Moravian Cake is a classic Pennsylvania Dutch coffee cake with a rich dough topped with butter, cinnamon, and sugar. The dough can be made ahead and kept in the cooler or refrigerator for several days before baking, making it easy to put together from scratch ingredients in camp or at a Dutch Oven Gathering. This traditional recipe came right out of Amy’s grandma’s recipe book.
- 1 package (2 ¼ tsp) yeast
- ⅔ cup warm water
- ½ cup sugar
- 1 ½ tsp. salt
- 1 cup hot mashed potatoes
- ½ cup butter
- 1 cup whole milk, scalded
- 2 eggs, slightly beaten
- 5 cups sifted flour
- 2 cups light brown sugar
- ½ cup butter
Soak yeast in warm water. To scalded milk, add sugar, salt and butter. Cool to lukewarm, stirring until sugar is dissolved. Add mashed potatoes, yeast and eggs. Beat until smooth. Gradually add flour. Knead (up to 10 minutes). Place in greased bowl and brush with melted butter. Let rise until double in bulk.
Divide dough into two pieces and place in a ziplog bag in the refrigerator or cooler for several days until ready to bake.
On a piece of parchment paper, stretch or roll dough into a 12″ circle and drop into a 12″ Dutch Oven (place a trivet in the bottom of the oven to raise the dough above the bottom slightly).
Using your fingers, poke dough all over to make holes. Cut butter into small pieces and sprinkle over top. Sprinkle lightly with cinnamon, generously with light brown sugar.
Bake at 350 degrees (8 coals below, 17 above) for approximately an hour. (If your Dutch Oven is preheated, it will take less time). Refresh coals after 30 minutes.
To make sure it is done, test by poking a hole into the center of the Moravian Cake to make sure that it is cooked all the way through.
Lift out and serve while still warm on a platter.