Icelandic Skyr Spice Cake with Toffee Sauce

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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)


    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!