Moravian Fruit Coffeecake

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Yield: 16 servings

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Moravian Sugar Cake is a traditional recipe found in various parts of the country, including Pennsylvania and North Carolina. Moravians, a religious denomination native to the former country of Czechoslovakia, brought the recipe with them when they immigrated during the last century. Though the religion itself embraces discipline and austerity, the sugar cake recipe doesn't reflect those traits; it is a rich, sweet and sumptuous confection.

Moravian Fruit Coffeecake

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 servings
Published: 09/04/2012




  • 1 quart fresh berries, rinsed; or 4 cups coarsely chopped nectarines, apples, or pears.
  • 1/2 cup Pie Filling Enhancer


  • 1/2 cup brown sugar
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup heavy cream
  • 1 tablespoon Instant ClearJel

Tips from our bakers


To make the dough: This can be done 3 different ways.

1) Bread machine method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.

2) Mixer method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.

3) Manual method: In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple.

4) If using the manual or mixer method: Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.

5) Transfer the dough to a lightly greased 18" x 13" half sheet pan. Roll it into a rough 12" x 8" rectangle, forming a lip with your fingers all around the edges.

6) Spread the fruit over the crust; it'll make a single layer that covers most of the crust. Sprinkle the Pie Filling Enhancer over the fruit.

7) Cover the cake with plastic wrap, and set it aside to rise for 1 hour, or until it looks puffy.

8) To make the topping: Combine the brown sugar, cinnamon, and ClearJel and sprinkle over the fruit, then drizzle the butter over the sugar, followed by the heavy cream.

9) Bake the cake in a preheated 375°F oven for 30 minutes, or until it's golden and bubbly on top. Remove it from the oven, and gently slide it from the pan onto a rack to cool. Serve warm, or at room temperature.

Nutrition information

Serving Size: 1 square Servings Per Batch: 16 Amount Per Serving: Calories: 208 Calories from Fat: 35 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 18mg Sodium: 174mg Total Carbohydrate: 35g Dietary Fiber: 2g Sugars: 14g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • 10/28/2014
  • Paula from California
  • I have a question... Why do you specify the pan size/type when it's immediately followed with directions to roll the dough out to a different size? Since the dough rectangle isn't going to reach the edges of the assigned pan, couldn't you use any baking pan, including a cookie sheet? This looks like an error in the directions, but I wasn't sure.

    Hi Paula- I don't believe that direction is an error as 13 x 18 is a standard half-size cookie sheet and I think the writer was just trying to give our fellow bakers a specific suggestion in case they wanted one. Any cookie sheet that is larger than the piece of dough should work just fine and a reasonable edge would be helpful I think as well. If you have any further questions, please give our baker's hotline a call at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 07/26/2014
  • Libby P. from Canyon, TX
  • I used fresh black plums to make my recipe. It was juicy and sweet. A guest said like a fruit pizza. It was of medium complexity to make made was yummy to smell baking and to eat. Mine was made with Spenda for the diabetics in my family.

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