Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi

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  • Mostly apples cake

    • Jane on February 15, 2021

      I liked this a lot. I made it with dark muscovado sugar so there were nice toffee undertones. Dorie Greenspan's Custardy apple squares are more of a 'Mostly apples' cake than this but this was more cake-like. I served it with the Crème fraîche whip which made it more of a dessert than a snacking cake.

    • Lepa on December 10, 2020

      This won't replace my favorite apple cake (Dorie Greenspan's Marie Helene cake) but it is easy and tasty.

  • Raspberry white chocolate cake

    • Jane on February 28, 2021

      This was a lovely moist cake. It lasted well too, being still very edible after 6 days. My only negative is that it looked really pretty going into the oven but almost all the raspberries, white choc chips and chopped pecans sunk into the cake leaving a rather dull look. But the flavor made up for it.

  • Milk chocolate chip-hazelnut cake

    • Jane on February 28, 2021

      How could any cake with chocolate, coffee and Nutella not be good? This cake was light with good depth of flavor and a nice crunch from the hazelnuts on top. Definitely a repeat.

  • Cocoa yogurt cake

    • vickster on January 21, 2021

      Fulfills need for a quick chocolate cake. Moist, delicious and chocolatey!

    • kari500 on February 15, 2021

      Like mzgourmand, I didn't love this cake either. I made it with the coffee glaze. I normally love the coffee/chocolate combination, but this didn't work for me. Maybe I don't love a glaze on a cake? Either bare or frosting? I don't think this is the issue, but maybe. It was better on day two, the cake a bit more moist, more chocolatey. I honestly found it slightly depressing on the first day, which I don't think I've ever said about a chocolate cake before. I thought maybe I'd done something wrong, so I'm interested seeing this previous negative review.

    • mzgourmand on November 17, 2020

      We did not love this cake and normally at least two of us are serious chocolate fans. The flavors were too intense, and the combo of coocoa and chocolate chips in the cake and then cocoa powder in the glaze - it just felt like too much. It took my teenage son with a serious sweet tooth five days to work his way through a fairly small cake, even though that was the dessert offering for this week, to give one a sense of the rather unenthusiastic reception this cake got. To be fair, it may have been the intensity of the cocoa that I used, which was the cocoa rouge, red dutch-processed cocoa powder. And it may be that I simply prefer baking chocolate to cocoa-based recipes. I made my long-time favorite "Katherine Hepburn" brownies recently using cocoa instead of baking chocolate and didn't enjoy the brownies nearly as much. It's very subjuctive but I wouldn't make this again.

  • Almond butter banana cake

    • vickster on February 03, 2021

      I made with peanut butter instead of almond butter. It was a delicious, moist easy cake.

    • Gneissspice on January 16, 2021

      Easy to make one bowl—especially when you have bananas that need using up. Take her advice and add liquid for glaze a little at a time. We (my little helpers) added too much and the glaze was too thin to stay on the cake.

    • Jviney on February 02, 2021

      Loved the richness the almond butter brought to this cake. I haven’t yet tried it at room temp...couldn’t wait for it to cool! Third easy winner from this cookbook.

  • Simple sesame cake

    • Astrid5555 on November 19, 2020

      Delicious and so quick to make. A sesame lover’s (me!) dream cake.

  • Espresso chocolate chip cake

    • abrownb1 on January 10, 2021

      This was great but I felt like the espresso flavor wasn't really there. I'll try it again with fresh espresso powder and see if that makes a difference. Otherwise, it was a nice moist choc chip cake. Made it in a loaf pan using mini chips with the original proportions of choc in batter/on top because I didn't read the notes well but it ended up being perfect. Only needed 45 mins in my oven so keep an eye on it.

    • Zosia on February 04, 2021

      Nice little cake with great texture and delicious coffee-chocolate flavour. I baked mine in a 9" square pan - larger than suggested - and it took 40 minutes.

    • bwhip on November 16, 2020

      Wonderful recipe for a great snacking cake. I found the ratios of espresso flavor and chocolate chips to be just right. This one's a keeper.

  • Oatmeal chocolate chip cake

    • aberne on December 07, 2020

      Spongey and chewy, but in a pleasant snacky way. Three oatmeal makes it quite toothsome. May try it next time with less or a bit of oat flour.

  • Grapefruit white chocolate cake

    • darcie_b on February 05, 2021

      An excellent one-bowl cake for those who like a tiny amount of pucker to go along with their sweet. A half recipe works perfectly in a 6 inch cake pan.

    • hirsheys on February 28, 2021

      I agree that this is a lovely cake, and it actually tastes like grapefruit (which isn't always the case with grapefruit cakes in my experience). I added a bit too much juice to my glaze in an attempt to make it pourable, so ignore the "pourable" thing. Really, it just needs to be spreadable, otherwise it will run off the sides.

    • Kristjudy on February 17, 2021

      This is a lovely cake. The combination of bitter from the grapefruit and the sweet from the white chocolate chips is a perfect balance. I used double the amount of called for zest and used a pink grapefruit which gave the glaze a lovely pink hue.

  • Vanilla buttermilk cake with fluffy vanilla frosting

    • hirsheys on February 20, 2021

      This came out nice and tender - an excellent version of a homemade yellow cake, though a bit on the sweet side for my taste. The cake didn’t get a ton of rise, but still is nicely fluffy, especially given that it is so easy to make (no mixer!) The frosting (I made the vanilla version) is perfectly fine, though it reminded me yet again that I don’t love buttercream. I’m happy to now have this one in my repertoire (and to own this book!) Edited to add: Better the second day. Sweetness decreased and butter flavor diminished.

