Saturday, May 5, 2012

Buttermilk Skillet Cake with Streusel Topping

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
Ingredients for the Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk
Ingredients for the Streusel Topping:
  • 1/2 cup flour
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, chilled
Instructions:
Preheat your oven to 375 degrees Fahrenheit.
Butter and flour the bottom and sides of an 8 or 9-inch cast-iron skillet (or a 9-inch cake pan).
In a medium bowl, mix the flour, sugar, and cinnamon for the streusel.  Cut the 1/4 cup butter into quarter inch slices, and mash it into the dry mixture with fingers until it is completely incorporated and looks like wet sand.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
Allow cake to cool about 10 minutes before slicing and serving.
Cake will keep, well wrapped and at room temperature, for up to 4 days.

2 comments:

  1. looks delicious, Kelly! I imagine it would be great with blueberries or other berries swirled into the batter with that streusel topping!

    ReplyDelete
    Replies
    1. That's a great idea! It'll have to get in the back of the line behind the praline topping though. :)

      Delete

Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)
mckellysu@gmail.com

01 09 10