This is a unique recipe for a traditional Toffee Spice Cake that includes skyr, an Icelandic cultured dairy product that has the consistency of strained yogurt but with a much milder flavor. Skyr has more 20% protein than yogurt and 33% less sugar. It’ a product that’s taking off in North American grocery stories and this delicious recipe is one that’ll let you try out this delicious product. (And, in a pinch, if you can’t find Icelandic Skyr, you can always substitute strained yogurt.)
Look for skyr in stores like Target and Whole Foods. Learn more about Skyr from visiting Icelandic Provisions www.icelandicprovisions.com.
For the 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
Preheat oven to 350°F. Grease and line a 9″x9″ baking dish with parchment paper.
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.
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 Icelandic skyr. Batter will be thick. Place batter into prepared pan, smoothing batter to the edges.
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 small peas remain.
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
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.
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!