Moravian Sugar Cake with Apples
Moravian Sugar Cake has been around for generations. A cross between bread and cake, the extra buttery results are a delight. Be sure not to overwork or add additional flour to the dough and your cake will be light and fluffy.
Serves: 10Hands-on: 30 minutesTotal: 2 hours 50 minutesDifficulty: Medium
- 1 package (1⁄4 oz.) active dry yeast
- 1⁄2 tsp. plus 1⁄4 cup sugar, divided
- 1 Tbsp. nonfat powdered milk
- 2 Tbsp. dry instant mashed potatoes
- 1⁄4 tsp. salt
- 3⁄4 cup melted butter, divided
- 1 large egg
- 1 1⁄2 cups all-purpose flour, divided
- 1 medium tart apple, peeled, cored, and diced
- 4 Tbsp. cold butter, cubed
- 1⁄2 cup brown sugar
- 1⁄2 tsp. cinnamon
- Sprinkle yeast and 1⁄2 teaspoon sugar into 1⁄2 cup of warm water (110°F). Set aside until yeast becomes foamy, about 5 minutes.
- Add 1⁄3 cup water, sugar, milk, potatoes, salt, 1⁄4 cup melted butter, egg, and 3⁄4 cup flour. Stir to combine. Add apple and remaining flour a little at a time and knead into sticky dough consistency.
- Place in a greased bowl and turn dough to coat. Dot with 4 tablespoons butter. Cover with greased plastic wrap and set aside until dough has doubled in size, about 1 hour.
- After dough has risen, punch down and place in a greased shallow 9-by-13-inch baking pan. Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. Use your fingers to punch indentions into the dough, then pour on remaining 1⁄2 cup melted butter, and let dough rise another 30 minutes.
- Preheat oven to 375°F. Bake for 12 to 15 minutes until golden brown. Remove from heat and serve warm or at room temperature.