My introduction to Morovian Sugar Cake was a little bittersweet.

I found the recipe in a newspaper (this was well before the internet!) and it sounded intriguing. Being very young and inexperienced in the kitchen, I didn’t allow myself quite enough time. I was able to get it in the oven before I needed to go to work, but my roommates were left in charge of removing it.

All that remained when I got home was one 3″ X 3″ square. They said it was so good they couldn’t stop eating it. I ate the remains, and it was magnificent. In fact, I was amazed they were able to leave me any.

Note: Don’t repeat my mistake – allow enough time for rising!

MOROVIAN SUGAR CAKE

• 1 cup water 100º – 104º Fahrenheit
• 2 tsp yeast
• 1/2 cup granulated sugar
• 1/4 cup instant mashed potatoes flakes
• 1/4 cup instant dry milk
• 1 tsp + 1/8 tsp salt, divided
• 6 T + 6 T butter, melted, divided
• 2 eggs
• about 4 cup all-purpose flour
• 1/2 cup brown sugar (dark or light)
• 1 tsp cinnamon

In a measuring cup stir the water and yeast together. Let proof for 5 minutes.

In the food processor, pulse together the granulated sugar, potato flakes, dry milk, and 1 tsp salt. Add in 6 T butter and eggs. Process to blend.With machine running, pour in the proofed yeast water. Add 3½ cups to processor and blend. Add flour one tablespoon at a time, processing after each, until dough starts pulling away from sides of the work bowl. Stop adding flour, and run machine another 30 seconds to knead the dough. Pour dough into a greased rimmed baking sheet (jelly-roll pan) and pat dough to fill the pan evenly. Cover with a tea towel and let rise about 45 minutes.

Preheat oven to 350º Fahrenheit.

While dough is rising, in a small bowl, mix together the brown sugar, cinnamon, and 1/8 tsp salt. After dough has risen, create pockets with your fingertip, the handle of a wooden spoon, or something else that’s about 1/2″ diameter. Sprinkle the sugar topping over the entire cake. Drizzle the remaining 6 T melted butter over all. Bake at 350º F for about 20 minutes, until golden brown. Cool at least 5 minutes before serving.