it! The pictures are amazing, by the way!

  3. My husband is Moravian and one of our favorite things to buy in Old Salem (Winston Salem, NC) is Sugar Cake- this recipe is as close as it gets to the original! Thanks for sharing- it is wonderful!

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