Sour Cream Coffee Cake

JWU College of Culinary Arts

6 lbs., 4 oz. (2,838 g)

Recipe ID

US standard
Flour, bread
1 lb., 8 oz.
680 g
Baking soda
.18 oz.
5 g
.5 oz.
14 g
Eggs, whole
10 oz.
284 g
Extract, vanilla
.5 oz.
14 g
1 lb., 1 oz.
481 g
Sugar, granulated
1 lb., 15 oz.
879 g
Sour cream
1 lb., 1 oz.
481 g
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together bread flour, baking soda, and salt. Set aside.
  4. Whisk together eggs and vanilla in a separate container. Set aside.
  5. Cream the butter and sugar in a stationary mixer fitted with a paddle until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds.
  6. Add wet ingredients in thirds, scraping the bowl thoroughly between additions.
  7. Add the sour cream and blend.
  8. Add the sifted flour, baking soda, and salt. Mix on first speed until just incorporated.
  9. Insert pan extender into full sheet pan and evenly spread 3 lbs., 2 oz. (418 g) of batter. Sprinkle with cinnamon filling for coffee cakes and viennoiseries.
  10. Spread the remaining 3 lbs., 2 oz. (418 g) of batter over the cinnamon filling.
  11. Top with crumb topping used for Berry Muffins (see Berry Muffin formula)
  12. Bake in a 375°F (190°C) convection oven until golden brown.