Skillet Sour Cream Coffee Cake with Walnut Crumble

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For the Cake
 ¾ cup unsalted butter, softened
 ¾ cup granulated sugar
 ¾ cup light brown sugar
 ¾ cup full fat sour cream
 2 large eggs
 1 tsp pure vanilla extract
 1 ¾ cups unbleached all-purpose flour
 1 tsp baking powder
 ¼ tsp baking soda
 ½ tsp salt
For the crumble
 ½ cup unbleached all-purpose flour
 ½ cup light brown sugar
 2 tsp ground cinnamon
 4 tbsp cold unsalted butter, cut into small pieces
 1 cup finely chopped walnuts
 1 pinch salt


For the coffee cake

Pre heat oven to 350˚ Fahrenheit. Grease a 10 inch cast iron skillet with butter or vegetable oil.


Using a stand mixer and the paddle attachment, beat the butter, granulated and brown sugar until light and fluffy. Beat in the sour cream, eggs one at a time and vanilla.


In a large bowl, whisk together the flour, baking powder, baking soda and the salt. Add the flour mixture to the butter mixture in 3 additions. Combine well but don't over-mix.


Spread 1/2 of the batter into the prepared pan, smooth with a knife or offset spatula. Sprinkle 1/2 of the crumble onto the batter. Spread and smooth the rest of the batter over the crumble. Top with the rest of the crumble, pressing in very gently.


Bake for 40-45 minutes or until a wooden skewer comes out virtually crumb free.

For the crumble

Whisk together the flour, brown sugar and cinnamon in a bowl. Add in the butter and mix with clean hands or a pastry cutter. The crumble should stick together and the pieces of butter should be no larger than peas.

Skillet Sour Cream Coffee Cake with Walnut Crumble

~ Marla Meridith

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