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Dewey’s Moravian Sugar Cake: A Taste of Christmas Past

My grandmother, bless her heart, had a particular fondness for all things sweet and comforting. Every year, without fail, a care package would arrive just before Christmas, filled with hand-knitted scarves, tins of fudge (that she inevitably burned at least once), and a curious, flat cake studded with glistening pockets of sugary goodness. This was Dewey’s Moravian Sugar Cake, a tradition she discovered during her travels through North Carolina, and it became a symbol of home, warmth, and her unwavering love. The scent alone, a heady mix of buttery richness and warm cinnamon, instantly transports me back to her cozy kitchen, a place filled with laughter, love, and the promise of a perfect holiday season.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 15-17 minutes
Total Time: Approximately 4 hours
Servings: Varies (depending on cut size)
Yield: One 12×18 inch cake
Dietary Type: Not specified

Ingredients

1 egg
1/4 cup shortening
1/3 cup granulated sugar
1/2 teaspoon salt
3 teaspoons powdered milk
2 teaspoons mashed potatoes (see instructions)
1 1/2 cups bread flour
1/2 cup cake flour
3/4 cup water
4 (1/4 ounce) packages active dry yeast
1/2 cup unsalted butter
1 1/2 cups brown sugar
1/4 teaspoon cinnamon

Equipment Needed

Mixing bowl
Mixer (stand mixer with dough hook recommended, or hand mixer)
12 x 18 inch baking sheet with 2-inch sides
Small saucepan
Spatula
Dough docker or fork

Instructions

Prepare the Mashed Potatoes: Peel one medium potato, boil until soft. Drain and mash. Set aside for use in the dough. The mashed potato adds moisture and a subtle tenderness to the finished cake. Make sure your mashed potatoes are smooth without any lumps.
Prepare the Dough: In the bowl of a mixer, combine the egg, shortening, granulated sugar, salt, powdered milk, and mashed potatoes. Mix with the paddle (or whisk attachment if using a hand mixer) for about 4 minutes to blend all ingredients thoroughly. This step is crucial for creating a homogenous base for your dough.
If you are using a standing mixer that has a dough hook attachment, switch to the dough hook. Add the bread flour and then the cake flour. If you do not have a dough hook, continue with your hand mixer. This combination of flours creates a perfect balance of structure and tenderness.
Mix the yeast with the water and add to the bowl with the other ingredients. Mix until combined. Ensure the yeast is properly dissolved in the water before adding it to the mixture. This will activate the yeast and promote proper rising.
If you are using a dough hook, continue mixing on medium speed for about 7 minutes or until the dough is smooth and elastic. If you do not have a dough hook, turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until it is smooth and elastic. The dough should be supple and hold its shape well.
First Rise: Cover the dough and let it rise for about 1-1/2 hours until it has doubled in size. This is where the magic happens! The yeast is working its charm, creating a light and airy texture. Find a warm spot in your kitchen to encourage the dough to rise.
Prepare the Pan: Grease a 12 x 18 inch or 1/2 sheet cake pan with 2-inch sides with shortening. Make sure you grease the pan generously to prevent sticking.
Shape the Dough: Punch the dough down to release the air. Roll it out to approximately a 12 x 18 rectangle shape on a flat surface. Use a dough docker or a fork to poke holes in the dough. This prevents the dough from puffing up too much during baking and creates those signature pockets for the sugary topping.
Transfer to Pan: Gently lift the dough and fit it into the bottom of the prepared pan. Fit the dough tightly to the sides of the pan, but do not push the dough up the sides of the pan.
Prepare the Topping: While the dough rests, combine the unsalted butter, brown sugar, and cinnamon in a pan on the stovetop. Bring the mixture to a boil, stirring constantly until the butter is melted and the sugar is dissolved. Remove from heat. The aroma at this stage is simply divine!
Assemble the Cake: Poke small indentations with your fingers into the dough, making sure not to poke holes all the way through to the pan. These indentations will be filled with the delicious butter-sugar mixture.
Pour the warm butter-sugar mixture over the top, spreading gently with a small spatula to ensure even distribution. Don’t be shy! You want every nook and cranny to be coated in that sweet goodness.
Second Rise: Let the dough rise again until doubled in height (approximately 30-40 minutes). This second rise is crucial for achieving that light and airy texture.
Bake: Bake in a preheated 365-degree oven for 15-17 minutes. The Sugar Cake should be lightly browned on the bottom. Keep a close eye on it.
Doneness Check: Check after approximately 10 minutes to make sure there isn’t an air bubble in the dough. If there is a bubble, simply burst it and continue baking.
Cool and Serve: Cut into squares and serve warm. The aroma alone will make your mouth water.

