Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Sweet Cream Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Sweet Cream Pancake & Waffle Mix | 2½ lb | 5 lb |
| Milk, 2% or Whole | 4½ cups (36 oz) | 9 cups (72 oz) |
| Sour Cream | 1 cup (8 oz) | 2 cups (16 oz) |
| FILLING | ||
| Light Brown Sugar, packed | 2 cups (15 oz) | 4 cups (30 oz) |
| Cinnamon, ground | 3 Tbsp | 6 Tbsp |
| Cocoa Powder | 2 tsp | 4 tsp |
| STREUSEL TOPPING | ||
| Granulated Sugar | 1 cup (7 oz) | 2 cups (14 oz) |
| All-Purpose Flourd | 1 cup (4.25 oz) | 2 cups (8.5 oz) |
| Salt | 1/4 tsp | 1/2 tsp |
| Cinnamon, ground | 1 Tbsp | 2 Tbsp |
| Unsalted Butter, melted | 6 Tbsp (3 oz) | 3/4 cup (6 oz) |
| INSTRUCTIONS | |
| COFFEE CAKE | |
| 1 | Use a mixer with wire whip attachment. |
| 2 | Pour milk into mixing bowl. Add sour cream and Sweet Cream Pancake and Waffle Mix. |
| 3 | Blend on low speed* for one minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Set aside while preparing filling and streusel topping. |
| FILLING | |
| 1 | In a medium sized bowl, add brown sugar, cinnamon, and cocoa powder. |
| 2 | Whisk to combine. Set aside. |
| STREUSEL TOPPING | |
| 1 | In a medium sized bowl, add sugar, flour, salt, cinnamon, and butter. |
| 2 | Combine using a rubber spatula or fork. Set aside. |
| ASSEMBLY | |
| 1 | Scale 20 oz of batter into a lightly greased hotel pan. |
| 2 | Sprinkle 7.5 oz of the filling mixture evenly over the batter. |
| 3 | Cover the filling layer with remaining 20 oz of batter. Use an offset spatula to ensure the filling layer is evenly covered. |
| 4 | Using a toothpick or knife, gently swirl the top layer of batter into the filling mixture. |
| 5 | Sprinkle 7 oz of the streusel topping evenly over the top layer of batter. |
| 6 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half Hotel Pan | Batter: 40 oz (divided) Filling: 7.5 oz Topping: 7 oz | 350°F 20 - 25 minutes | 375°F 25 - 30 minutes | 4 |
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.
