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.


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.



Apple-Cinnamon Scones

Bon Jour!  I love languages.  I’m currently teaching myself French.  J’aime le Francais.  Oui oui!  If you cannot not take yourself seriously, then you may have some trouble learning a language.  What’s the number one attitude needed in learning a language?  Humility.  You make a ton of mistakes and people will look at you like you’re an idiot.  You will say things like, “You’re mom is a fat cow,” when you really want to say, “You’re mom makes great cheesecake.”  People will cry.  You will cry.  You will have a black eye and that’s why you cry.  But, it’s all for the sake of learning the beauty of another language.  So, if you want to learn a language, just know, you will never save face.  You, in fact, do the exact opposite.


I’ve only ever had one scone before I had these.  It was a tad on the dry side and then sat in the backseat of my ‘94 Mercury Cougar (yea, I was so pimpin’) until I found it a few months later moldy and crumbly.  It wasn’t the best experience to have for my first scone.  But, as a baker, I thought for sure scones would not be a popular as they are if they really were not that good!  I devised to try to make these Apple Cinnamon Scones!

You’ll notice I cut some of the shapes into hearts.  That’s because it was a month ago that I made these and am now just posting the entry.  Wow.  I’m such a great blogger.  If you saw me right now you’d scread, “Holy crap!  Go back to bed!”  But, that just shows you the dedication right now.  I hope that makes up for it.


Apple-Cinnamon Scones

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 1 cup apple, chopped
  • 1/2 cup walnuts, chopped (I did not use these for two reasons… EXPENSIVE and I don’t like them)
  • 1/2 cup milk
  • 1 egg yolk
  • 1 egg white
  • 1 whole egg
  • A handful of sugar (for topping)
  • cinnamon to taste (for topping)
  • In a large bowl whisk together the flour, sugar, baking powder and cinnamon.  Then, cut in the butter using a pastry mixer, or if you’re out of luck and don’t have such heavenly utensilry like me you can use a plain ol’ heavy duty fork.  Cut in the butter until the mixture looks like coarse crumbs.

    You can cut up the apples now, or have them cut up before hand.  I thought about grating the apples, but I worry for my fingers.  When your apples are cut up into small cubes mix them in the dry ingredients, along with the walnuts if you decide to go that way.

    In a small bowl mix the egg yolk (set the egg white aside for later) and milk well with a whisk.  Then, add that to the dry ingredients just until the dry ingredients are moist.  You don’t want super sticky dough.

    Lightly flour your working surface and roll the dough out to 1/2” thickness.  If you want round scones use a round biscuit cutter or cookie cutter.  But, if you don’t want to have to reroll the dough out, which can be a pain, separate the dough into four sections and form them so they are round.  Flatten them down a bit and cut each into four pieces so you should have 16 in total.


    In another small bowl mix the egg white with a whole egg (no good reason for the extra egg white, just wanted to cut down on waste) and in another small bowl mix the handful of sugar and some cinnamon.  You can taste the sugar cinnamon mix to see if it has enough cinnamon in it.

    Dip each scone in the egg mixture and then the sugar mixture and place 2 inches apart on a baking sheet and bake at 400 F for 20-22 minutes.  They are soooo good fresh out of the oven.


    Banana Foster On Toast

    New cities are full of new adventure.  We just recently moved to a city in Peru called Puno.  It’s famous for it’s highest elevated navigable lake in the world with the modest name Lake Titicaca.  It’s pronounced as you would imagine.


    Unpacking all my things I decided to put together a goodie box.  That is, all the candies and yummy things people have sent me over the past month or two.  Over the past two weeks we haven’t had our kitchen stuff unpacked and I’ve been delving a little too far into the goodie box.


    So, the other day I decided I should probably eat something a little more healthier.  I consider, since I made it in my own kitchen, then it’s healthier.  Don’t ruin my fun.  Let me live in this lie.


    I mean, hello-o! How can this not be healthy?


    That’s our stove top!  Isn’t she high tech?!  Don’t be jealous.  Wipe that drool off your chin.

    Banana Foster
    (for one serving)
    1 half banana
    2 tbsp butter
    2-3 tbsp brown sugar
    1 tbsp milk
    1 pinch salt
    Bread for a toastin’!

    Toast your bread and while it’s toasting get your banana ready.  Peel the half and cut into slices.  You can figure out whether you want thick or thin slices.  It’s a matter of taste.  I like to brown my bananas before I add the rest, so if you have a non-stick pan just throw your bananas in without any grease, or if you don’t have non-stick then use just a touch of butter or oil.

    Let your banana’s brown and then add the butter.  Let the butter melt and then add the sugar sprinkled even over top the bananas.  Let the sugar melt and caramelize with the butter.  Then, add the milk and mix it in good, don’t just let it sit or it may just scold.  Nobody likes the taste of burnt milk.  Then add the pinch of salt.

    It’s that easy!  Be careful though.  It stays hot for a while.  I have a nice burn on the roof of my mouth.