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Icelandic Skyr Toffee Spice Cake Recipe

skyr-spice-cake-2-2This 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.

Recipe courtesy Sarah Fennel at Broma Bakery bromabakery.com

 

For the spice cake

skyr spice cake

The skyr in this recipe ensures it’s moist and healthful.

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

spice cake mixing

If you can find Icelandic skyr, you can always substitute strained yogurt.

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

spyr spice cake crumble

The crumble gives this cake a nice crunch.

 

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.

 

toffee sauce

Toffee sauce adds a nice sweetness to this spicy cake.

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!

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.