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.
My mother used to love to buy lady’s club cookbooks. You know the ones – they’re made up of the members favorite recipes. Once I left home, she would buy them for me, too. This was years before the internet. Back then, we had to rely on cookbooks, magazines, and recipes passed on from friends and family.
Using a pastry brush, paint flour/butter thoroughly on bundt pan – getting into all the crevices. 
In an electric mixer, cream together 1/2 cup butter and granulated sugar for 3 minutes (don’t cut this time short).
Beat in eggs and vanilla. 
In a separate bowl, combine the 2 cups of flour, baking soda, baking powder, and salt.
On low speed of mixer, beat in 1/2 of sour cream (don’t worry about being exact). 
Beat in 1/2 of flour mixture, then beat in remaining sour cream, followed by remaining flour. Stir in chocolate chips. (The picture below shows vanilla being added now – I forgot to add it earlier with the eggs.)
In a separate bowl, combine brown sugar, powdered sugar, walnuts, and cinnamon. 
Spoon half of batter on bottom of bundt pan, gently spreading it out evenly.
Sprinkle on half of brown sugar mixture, then spoon on remaining batter, spreading it evenly. Finally, sprinkle on remaining brown sugar mixture. 
Bake at 350º F for 45-60 minutes, until toothpick comes out clean (it’s okay for there to be chocolate from the chips).
When done, remove from oven and let cake sit in pan for 20 minutes before removing to a wire rack to completely cool. 
Sprinkle on powdered sugar, if desired.
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