Skyr Spice Cake with Toffee Sauce

Recipe By: Sarah Fennel

Description

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

Ingredients

For the icelandic skyr spice cake:
1/2 cup
unsalted butter
room temperature
3/4 cup
brown sugar
2 tbsp
dark molasses
3
large eggs
room temperature
1 tbsp
vanilla extract
2 1/2 cup
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1 1/2 tsp
ground cinnamon
1 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
salt
10 ounces
Icelandic Provisions Skyr
(2 containers)

For the spiced crumb topping:
2 cup
all-purpose flour
1 cup
brown sugar
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground nutmeg
1/4 tsp
salt
3/4 cup
unsalted butter
melted

For the toffee sauce:
1/2 cup
unsalted butter
1/2 cup
brown sugar
1/2 cup
heavy cream
1 tbsp
dark rum
Recipe
For the cake + crumble
Step 1
Preheat oven to 350°F. Grease and line a 9x9 baking dish with parchment paper.
Step 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.
Step 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.
Step 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.
Step 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
Step 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.
Step 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!

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