This is a kind of coffee cake. If you can't go to Old Salem to buy a freshly-made cake, and if you can't wait for your order to arrive off of www.oldsalem.com , here's a recipe that's quicker than the other one I have that requires you to bake the potatoes first.
1/2 c. granulated sugar
1/4 c. instant mashed potato flakes
1/4 c. instant nonfat dry milk powder
1 tsp. salt
3/4 c. hot water
12 Tbsp. melted butter or margarine, divided
1 envelope active dry yeast
1/4 c. warm water
4 c. flour
1/2 c. light brown sugar
1 tsp. ground cinnamon
In a large bowl, combine granulated sugar, potato flakes, milk powder and salt. Mix well. Stir in hot water and 6 Tbsp. melted butter; beat in eggs.
In small bowl, sprinkle yeast over warm water. Allow to stand for a few minutes to soften. Stir until dissolved; add to mixture to that of large bowl.
Add flour, one cup at a time, stirring well after each addition until smooth. Cover bowl. Let rise in warm, draft-free place until dough has doubled in bulk (approx. 1 1/2 hour). Stir down; place in a greased jelly roll pan. With lightly greased hands, pat out dough, evenly covering bottom of pan. Cover and allow to rise again until dough doubles in bulk (45 min).
Meanwhile, mix brown sugar and cinnamon. When dough is ready, create mini-pockets by pressing lightly floured fingers into it at 1 1/2-inch intervals. Sprinkle brown sugar and cinnamon mixture over surface evenly. (Note: I usually make a bit more topping because I'm a pig.) Drizzle with remaining melted butter.
Bake at 350° for 20 min. or until cake appears golden and center is firm to the touch. Cool for five minutes. Cut into squares and serve.
Recipe makes 12 portions. Moravian sugar cake tastes its best when served fresh from the oven, but also freezes well. Wrap leftovers in foil and freeze. Just make sure you serve it warm.