Toffee Spice Cake

Perfectly spiced and super moist, this Icelandic skyr spice cake is topped with a ridiculously addicting crumb topping and toffee sauce!

Everyone and their cousin has been talking about Iceland lately. I see shows on TV about Iceland, pictures of friends in gorgeous Icelandic valleys on Instagram, and the food blog community raving about this thing called Icelandic skyr.

Skyr? Huh?

Skyr (say it with me: skee-er) is an Icelandic dairy product with a similar texture to Greek yogurt. The flavor is more mild, and it packs a ton of protein into a single serving.

Skyr has been a part of Nordic culture for thousands of years. Until recently, skyr hasn’t been available in the USA. But Icelandic Provisions, an Icelandic-based skyr company, is now available in most states. And it’s SO GOOD. 

Like, I typically eat Greek yogurt every morning. I like it, but often times it feels like an effort to eat with its signature tart flavor. Skyr, on the other hand, is creamy without being tart. It’s like a wave of delicious dairy goodness on your tongue.

It’s also fantastic to bake with, hence this Icelandic Skyr Spice Cake. The cultures in skyr make it slightly acidic, which aids in the rising process of baked goods. It also helps contribute to a more deep, or not flat, taste. And it also means you get some extra protein in your baked goods.

The flavors, like Blueberry with Bilberry (so cute) or Peach with Cloudberries (CLOUDBERRIES), pay homage to traditional Nordic flavors, which I love, and the flavor is truly fantastic. Mom, are you reading this today? As a traditional yogurt lover, you’ve got to try skyr.

Goodness all around.

I’m so excited to be partnering with Icelandic Provisions and thefeedfeed on this post. And SUPER excited about a contest they are throwing where one winner and a guest will win a TRIP TO ICELAND. Full contest deets can be found here.

I’m jealous already. Please bring me back all the skyr.

• Author: Sarah Fennel

Icelandic Skyr Spice Cake with Toffee Sauce

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• Author: Sarah Fennel

Units: USM

Ingredients

For the icelandic skyr spice cake

• 1/2 cup unsalted butter, room temperature
• 3/4 cup light or dark brown sugar
• 2 tablespoons dark molasses
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 10 ounces (2 containers) Icelandic Provisions Skyr

For the spiced crumb topping

• 2 cups all-purpose flour
• 1 cup light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted

For the toffee sauce

• 1/2 cup unsalted butter
• 1/2 cup light or dark brown sugar
• 1/2 cup heavy cream
• 1 tablespoon dark rum (optional)

Instructions

For the cake + crumble

1. Preheat oven to 350°F. Grease and line a 9″x9″ baking dish with parchment paper.
2. In a large bowl, whisk together the butter, brown sugar, and molasses until creamy, about 1 minute. Add in eggs, one at a time, beating between each addition. Add in vanilla extract.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices. Use a spatula to fold into wet ingredients until incorporated. Fold in skyr. Batter will be thick. Place batter into prepared pan, smoothing batter to the edges.
4. To make the crumb topping, combine flour, brown sugar, spices, and salt. Pour in melted butter and toss with your hands to combine. Use your fingers to rub mixture together until it resembles the texture of wet sand and pieces the size of peas remain.
5. Crumble mixture on top of spice cake batter, then bake cake for 40 minutes. Allow to cool slightly before removing from pan and serving with toffee sauce.

For the toffee sauce

1. In a small saucepan over low heat, combine heavy cream, butter, sugar, and rum (optional). Heat for 5 minutes, until sugar dissolves completely and mixture begins to bubble.
2. Remove from heat and place into a cup with a pour spout. When ready to serve cake, pour toffee over the top. Cake is best served warm, day of!