Winkler’s Moravian Sugar Cake

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Photo courtesy of Winkler Bakery

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1 cake, about 16-18 servings

  • 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.
  3. With a wooden spoon, stir in remaining 2 cups of flour.
  4. Transfer to a greased bowl and turn once to grease top of dough; cover and let rise until doubled in size, about 1 hour.
  5. Punch dough down and transfer to a greased shallow pan (about 17×12×1-inch). Let rise 30 minutes.
  6. Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon.
  7. Make shallow indentations with your fingers and dribble with the last ½ cup of melted and cooled butter.
  8. Preheat oven to 375 degrees and let dough rise 30 minutes.
  9. Bake until gold brown, about 12 to 15 minutes.
  • Recipe from The Old Salem Museums & Gardens Cookbook

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