On the Road to Winston-Salem, NC and a Recipe for Moravian Sugar Cake
For many of us, Winston-Salem is probably best known for its tobacco connections of the past. Home to R. J. Reynolds Tobacco Company and manufacturing operations of Brown and Williamson Tobacco and others, Winston-Salem’s wealth grew along with the tobacco fields. The city was later home to textiles and financial institutions. However, each of these industries has undergone dramatic change and so has the city of Winston-Salem.
Today, Winston-Salem is known for its arts and innovation. Art museums have replaced the mansions built with tobacco wealth. Tobacco farms are rapidly being replaced with organic farms and vineyards, and that original tract of land inhabited by the Moravians has been preserved as a living museum, called Old Salem Museum and Gardens.
We stayed at Graylyn International Conference Center at Wake Forest University during our time in Winston-Salem. Once the home of Bowman Gray, a tobacco salesman who was the son of the founder of Wachovia Bank and Trust, Bowman ultimately became the Chairman of Wachovia.
This beautiful mansion is filled with incredible history and art and is used primarily for events hosted through Wake Forest University, however guests can stay on the property and dine in their two venues, the Manor House and the Grille Room. Executive Chef of the property, Gregory Rollins, prepared a delightful special menu for us in one of the private dining rooms during our stay. We were really impressed with his flavors and technique and we had a lovely evening with the dishes and wine pairings that were chosen for our small group.
Another property we toured during our time in Winston-Salem was Reynolda House, the former country estate of Katherine and R.J. Reynolds, founder of the tobacco company. This home has been converted to a museum of American Art along with its preservation of the historical gardens. At one time, this property boasted a farm and barn and was basically self-sufficient. Today, the converted home and museum houses one of the finest collections of art in the Southeast.
After a whirlwind tour of Winston-Salem and some of the surrounding area, we spent our last night enjoying dinner at Spring House Restaurant Kitchen and Bar with representatives of the city’s tourism board. Chef Tim Grandinetti and his partner Lynette Matthews-Murphy operate one of the best restaurants in the city in this beautiful house located in downtown Winston. Chef Grandinetti appeared on Chopped two years ago and hosts a number of special events and cooking classes at Spring House. He prepared several of his specialty dishes for us to try during our dinner.
Before leaving town, we visited the Cobblestone Farmers’ Market in Old Salem. And of course, you can’t forget the growing North Carolina wine region, so we toured and tasted their wines at two wineries in the Winston-Salem area. Mr. B will be writing an article about his thoughts on the wines of this region in the coming days.
We so enjoyed the small taste of Moravian Sugar Cake that we had at Winkler’s Bakery that I wanted to recreate this delightful sugary and yeasty coffee cake at home. The recipe I used was very good and quite simple to make, however, I would use less brown sugar next time and add more butter to the topping. We prefer our cakes a bit less sweet and I think a little more butter would create that gooey caramel texture that was more evident in the cake at Winkler’s Bakery. I did not find theirs to be quite as sweet either. If you are looking for a new twist from your same old coffee cake recipe, this is a perfect recipe to make ahead and serve to family and friends this Thanksgiving and Christmas.
Winston-Salem has an interesting mix of history, art, and culture. Take a walk back in time and visit the village of Old Salem, Graylyn, and Reynolda House.
For more information on Winston-Salem, please refer to their website, Visit Winston-Salem.
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Moravian Sugar Cake
3/4 cup milk, heated to 110 degrees
1 1/2 teaspoons instant or rapid-rise yeast
1/3 cup granulated sugar
1/4 cup instant potato flakes (not granules)
1/2 teaspoon salt
4 tablespoons unsalted butter, softened; plus 6 tablespoons unsalted butter (I would use a bit more for the topping), cut into 1/2-inch pieces and chilled
1 large egg
2 cups all-purpose flour
1 1/2 cups packed light brown sugar (I would use less than this)
1 tablespoon ground cinnamon
1. Adjust oven rack to middle position and heat oven to 200 degrees. Keep the oven at this temperature for 10 minutes, then turn off oven. Grease a medium bowl and 13 by 9-inch Pyrex baking pan with oil or butter.
2. Stir milk and yeast together until yeast is dissolved. In the bowl of standing mixer fitted with paddle attachment, combine the granulated sugar, potato flakes, salt, softened butter, egg, flour, and yeast mixture at medium speed until smooth and shiny, about 2 minutes. Transfer dough to the prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes (mine took about 45 minutes).
3. Press the dough into the prepared pan. Cover pan with plastic and place in warm oven. Let rise until doubled in size, about 30 minutes (mine took about 45 minutes). Meanwhile, combine the chilled butter, brown sugar, and cinnamon, with your hands, until it resembles coarse meal.
4. Remove pan from oven and heat oven to 375 degrees. Make shallow indentations in the dough at about 1-inch intervals and sprinkle with the brown sugar mixture. Once oven is fully heated, bake until topping is bubbling and deep brown, 18 to 22 minutes. Let cool 30 minutes and then serve. * The cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days, but it’s best used within a day.
5. To Make Ahead: After pressing dough into baking pan and covering, dough can be refrigerated for up to 24 hours. When ready to bake, let sit at room temperature for 30 minutes before proceeding with step 4.
How to Shape the Sugar Cake:
Creating the craters of crusted sugar characteristic of Moravian Sugar Cake require a bit of technique. Here’s how to recreate that appearance and texture:
1. Press the dough into an even layer in a greased 13 by 9-inch baking pan and let is rise (as noted above).
2. Using your fingers, work the chilled butter into the brown sugar and cinnamon until the mixture resembles coarse meal.
3. Using floured fingertips, make shallow indentations over the entire surface of the risen dough, at about 1-inch intervals.
4. Evenly sprinkle the brown sugar mixture over the indented dough.
Reprinted from Cook’s Country
Disclosure – We were invited by the tourism board of Winston-Salem to visit their city. I was not asked to write any articles about my stay and have in no way been compensated. The opinions expressed regarding our experience are my own.
* The photos marked with an asterisk are the property of Reynolda House and have been used with their permission.