If you’ve never had Moravian Sugar Cake before, you are in for a treat. Pull up a chair and I’ll show you how to make it!
Although we always enjoy this yeasted coffee cake as a Christmas treat, Moravian sugar cake is also a popular Easter bread.
I have included it in my round up of Easter bread recipes so you can find it if you want to make it for Easter!
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Who Are the Moravians?
Moravian Sugar Cake is the best, so as far as I’m concerned, the Moravians are the best, too.
But, unless you are from central North Carolina (or maybe from the Bethlehem, Pennsylvania area), you have probably never heard of the Moravians or of their magical sugar coffee cake.
The Moravians (or more correctly, the members of the Moravian Church) originally settled in central North Carolina from what is now The Czech Republic and Slovakia by way of Bethlehem, Pennsylvania in the mid-ish 1700s.
Old Salem, the site of their original settlement in North Carolina, has been restored and is maintained as a living history museum and National Historic Site. According to our friends at Wikipedia, about 70% of the buildings are original. Which means they’re Old, at least by US standards.
What Is Moravian Sugar Cake?
Moravian sugar cake is a yeast-raised coffee cake that is dimpled like focaccia and then showered with melted butter, cinnamon and sugar before baking up to a beautiful golden brown.
Many recipes that I researched contain potato, although the bakery that made the version I grew up eating does not use potato in their dough.
Honestly, I think that is an anomaly (although it is tasty). Folks from Central and Eastern Europe like their potatoes, and they would certainly have used potatoes–or at least the water from cooking potatoes–in some of their breads.
I love the stuff so much I have 2 recipes for it on the site. This one, and one I call Authentic Moravian Sugar Cake that has a bit more potato, a bit less sugar, and more topping ingredients. Both are delicious.
How to Make Moravian Sugar Cake
This is not a hard recipe to make. Here’s the rundown:
- Make the very soft dough. I really recommend using a stand mixer for this step.
- Allow dough to rise once in the bowl.
- Divide in half and “pour” each half onto a buttered half-sheet pan.
- Spread out in a thin layer, trying to cover the entire pan. You may have to let the dough rest for a few minutes a few times so it will stretch out.
- Dimple all over with your fingertips. It’s okay to poke holes completely through the dough, too.
- Drizzle on melted butter and then sprinkle liberally with cinnamon sugar.
- Let rise for another 30-45 minutes.
- Let cool as long as you can stand it.
Time to Break Out the Stretchy Pants!
I have made 4 trays of Moravian sugar cake at one time. Not that I necessarily recommend it. Because then you’ll have a ton of it in your house.
And the only way to get rid of it is to eat it. That’s my reasoning anyway. It is so easy to eat, too. Soft, sweet potato dough with ripples and hills and valleys filled with cinnamon sugar deliciousness.
Care to join me in Stretchy Pants Land? Make some yourself. And then call me when you find yourself eating it like pizza. I’ll be your support group. You’re welcome.
I checked out several recipes for Moravian Sugar Cake. The recipe I finally settled on is most similar to this recipe although I did make several changes.
Can I Buy This Stuff Instead of Making It?
If you want to forgo the baking, both Dewey’s and Winkler’s in Winston-Salem/Old Salem ship, although expect them both to be sold out close to the holidays.
It’s fun to make your own, though, so I vote you go for it!
How to Reheat Moravian Sugar Cake
I learned this tip from a reader, actually. Here’s the “correct” way to reheat Moravian Sugar Cake:
- Heat a cast iron skillet over medium heat.
- Add butter and let it melt.
- Put in a piece of leftover sugar cake and fry that bad boy up on both sides until caramelized and crispy.
- Dig in.
What To Do With Leftovers
If you ever happen to have leftover Moravian Sugar Cake, you must try my Moravian Sugar Cake Baked French Toast. It is incredibly good!
More Old Fashioned, North Carolina Recipes
I can tell you this the best yeast raised coffee cake in all the land until I’m blue in the face, but it means more when a reader has made and loved the recipe.
