If a Cinnamon Roll and Focaccia Had a Baby, It Would Be This Cake | Bake Time | NYT Cooking

Get the FREE recipe on NYT Cooking: https://nyti.ms/3MKrfzN Subscribe to our Bake Time newsletter: https://nyti.ms/4nQD2tF Vaughn shows us how to make a pillowy cake dimpled with pockets of caramelized cinnamon sugar that he and his family eat every Christmas: Moravian sugar cake. Not quite cake (though it’s a close cousin to coffee cake), and not quite bread (though it looks like a sugar-laden focaccia), it’s perhaps most similar in spirit to cinnamon rolls. The secret ingredient is mashed potato, which gets folded into an enriched yeasted dough that’s quite sticky but requires very little kneading and minimal proofing. A popular holiday treat with origins in what is now the Czech Republic, it can be found at Moravian bakeries in North Carolina and Pennsylvania — but can also be made easily at home. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).