Using the cast-iron skillet for this tender, swirled coffee cake gives it a nice crusty edge.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

30 mins
30 mins
30 mins
1 hr 30 mins
9 wedges


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet. In a large bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

  • In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spread half of the batter into prepared skillet. Sprinkle with 3/4 cup of the Streusel. Drop remaining batter in small mounds onto layers in skillet; sprinkle with remaining streusel.

  • Bake 30 to 40 minutes or until golden and a toothpick comes out clean. Cool in skillet on a wire rack 30 minutes. If desired, drizzle with Powdered Sugar Icing and sprinkle with raspberries. Serve warm.


In a medium bowl stir together 1/2 cup each packed brown sugar and all-purpose flour and 1 tsp. ground cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs.

Powdered Sugar Icing

In a small bowl stir together 1 1/4 cups powdered sugar, 1 Tbsp. milk, and 1/2 tsp. vanilla. Stir in additional milk, 1 tsp. at a time, to reach drizzling consistency.


To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using.

Nutrition Facts

345 calories; fat 13g; cholesterol 52mg; saturated fat 8g; carbohydrates 54g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 30g; protein 5g; vitamin a 395.2IU; vitamin c 0.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.9mg; folate 61.4mcg; vitamin b12 0.1mcg; sodium 218mg; potassium 94mg; calcium 70mg; iron 1.7mg.