|Buttermilk Skillet Cake with Streusel Topping|
I pinned this recipe on Pinterest last week, and it has sort of stuck in my head. (Thanks, Charlotte au Chocolat.) When I decided to bake a coffee cake this morning, I knew I had to do something quick and simple. Then I remembered this lovely cake. It was really the walnut praline topping that made the cake so beautiful, but I just couldn't bring myself to serve praline anything for breakfast. It's psychological. It WAS okay, though, if I replaced the praline topping with streusel. Don't ask. I just did it. And it is a FABulous cake. I WILL be making it again, next time with the walnut praline topping, though because that alone makes my mouth water.
This cake is moist, buttery, tender, and sweet--just what I think a cake should be. I'm sure it would taste great with just about any topping. Try this one if you want a sweet and decadent breakfast.
Buttermilk Skillet Cake with Streusel Topping
-- adapted from Charlotte au Chocolat who got it from Joy the Baker Cookbook
In a large bowl or in the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar until blended and lighter in color, about 3 minutes. Add egg and yolk, beating for a minute between each addition. Beat in the vanilla.Turn the speed to low, and add half of the flour mixture. Next, add the buttermilk, and when the buttermilk is just combined, add the remaining flour and mix until just combined. Remove the bowl from the mixer, and gently finish incorporating the ingredients with a spatula, taking care not to overmix. Pour the batter into prepared skillet or pan, spreading evenly. Sprinkle streusel evenly over the top of the cake batter. Bake at 375 degrees for about 30 minutes, or until a skewer inserted into the center of the cake comes out clean.