Chocolate Chip Streusel Skillet Breakfast Cake
The most delicious Chocolate Chip Streusel Skillet Breakfast Cake that you can really eat any time of the day!!
Servings: 10 people
Ingredients
For the Streusel
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 3 tablespoons unsalted butter, melted
- pinch of kosher salt
For the Cake
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
- 1 1/3 cups white sugar
- 2 eggs plus 1 extra egg yolk
- 1 tablespoons vanilla extract
- 1/2 cup whole milk (or buttermilk)
- 2 cups semi-sweet chocolate chips (or dark chocolate chips)
For the Icing
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Spray a 9-inch cast iron skillet with nonstick cooking spray.
For the Streusel
- In a medium bowl, whisk together brown sugar, flour and salt. Add melted butter and stir until crumbly mixture forms with some large pieces still intact. Do not over mix.
For the Cake
- In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat butter until smooth, about 1 minute. Add sugar and continue to beat until mixture is light and fluffy, scraping down the sides of bowl as needed, about 2 minutes. Add eggs and vanilla and beat until combined. In two additions, add milk and flour mixture, alternating between the two. Beat until combined. Gently fold in chocolate chips. Transfer batter to prepared skillet and spread into an even layer. Sprinkle with streusel. Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
For the Icing
- Meanwhile, in a small bowl, combine powdered sugar with vanilla extract and milk and stir until smooth.
- Transfer the skillet to cooling rack to cool for 15 minutes, then drizzle with icing. Serve warm or at room temperature