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Chocolate Chip Streusel Skillet Breakfast Cake from www.whatsgabycooking.com (@whatsgabycookin)
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4.89 from 9 votes

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!!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Breakfast
Cuisine: American
Servings: 10 people
Author: Gaby Dalkin

Ingredients

For the Streusel

  • ½ cup brown sugar
  • ¼ cup all purpose flour
  • 3 tablespoons unsalted butter, melted
  • pinch of kosher salt

For the Cake

  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, softened
  • 1 ⅓ cups white sugar
  • 2 eggs plus 1 extra egg yolk
  • 1 tablespoons vanilla extract
  • ½ 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

Notes

  • Yes, we made this and served it in a skillet just to keep things easy, but you can easily bake it in a 9-inch cake pan if you prefer.
  • The recipe in the cookbook has blueberries and lemon if that’s more your jam!! I’m VERY into chocolate these days so this one is just a tiny bit more decadent.
  • That streusel topping – don’t skimp it! It’s the crunchy sweet part on top that really makes this shine!

Nutrition

Calories: 698kcal | Carbohydrates: 91g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 380mg | Potassium: 345mg | Fiber: 4g | Sugar: 63g | Vitamin A: 688IU | Calcium: 120mg | Iron: 5mg