by: Gaby Dalkin
Cook Time
50 minutes
Prep Time
15 minutes
Yield
8 servings
Total Time
50 minutes
Prep Time
15 minutes
Yield
8 servings
summary
Super moist cake, crunchy topping and a simple lemon glaze—this raspberry streusel skillet cake recipe is next-level delicious. The tartness of fresh raspberry balances perfectly with sweet white chocolate and bright lemon. It’s a stunning, make-ahead-friendly treat that works just as well for a lazy weekend brunch as it does for dessert. Plus, it’s all baked and served in a cast iron skillet for that extra cozy, rustic feel!
ingredients
- Streusel Ingredients
- ½ cup brown sugar
- ¼ cup all-purpose flour
- Pinch kosher salt
- 3 tablespoons unsalted butter, melted
- Cake Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 1⅓ cup sugar
- 2 eggs plus 1 yolk
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ cup whole milk (or buttermilk if that’s your jam!)
- 2½ cups fresh raspberries
- ½ cup white chocolate chips
- Lemon Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
directions
Preheat & Prep:
- Preheat the oven to 350°F.
- Spray a 10.25-inch cast iron skillet with non-stick cooking spray.
Make the Streusel:
- In a medium mixing bowl, whisk together brown sugar, flour and salt.
- Add melted butter and stir with a silicone spatula until a crumbly mixture forms with some large pieces still intact. Do not overmix.
Make the Cake:
- In a small mixing bowl, combine flour, baking powder and salt; set aside.
- In the bowl of a stand mixer, beat butter until smooth, about 1 minute.
- Add sugar and continue to beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
- Add eggs, vanilla extract, lemon zest and lemon juice and beat until combined.
- In two additions, add milk and flour mixture, alternating between the two. Beat until combined.
- Gently fold in raspberries and white chocolate chips using a wooden spoon.
- Transfer batter to the prepared skillet and spread into an even layer.
- Sprinkle with streusel.
- Bake on the center rack until a cake tester or toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
Make the Lemon Icing:
- In a small mixing bowl, whisk powdered sugar with lemon juice until smooth.
Finish & Serve:
- Transfer skillet cake to a cooling rack and let cool for 15 minutes.
- Drizzle with icing and serve warm or at room temperature.
notes
This rustic raspberry streusel skillet cake recipe is an easy way to bring a little joy to the breakfast or dessert table. Pair it with a cup of coffee or tea, and you’ve got the perfect cozy treat! ☕🍰
