12/11/2022
Friends, this is Moravian Sugar Cake... When I was a kid, Christmas in North Carolina meant Moravian Sugar Cake in the morning. It started in Old Salem, now part of Winston-Salem. Much like Colonial Williamsburg, Old Salem was a step into the past, an introduction to the Moravians, and there was that one bakery that everybody went to for Moravian Sugar Cake. It’s made using an enriched dough, with the addition of potato flour (I made my own), to make it pliable enough so the deep, hand-formed dimples stay in the dough while it continues to proof and then bake with a gooey-crispy cinnamon-brown sugar mixture settling into the “nooks and crannies.”
You may be saying to yourself, well this sounds a bit similar to your Brown Sugar-Glazed Cinnamon Rolls. And you would be correct, but friends, there is no overstating the glory of the Moravian Sugar Cake, and the topping here is more of a crispy-gooey crust than a smooth glaze (and it’s constructed completely differently)! 🙂
This was the second new “special” recipe I was test-baking for the pop-up (the first was the Colonial Williamsburg style Ginger Cakes), and it came out just as I remembered! So you don’t have to go all the way to Winston-Salem to get it, just come to my house on the 18th, from 11 to 3 PM. The full pop-up menu with prices is coming next. 🤗