Chocolate Chip Streusel Skillet Breakfast Cake

If yous have a copy of my most recent cookbook, chances are y'all've fabricated the Breakfast Block. It'south hands downward i of the fav recipes and today information technology got a chocolaty spin in the form of this Chocolate Flake Streusel Skillet Breakfast Cake!!

Let'southward talk about breakfast cake outset and foremost. This uber moist block (that you can really consume at whatsoever fourth dimension of the twenty-four hour period) has a crunchy streusel topping, a simple powdered sugar glaze, tons of chocolate chips and is served upwards in a skillet. It's mind boggling gorgeous and delicious. Information technology's as well SO perfect to make alee of time because it retains moisture so it doesn't dry out. Only programme on eating it within iv-5 days because that'south the right thing to practise!

A few notes:

• Yes, we made this and served it in a skillet just to keep things easy, but you tin can easily bake it in a 9-inch block pan if you adopt.
• The recipe in the cookbook has blueberries and lemon if that's more your jam!! I'm VERY into chocolate these days so this i is simply a tiny flake more decadent.
• That streusel topping – don't skimp information technology! Information technology'south the crunchy sweet part on top that actually makes this shine!

Chocolate Fleck Streusel Skillet Breakfast Cake

The most delicious Chocolate Chip Streusel Skillet Breakfast Cake that you lot tin can really swallow whatever fourth dimension of the day!!

Prep Time x mins

Cook Time l mins

Full Time i hr

Class Breakfast, Dessert

Cuisine American

For the Streusel

• 1/ii cup brownish saccharide
• ane/4 loving cup all purpose flour
• 3 tablespoons unsalted butter, melted
• compression of kosher salt

For the Block

• 2 cups all purpose flour
• one 1/2 teaspoons blistering powder
• one 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
• i/two cup whole milk (or buttermilk)
• ii cups semi-sweet chocolate chips (or dark chocolate chips)

For the Icing

• i cup powdered saccharide
• 1 tablespoon vanilla extract
• i tablespoon milk

• Preheat the oven to 350°F. Spray a ix-inch cast iron skillet with nonstick cooking spray.

For the Streusel

• In a medium bowl, whisk together dark-brown sugar, flour and table salt. Add together melted butter and stir until crumbly mixture forms with some large pieces nevertheless intact. Do not over mix.

For the Cake

• In a pocket-sized bowl, combine flour, baking powder and salt; prepare aside. In the bowl of an electrical mixer, beat out butter until polish, almost ane minute. Add together carbohydrate and continue to beat until mixture is light and fluffy, scraping downwards the sides of basin as needed, well-nigh ii minutes. Add eggs and vanilla and beat until combined. In two additions, add milk and flour mixture, alternating between the two. Vanquish 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 pocket-sized bowl, combine powdered carbohydrate 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

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Source: https://whatsgabycooking.com/chocolate-chip-streusel-skillet-breakfast-cake/

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