Sugar cake is a simple, old-fashioned yeast cake that gets its name from its signature topping: a thick layer of butter, sugar, and often cinnamon, which melts into a sweet, slightly crispy crust as it bakes. This recipe produces a soft, tender, brioche-like base with a caramelized, buttery topping that is perfect for breakfast, brunch, or a snack with coffee. It works because it uses a straightforward dough that is forgiving for beginners, and the topping is flexible enough to adjust to your taste.
Ingredients
- For the dough:
1 cup (240 ml) whole milk, warmed to 110°F (43°C)
2 1/4 teaspoons (7 g) active dry yeast (one packet)
1/2 cup (100 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon salt
4 cups (500 g) all-purpose flour, plus more for dusting - For the topping:
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
1 tablespoon ground cinnamon (optional)
1/4 cup (60 ml) heavy cream (optional, for extra richness)
Instructions
- In a small bowl, combine the warm milk and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar, melted butter, eggs, and salt. Add the yeast mixture and stir.
- Add the flour, 1 cup at a time, mixing until a soft dough forms. If using a stand mixer, use the dough hook on low speed. Knead for 5–7 minutes (or 8–10 by hand) until the dough is smooth and elastic. It should be slightly sticky but pull away from the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough. Transfer it to a lightly floured surface and knead a few times to release air. Press the dough evenly into a greased 9×13-inch (23×33 cm) baking pan. Cover loosely and let rise again for 30 minutes.
- Meanwhile, preheat the oven to 350°F (175°C). In a small bowl, mix the softened butter, brown sugar, and cinnamon (if using) until well combined. If using cream, stir it in to make a spreadable paste.
- After the second rise, use your fingers to make deep dimples all over the dough. Spread the topping evenly over the surface, pressing it gently into the dimples.
- Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the cake should read 190°F (88°C) if checked with a thermometer.
- Let cool in the pan on a wire rack for at least 15 minutes before cutting. Serve warm or at room temperature.
Tips
- If you don’t have active dry yeast, you can use instant yeast: skip the proofing step and mix it directly into the flour. You may need to reduce the rise time slightly.
- For a richer dough, replace the whole milk with buttermilk and add 1/2 teaspoon baking soda. The cake will be tangier and more tender.
- To avoid a soggy center, make sure the dough is fully risen before baking. If your kitchen is cool, place the pan on a warm spot or use the oven with the light on (but turned off).
- If the topping starts to brown too quickly, loosely cover the cake with foil for the last 10 minutes of baking.
Serving Suggestions
Serve sugar cake warm with a cup of coffee or tea. It’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a brunch spread, pair it with fresh fruit and scrambled eggs.
Variations
- Add 1/2 cup (60 g) chopped pecans or walnuts to the topping for crunch.
- Swap the cinnamon for 1 teaspoon of cardamom or nutmeg for a different spice profile.
- For a fruity version, spread 1/2 cup of raspberry jam over the dough before adding the topping.
- Make it a coffee cake by adding a streusel of flour, butter, and sugar on top of the brown sugar mixture.
Storage and Reheating
Store leftover sugar cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm individual slices in the microwave for 15–20 seconds, or place the whole cake in a 300°F (150°C) oven for 5–10 minutes to refresh the crisp topping.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can prepare the dough through step 4 and refrigerate it overnight. The next day, let it come to room temperature for 30 minutes before shaping and proceeding with the second rise.
Why is my sugar cake dense and heavy? This usually happens if the dough wasn’t kneaded enough or if the yeast was too old. Make sure to knead until the dough is smooth and elastic, and always check the expiration date on your yeast.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need to add an extra tablespoon or two of milk if the dough feels too dry.
How do I know when the cake is done? The top should be deep golden brown, and a toothpick inserted into the center should come out clean. You can also check the internal temperature—it should read 190°F (88°C).
Can I reduce the sugar? You can cut the sugar in the dough to 1/4 cup, but the topping is what gives the cake its characteristic sweetness. Reducing it too much will change the texture and flavor significantly.
Is there a dairy-free version? Yes, substitute the milk with almond or oat milk, use vegan butter or coconut oil, and replace the heavy cream with coconut cream. The texture will be slightly different but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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