Description
A delicious chocolate chip streusel skillet breakfast cake perfect for mornings or brunch gatherings.
Ingredients
Scale
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (42g) unsalted butter, melted
- pinch of kosher salt
- 2 cups (240g) all-purpose flour
- 1 1/21/2 teaspoons baking powder
- 11/2 teaspoon kosher salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 1/3 cups (266g) white sugar
- 2 large eggs plus 1 extra egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup (120ml) whole milk (or buttermilk)
- 2 cups (340g) semi-sweet chocolate chips (or dark chocolate chips)
- 1 cup (120g) powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk
Instructions
- Prep the Skillet: Start by greasing a 9-inch cast iron skillet with some butter or oil. Ensure every corner is covered to help the cake slide out easily later.
- Make the Batter: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/21/2 teaspoons of baking powder, and 11/2 teaspoon of kosher salt until it feels light and airy. This helps incorporate air for a fluffy texture. Be careful not to overmix once you add in the wet ingredients.
- Stir in the Chocolate: Gently fold in 2 cups of chocolate chips until they are evenly distributed in the batter. A sweet smell of chocolate will fill the kitchen.
- Prepare the Streusel: In a small bowl, mix together 1/2 cup of brown sugar, 1/4 cup of all-purpose flour, 3 tablespoons of melted unsalted butter, and a pinch of kosher salt until crumbly and you can feel the butter throughout. The mixture should look sandy and slightly clumpy.
- Pour & Sprinkle: Pour the batter into the prepared skillet and spread it out evenly. Then, sprinkle the streusel generously on top to create an inviting texture.
- Bake & Enjoy the Aroma: Preheat your oven to 350 degrees F and pop the skillet in. Bake for about 50 minutes or until the edges are golden, and the cake springs back when touched. A lovely aroma will waft through the house.
- Cool & Slice: Once removed from the oven, let the cake cool in the skillet for about 10-15 minutes before slicing. This helps set the layers and enhances the gooeyness of the chocolate chips.
Notes
- Storage Tips: Store the cake in an airtight container at room temperature for up to 4-5 days.
- Expert Tips: Do not skimp on the streusel topping; it adds crunch and flavor.
- If the streusel topping browns too quickly, tent the cake loosely with foil for the remainder of the baking time.
- Ensure proper leavening by checking the freshness of the baking powder before use.
- For easier serving, you can bake this cake in a 9-inch round cake pan instead of a skillet.
- Reheating Instructions: To reheat, place slices of the cake in a microwave-safe dish and heat on medium power for about 15-20 seconds until warm.
- Serving Suggestions: Serve warm with a side of fresh fruit or pair with coffee or tea for a delightful breakfast experience. For extra sweetness, drizzle with additional icing made from milk and powdered sugar.
- Recipe Variations: You can replace the chocolate chips with blueberries for a fruity twist or use almond extract in place of vanilla for a nutty flavor.
- Ingredient Notes: When selecting chocolate chips, semi-sweet is recommended for a balanced sweetness. Make sure to use fresh ingredients for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 698
- Sugar: 63g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 91g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 218mg