The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Winkler’s Moravian Sugar Cake


2 packages active dry yeast

½ cup warm water, about 110 degrees

½ teaspoon sugar

¾ cup warm water, about 110 degrees

½ cup sugar

2 tablespoons dry milk

¼ cup dry instant mashed potatoes

½ teaspoon salt

½ cup melted and cooled butter

2 eggs

3 cups flour, divided

1 cup brown sugar

1 teaspoon cinnamon

½ cup melted and cooled butter


  1. Add yeast to ½ cup warm water and sugar. Set aside until yeast bubbles.
  2. Add next seven ingredients (through eggs) to yeast mixture plus 1 cup of the flour and beat for 2 minutes on medium speed. With a wooden spoon, stir in remaining 2 cups of flour. Transfer to a greased bowl and turn once to grease top of dough; cover and let rise until doubled in size, about 1 hour.
  3. Punch dough down and transfer to a greased shallow pan (about 17×12×1-inch). Let rise 30 minutes.
  4. Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon. Make shallow indentations with your fingers and dribble with the last ½ cup of melted and cooled butter. Preheat oven to 375 degrees and let dough rise 30 minutes.
  5. Bake until gold brown, about 12 to 15 minutes.
Print Recipe