Moravian sugar cake with walnuts and cinnamon

Name: Moravian sugar cake with walnuts and cinnamon
Cook time: 2 h 30 min
Yield: 8-10
Cuisine: American
Ingredients: 250g floury potatoes (weigh after peeling), cut into 3-4cm chunks; 170g unsalted butter, cut into about 2cm dice, at room temperature, plus 2 tbsp extra for greasing the bowl and tray; 60g caster sugar; 2 tsp dried yeast; 2 egg yolks; 500g plain flour; 1 tsp salt; 100g soft brown sugar, light or dark; 1 tbsp cinnamon powder; 60g walnuts or pecans, roughly chopped; 80ml pure cream

Helen Goh

October 7, 2022

This cake is like a tray-baked cinnamon doughnut.William Meppem

Time:2 hours +Serves:8-10

Think of this unusual, sweet-yeasted "cake" as a tray-baked cinnamon doughnut. Originally made by Moravians who settled in America in the 18th century, the dough has mashed potato as its base and an irresistible brown-sugar topping. To enjoy it as a breakfast treat, make the dough the day before and let it rise in the fridge overnight before baking in the morning. Alternatively, prove on the same day in a warm place, ready to bake for afternoon tea.

Ingredients

250g floury potatoes (weigh after peeling), cut into 3-4cm chunks
170g unsalted butter, cut into about 2cm dice, at room temperature, plus 2 tbsp extra for greasing the bowl and tray
60g caster sugar
2 tsp dried yeast
2 egg yolks
500g plain flour
1 tsp salt
100g soft brown sugar, light or dark
1 tbsp cinnamon powder
60g walnuts or pecans, roughly chopped
80ml pure cream

Method

1. Place the potatoes in a medium saucepan, cover with about 500ml of cold water and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are soft (about 15 minutes). Drain the potatoes and reserve the cooking water.
2. Mash the potatoes, then transfer into the large bowl of a cake mixer. Add 125ml of the reserved potato water (it will still be warm), 90g of the diced butter and the caster sugar. With the paddle attachment in place, blend on low speed until the butter has melted and the mix is smooth. Set aside.
3. Place the yeast in a small bowl and add 60ml of the lukewarm potato cooking-water. Stir and let stand for 5 minutes, then add to the mashed potato mixture, followed by the egg yolks. Mix on low to combine, then add the flour and salt. Change to the dough hook attachment and mix on low speed until it forms a rough ball (about 5 minutes), then scrape the dough out onto a lightly floured worktop and knead gently for about 5 minutes until the dough is smooth, soft and supple.
4. Grease a medium bowl with 1 tablespoon of the softened butter and roll the dough around in the bowl. Cover the bowl with a tea towel and place a plate on top, then put the bowl in the fridge to allow the dough to rise overnight. (If making the cake on the same day, place the covered bowl in a warm place for 1-1½ hours, then proceed with the recipe once the dough has doubled in size.)
5. The next morning, grease the base and sides of a baking tray measuring about 25cm x 35cm x 4cm with the remaining 1 tablespoon of softened butter. Remove the dough from the fridge – it should be nearly double its original size – and punch it down, then transfer to the greased baking tray. Press and stretch the dough to fit the base of the tray, then cover with a towel. Leave in a warm place for about an hour (or 30 minutes if the dough was not refrigerated) until puffy.
6. Preheat the oven to 180C fan-forced (200C conventional). Using your fingers, press directly down into the puffed-up dough to create deep dimples all over, then scatter the remaining 80g of diced butter on top. Combine the brown sugar, cinnamon and walnuts (or pecans) in a bowl, then sprinkle this mix over the buttered dough. Drizzle the cream on top, then bake for about 30 minutes, until the cake is browned and bubbling. Transfer to a cake rack to cool for about 10 minutes before cutting into large squares to serve.
Tip: This is best eaten warm; just reheat leftovers in the oven.