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Amish Coffee Cake - Moravian Sugar Cake
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Recipe Information
Patty Johnson

Serves/Makes:3 9" round or 3 loaf cakes

  • 2 cups (475 ml) milk
  • 1 package yeast
  • 1/2 cup (125 ml) warm water
  • 1 cup (225 ml) cooled mashed potatoes (best if whipped)
  • 1/2 tsp (2 ml) salt
  • 8-1/2 cups (2000 ml) sifted flour
  • 1/2 cup (125 ml) butter, melted
  • 1/2 cup (125 ml) Crisco, melted
  • 2 eggs, beaten
  • 1 cup (225 ml) granulated sugar
  • 2 cups (475 ml) light brown sugar
  • 1/2 cup (125 ml) butter
  • 1-1/2 tsp (7 ml) cinnamon
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 cup (125 ml) pecans, chopped
  • 36 pecan halves
  • Scald milk, cool to lukewarm.
  • Dissolve yeast in water.
  • In large mixing bowl combine cooled milk, dissolved yeast, mashed potatoes and salt; mix well.
  • Gradually add 4 cups (950 ml) flour; beat well.
  • Cover and let rise in a warm place, about 1 hour.
  • Add melted butter, shortening, eggs, granulated sugar; beat well.
  • Gradually add remaining flour.
  • (cinnamon and nutmeg may be added to flour for a different touch)
  • Mix the dough well after each addition of flour until a smooth dough is formed.
  • Spread dough in three greased 9X2 inch round pans or 3 bread pans.
  • Cover and let rise in a warm place until doubled in bulk, about 1 hour.
  • Make 12 or more indentions in each cake, fewer for small ones.
  • Using 1 cup (225 ml) brown sugar, 1/2 cup (125 ml) softened butter, 1/2 tsp (2 ml) cinnamon and chopped pecans, fill each indention.
  • Combine remaining brown sugar and cinnamon and sprinkle evenly on each cake.
  • Top with pecan halves.
  • Bake at 375 degrees (200 C.) F. for 15-20 minutes.
  • Check for doneness with broomstraw.
This recipe for this popular cake found in the Old Salem area was found in the "Pass The Plate" cookbook.

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