This Sour Cream Coffee Cake with a walnut streusel is easy to make, tender, and has double the streusel! This post is brought to you in collaboration with Java House.
Coffee is kind of an obsession for me.
My mom is a coffee fiend. I always used to tease her growing up, and now I’ve become her.
The coffee shop around the block from where we lived would start on her coffee order as soon as her car pulled into their parking lot. She is very picky about her coffee, and a bad cup makes her angry.
I’m now the same way. I can’t live without coffee, and I’ve tried before. But coffee is so much more to me than just a drink. My favorite part of any family gathering is when the coffee pot goes on right before dessert.
Drinking coffee together is a way to socialize, unwind, catch up. My go-to for the question “what should we do?” is pretty much always “get coffee?”.
What better way to enjoy a cup of coffee than with a coffee cake? A sour cream coffee cake with plenty of nutty walnut and brown sugar streusel, to be exact.
So, naturally I’m going to pair this sour cream coffee cake with some java.
My current cup of choice is Java House, especially their cold brew. The Java House® Dual-Use Liquid Coffee Pods are so convenient. You can brew these pods for a hot cup or you can pour over ice, add 8 ounces of water, and have iced cold brew in a matter of seconds.
So, what’s the difference between cold brew and iced coffee?
Cold brew refers to how coffee is brewed, not served. Cold brew coffee is extracted using a cold water process and coarsely ground coffee beans. Unlike traditional coffee, cold brew takes hours (12 or more) to create its smoother, naturally sweeter result.
Cold brew coffee achieves this smooth taste because the organic acids present in coffee are only extracted at high brewing temperatures. Cold brew delivers rich chocolate and caramel notes, but none of the acidic characteristics, making cold brew completely smooth and balanced.
Instead of brewing mine at home for half a day, I love the convenient Java House liquid pods. Hot or cold, and available in four varieties (Ethiopian, Colombian, Sumatran, and Decaf), this cold brew is just perfect with a slice of sour cream coffee cake.
This Sour Cream Coffee Cake has plenty of streusel—both inside and out—and is buttery, not-too-sweet, and laced with warm and fragrant cinnamon and brown sugar.
I love making this coffee cake in a skillet. This recipe fits perfectly in a 10″ cast iron skillet, but you could make it in any baking pan you’d like.
I hope you make and enjoy this Sour Cream Coffee Cake! You can find Java House at retailers like Walmart, Target, and Amazon. For more store availability, visit javahouse.com.Print
Sour Cream Coffee Cake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 10 servings 1x
This Sour Cream Coffee Cake with a walnut streusel is easy to make, tender, and has double the streusel!
For the Coffee Cake
- ¾ cup unsalted butter, softened
- 1 ½ cups sugar
- ¾ cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Streusel
- ½ cup flour
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup finely chopped walnuts
- Pinch of salt
To make the coffee cake
- Preheat the oven to 350°F. Using a hand-held or standing mixer, beat the butter with the sugar until light and fluffy. Beat in the sour cream, followed by the eggs, one at a time. Add the vanilla.
- Combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter in two additions and mix until just incorporated, taking care not to over-mix.
- Grease a 10” skillet or baking pan very well with baking spray or butter. Spread half of the coffee cake batter on the bottom of the pan. Sprinkle half the streusel evenly on top. Spread the other half of the batter on top of the streusel and evenly spread out. Top with the remaining streusel.
- Bake until a tester inserted into the center comes out clean and the streusel is golden brown, about 40-45 minutes.
To make the streusel
- Mix the flour, brown sugar, and cinnamon in a bowl. Using a pastry cutter or large fork, cut in the cold butter pieces until it resembles small, pea-sized pieces. Stir in the walnuts and a pinch of salt and combine. The streusel should clump together when you press it.
Enjoy with a cup of Java House Cold Brew coffee!
I made this for Christmas Eve. It was so good I am making it again for New Year’s. So moist and delicious. Leftovers can be warmed for 40 seconds in the microwave.
Thank you for the thoughtful review, Alex! I am so glad you enjoyed!
Michelle @ Sunkissed Kitchen says
So delicious! Coffee cake is my fav <3 I have never seen those liquid pods and cold brew iced coffee is my favorite thing — will watch out for them!
Erin Knight says
I am a coffee nerd and so much as you, I cannot live without coffee. When you have sour cream coffee cream cake to pair with it, it will definitely make my day!
Sara Welch says
I’ve always enjoyed a good coffee cake! Especially with coffee! I’ll have to try the Java House brand!
Beth Pierce says
I love a good streusel teat with my morning coffee! This looks delicious and a great way to start my day!
This reminds me of a dessert I used to eat when I was a kid. YUM! So good.
This looks so yummy can’t wait to try it out myself!
Subhashish Roy says
I am a coffee freak too but this sour cream coffee cake along with my favorite cup of coffee would be just the right combination. I love the look & going through the ingredients makes me believe it would taste heavenly.
emman damian says
Sour Cream Coffee Cake with a walnut streusel seems like a nice dessert. It looks so yummy! I want more slices please!
Wow you can create a coffee cake with sour cream? wow this is amazing looks really good.
GiGi Eats says
This sounds absolutely heavenly! I have never had streusel before and I have never even had sour cream before but… Coffee cake, yes I have, so I am just envisioning the taste of some buttery soft, cinnamony bread! Hubba hubba!
That looks absolutely delicious! I’m a fan of sour cream in any baked good. It gives a flavor that you just can’t find anywhere else.