Expert Tips & Tricks

For an extra burst of flavor, consider adding a pinch of nutmeg or cardamom to the topping.
If you find the dough is too sticky to work with, lightly dust your hands and the work surface with flour.
Make sure your yeast is fresh! Expired yeast will not activate properly, and your dough won’t rise.
If you want a slightly chewier texture, use all bread flour instead of a combination of bread and cake flour.

Serving & Storage Suggestions

Dewey’s Moravian Sugar Cake is best served warm, straight from the oven. The gooey, sugary topping and soft, pillowy dough are simply irresistible. Leftovers can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. To reheat, simply warm individual slices in the microwave for a few seconds or bake in a preheated oven at 350 degrees for a few minutes until heated through. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	980.3 kcal	N/A
Calories from Fat	348 g	36%
Total Fat	38.7 g	59%
Saturated Fat	18.7 g	93%
Cholesterol	109.5 mg	36%
Sodium	355 mg	14%
Total Carbohydrate	151 g	50%
Dietary Fiber	3.6 g	14%
Sugars	97.7 g	390%
Protein	11.6 g	23%

Variations & Substitutions

For a dairy-free version, substitute the unsalted butter with a vegan butter alternative.
You can experiment with different types of sugar in the topping, such as turbinado sugar for a slightly coarser texture and molasses-like flavor.
Add some chopped nuts (pecans or walnuts would be delicious) to the topping for added crunch and flavor.
Infuse the butter for the topping with vanilla beans for a more intense vanilla flavor.

FAQs (Frequently Asked Questions)

Q: Why are mashed potatoes included in the dough?
A: Mashed potatoes add moisture and a unique tenderness to the cake, creating a soft and slightly chewy texture.

Q: Can I use instant mashed potatoes instead of making fresh ones?
A: While fresh mashed potatoes are recommended for the best flavor and texture, you can use instant mashed potatoes in a pinch. Just be sure to prepare them according to the package directions and allow them to cool slightly before adding them to the dough.

Q: My dough didn’t double in size during the first rise. What went wrong?
A: Several factors can affect the rising process, including the freshness of the yeast, the temperature of the water, and the ambient temperature of your kitchen. Make sure your yeast is fresh and the water is warm (not hot) to activate the yeast properly. Also, find a warm spot in your kitchen to encourage the dough to rise.

Q: The topping burned before the cake was fully baked. What can I do?
A: If the topping starts to brown too quickly, loosely tent the cake with aluminum foil during the last few minutes of baking.

Q: Can I freeze the baked Sugar Cake?
A: Yes, you can freeze the baked Sugar Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Dewey’s Moravian Sugar Cake is more than just a recipe; it’s a taste of history, a slice of tradition, and a warm embrace in every bite. I encourage you to try this recipe and experience the magic for yourself. Whether you’re sharing it with loved ones during the holidays or simply enjoying a quiet moment of indulgence, this cake is sure to bring a smile to your face. Feel free to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear about your baking adventures! Pair it with a strong cup of coffee or a glass of cold milk for the perfect treat.

Dewey’s Moravian Sugar Cake Recipe