Moravian Sugar Cake

There's nothing like a trip to Old Salem!  It's like stepping back in time for a few hours...and the people are so knowledgeable!  But our son's favorite part about the trip, hands-down, is Winkler Bakery.  Although we didn't have time for a full day's visit on this trip, we promised to pop into the bakery and pick up some sugar cake.....

One thing we like to do when visiting historical sites is check out "the way things used to be."  Here, the kids have gotten an idea for building a better outdoor area at home....they took several pictures to use for a guide when they finally get the time!

Our oldest loves to take pictures of places and make them look like the past...bringing history back to life.  This is some of his work.

WINKLER'S MORAVIAN SUGAR CAKE

Cake

• 2 (1/4 ounce) package active dry yeast
• 1/2 teaspoon sugar
• 1/2 cup water ( 110 F)
• 3/4 cup water
• 1/2 cup sugar
• 2 tablespoons non-fat powdered milk
• 1/4 cup instant mashed potatoes
• 1/2 teaspoon salt
• 1/2 cup melted cooled butter
• 2 eggs
• 3 cups flour
• butter

Topping

• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup melted cooled butter

1. Sprinkle yeast and 1/2 teaspoon sugar into the 1/2 cup of warm water.
2. Set aside until yeast bubbles and mixture is foamy.
3. Add the next 7 ingredients and about 1 cup of flour. (Note: The instant mashed potatoes are used as dry flakes the way they come from the package.)
4. Beat with a wooden spoon.
5. Add remaining flour or a little more if needed, until it's a bread dough consistency.
6. Place in a greased bowl, and turn it to coat.
7. Dot dough with butter, and let it rise until double in size, about 1 hour.
8. Then, punch dough down and place in a greased shallow baking pan (about 17 x 12 inches). 
9. Let rise 30 minutes, then sprinkle with brown sugar and cinnamon. 
10. Punch your fingers into the dough, making indentations.
11. Pour on remaining 1/2 cup of butter, and let dough rise another 30 minutes.
12. Bake in a preheated 375ºF for 12 to 15 minutes until golden brown.
13. Serve warm or at room temperature.