It's Good Different

Sometimes pictures just can't do a subject justice. Especially poor quality pictures.

I apologize.

Case in point: This easy, yeast-y cake is absolutely incredible and something well worth trying this special time of year.
It's a little bit unusual and a whole lot impressive.

So please use your imagination - it's cinnamon roll-ish, with a lovely, soft, pillow-y texture. The wonderful aroma of it baking is second only to it's delectable taste.

You need one.
I need one.
We all need one.

Don't let some of the odd ingredients (mashed potato flakes? powdered milk?) deter you!


Moravian sugar cake was evidently traditionally served in Moravian households as a breakfast bread at Easter and Christmas. I think you'll find that you don't need a holiday as an excuse to enjoy this comforting treat.

Follow the directions carefully and whatever you do don't be tempted to add any additional flour. The dough (batter) will be very sticky (almost gooey) but that's how it should be,

Let's hear it for gooey.

Moravian Sugar Cake

Ingredients:

2 (1/4 ounce) packages active dry yeast
1/2 teaspoon sugar
1/2 cup water (110 F)
3/4 cup water
1/2 cup sugar
2 tablespoons non-fat powdered milk
1/4 cup instant mashed potatoes
1/2 teaspoon salt
1/2 cup melted cooled butter
2 eggs
3 cups flour
butter
For Topping
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup melted cooled butter

Directions:

Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water then set aside until yeast bubbles, and mixture is foamy.

Add the next 7 ingredients, and about 1 cup of flour and beat with a wooden spoon.

Add remaining flour or a little more if needed, until sticky bread dough consistency.

Place in a greased bowl and turn it to coat.

Dot dough with butter, and let it rise until double in size, about 1 hour.

Then, punch dough down, and place in a greased shallow baking pan (about 17 x 12 inches) Let rise 30 minutes, then sprinkle with brown sugar and cinnamon.

Punch your fingers into the dough making indentations.
Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.

Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
Serve warm or at room temperature.