Here is some reader feedback I’ve gotten over the years. (I originally published this post in 2011):
I know this is a very old post, but I have to tell you how much I enjoyed your post and the sugar cake I made today! I went on a field trip to Old Salem with my son’s class last week and was scolded (lovingly, of course) by my husband for returning without a sugar cake. I didn’t want to stand in line at the bakery with my unruly group of fourth graders. So I told him I’d find a recipe and make one. I landed here. Absolutely fantastic and delicious. Thank you for a fun story and a delicious recipe. My kids and I are making quick work of one pan. My husband will probably eat half of the other when he gets home from work, leaving half for me for breakfast tomorrow!Reader Kristen
I was spoiled by the sugar cake from Dewey’s. This is the 4th recipe I’ve tried since moving to NY. HOLY CATS! Not only lived up to, but absolutely surpassed my expectations, I dare say, better than Dewey’s! Thank you! Now, do you have a recipe for south Texas flour Tortillas?Reader Robin
I really hope you love this Moravian sugar cake recipe, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
For the Dough
- 1/2 cup warm water, (you can use the water from cooking the potatoes, if you want)
- 1 Tablespoon dried yeast
- 1 cup unseasoned mashed potatoes, (just potatoes--no milk or butter or anything)
- 1 1/2 teaspoons salt
- 1/2 cup sugar
- 5 1/2 ounces melted butter
- 1 cup whole milk
- 2 whole eggs
- 30-35 ounces all purpose flour, , enough to make a soft, sticky dough
For the Topping
- 4 ounces melted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 teaspoon cinnamon
- several gratings of fresh nutmeg
- heavy pinch of fine salt
For the Dough
- In the bowl of your stand mixer fitted with the paddle attachment, pour in the warm water and yeast. Stir for a minute or so to dissolve the yeast.
- Add the potatoes, salt, sugar, butter, milk eggs and about half of the flour. Mix on low until you have a smooth batter.
- Change to the dough hook, and add most of the remaining flour. Mix on low speed until combined, and then knead on medium speed for 5 minutes. Test the dough by pulling some up with your fingers. It should be very sticky and stretchy and almost-but-not-quite flow-y. If the dough doesn't have enough body, knead in the rest of the flour. Keep in mind that wetter is better than drier when it comes to yeast dough.
- Once you are happy with your dough, remove the bowl from the mixer and smooth the top of the dough with a pan-sprayed hand or spatula.
- Cover and let rise in a warm-ish place for about 1 1/2-2 hours, until doubled in size.
- Spray 2 jelly roll pans with pan spray (I made one batch with parchment-lined trays and one without. The parchment isn't necessary for this, so you can skip it if you want.
- Divide the dough in half (I weigh mine) and plop half on each of the prepared sheets. Spray your hands and the top of the dough with pan spray to keep it from sticking, and start stretching/patting/pulling the dough to fit each pan. Alternate between pans to give the dough a chance to relax and make it easier to stretch.
- Once the dough is shaped, spray it again with a little pan spray and cover with a lint-free towel or plastic wrap and let rise until puffy, about an hour.
For the Topping
- Set your oven racks for the bottom third and top thirds of your oven. Preheat oven to 400F (204C).
- Whisk the sugars, cinnamon, nutmeg and salt together very well.
- Once the dough is puffy, dimple the dough all over with your fingers. You don't have to be gentle--it's okay if you break holes all the way through the dough, even. Just dimple it all over very, very well.
- Liberally brush 2 ounces of melted butter over each cake. The butter should pool in the little dimples.
- Sprinkle half the sugar mixture evenly over each cake. Be generous--you pretty much don't want to see any dough showing through the sugar.
- Place the cakes on the racks and bake for 7 minutes.
- Switch the cakes on the racks and bake for 7 more minutes.
- Remove to racks to cool for a few minutes.
- With a large spatula and maybe some help, slide the cakes out onto cooling racks so the bottoms don't get soggy. Slice however you think appropriate.
- Serve warm.
- Store at room temperature. If you're not going to eat all of this the same day, wrap the cakes well and freeze them.
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- KitchenAid RKP26M1XSL Professional 600 6-Qt. Bowl-Lift Stand Mixer, Certified Refurbished
- Escali Primo Digital Kitchen Scale (11 lb/ 5 kg Capacity) (0.05 oz/ 1 g Increment) Premium Food Scale for Baking, Cooking and Mail - Lightweight and Durable Design - Lifetime ltd. Warranty - Chrome
- Nordic Ware Half Sheet Pans (2 Pack)
Nutrition InformationYield 48 Serving Size 1 piece
Amount Per Serving Calories 149 Total Fat 5.1g Saturated Fat 3.1g Cholesterol 19mg Carbohydrates 23.6g Fiber .6g Sugar 9.6g Protein 2.4g
And that does it. I do hope you make the sugar cake so I won’t be Alone in Shame.
Enjoy, and have a lovely day.