MORAVIAN SUGAR CAKE
Canned puréed sweet potato offers convenience to this recipe. Smashed roasted sweet potato can also be used, but decrease the flour to 3 cups in step 1 and add additional flour as needed.
Makes 1 (13x9-inch) cake
½ cup warm milk (105° to 110°)
½ cup plus 1 teaspoon granulated sugar, divided
1 (0.25-ounce) package active dry yeast
¾ cup canned puréed sweet potato
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon kosher salt
4 cups all-purpose flour, divided
¾ cup firmly packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon grated fresh nutmeg
¼ cup cold unsalted butter, cubed
In a large bowl, stir together warm milk and 1 teaspoon granulated sugar.