    • bwhip on February 06, 2021

      Loved this cake. Made it with the fluffy chocolate frosting from this cookbook. Great combination. Easy prep, and the flavor and texture were just right. This will likely be our go-to recipe for this type of cake.

    • leilx on January 22, 2021

      Made this cake and used the fluffy chocolate frosting from same book. Super easy and went together in minutes. However I thought it was kinda dull. Maybe because I don’t like boxed mix cakes and this one was supposed to be like it? I’m sure it could be jazzed up a bit.

  • Swirled jam cake

    • hirsheys on January 31, 2021

      I used a chunky tart cherry jam for this - I was using one from my pantry and couldn't tell if it was chunky or smooth before opening... It's lovely - only lightly sweet (almost like a muffin) and the perfect teatime cake. (Though I should note that I didn't dust powdered sugar over the top, so my version was missing a bit of the sweetness that's called for in the recipe.) I found this super easy and worth making again, though if using a chunky jam again, I'd use more than 1/3 c (the chunks don't distribute well). I'm going to try to freeze pieces of this for later.

    • Jviney on January 25, 2021

      This was a delicious cake, quick and easy to make, and perfect, PERFECT, for a cold winter day with a storm coming. I made strawberry jam last summer and used a heaping 1/3 cup, would probably add even more next time. My jam sunk down to the bottom of the cake, unlike the picture in the book, but we enjoyed every bite. The vanilla bean paste gave a lovely complementary note. Will be repeated for sure.

  • Spiced chocolate pumpkin cake

    • rosyannposy on November 28, 2020

      This was delicious. Ran out of chocolate chips so used chopped Mexican chocolate from Rancho Gordo that I had in cupboard. So good! Even pumpkin hating husband liked it.

    • Devons on January 04, 2021

      Delicious. Baked in 9 inch round cake pan. Did not require full baking time — 35 minutes was sufficient in my oven. Top did crack, making me wonder if the baking temperature is too high for a larger round cake pan. Matter, taste not impacted and it is really delicious. Added a little extra cayenne for omph:-)

    • bwhip on November 16, 2020

      My wife and I really loved this one, especially for the fall. Just the right amount of pumpkin flavor in the cake. Only thing I'll change next time I make it is to double the amount of glaze.

    • robinswood on February 13, 2021

      thought it was overbaked because it cracked across the top in spite of removing from oven early, but was plenty moist inside. I would increase the pepper next time. did not glaze it so no comment on that.

  • Buckwheat banana cake

    • Zosia on February 10, 2021

      There wasn't a large amount of buckwheat flour in this tasty banana cake but there was enough to make it just a little different from others.

  • Browned butter, pecan, and white chocolate cake

    • Zosia on February 28, 2021

      Great caramel-pecan flavour with some extra sweetness from the white chocolate. It was a little sweeter than other cakes from this book, but not overly so.

  • Powdered donut cake

    • Zosia on February 12, 2021

      Excellent cake. Tasted just like a powdered donut but with much better texture. My batter wasn't completely smooth before baking, nor were the batters of the other 2 cakes I baked from this book, but, as with the other cakes, the lumps baked out and the resulting crumb was even.

  • Buttery brown sugar pear and cranberry cake

    • Zosia on February 22, 2021

      Excellent cake. I love the combination of pears and cranberries in pies and tarts and it worked just as well in this delicious cake. This is the first cake I've made from this book that required a longer bake time (extra 7 minutes); perhaps my pear was on the juicy side.

    • Lepa on November 16, 2020

      This cake was exceptionally good. The cranberries were so delicious here! I've made several cakes from this book and this cake was by far our favorite.

    • breakthroughc on January 10, 2021

      This one is a keeper. Super moist and the browned butter really makes it sing. It didn't last long, will definitely make again.

  • Coconut lime cake

    • rstone128 on January 18, 2021

      Made this for my wife"s birthday. She loved it.

    • Lepa on January 15, 2021

      This is a rich and lovely cake with moist layers of coconut flavor. Like other cakes in this book, it's not too sweet.

  • Spiced honey cake

    • Lepa on November 16, 2020

      I couldn't wait to bake something from this book and choose this because it was one of the only cakes that only use two eggs. I don't usually love honey cake but really enjoyed this one. It was easy, delicious and not too sweet so we had it for breakfast.

  • Spiced pineapple upside-down cake

    • Lepa on November 16, 2020

      This was interesting but not my favorite pineapple upside-down cake. Also, the pineapple moved around and didn't create a solid layer on top of the cake.

  • Cranberry cream cheese cake

    • Lepa on November 16, 2020

      We loved this cake. It wasn't too sweet and had nice pockets of cream cheese in it. We liked it best the first day but it was fine the next morning, too.

  • Sticky whiskey date cake

    • Kristjudy on February 17, 2021

      A very nice cake. The spices compliment the sweetness of the dates and the whiskey in cake and sauce is delightful.

  • Black- and blueberry ricotta cake

    • bwhip on November 23, 2020

      This cake was wonderful. Fluffy, tender, with great flavor. I used (only) blueberries, as that's what we had, and also added the zest of a large lemon. Quick and easy, and quite delicious.

  • Citrusy almond cornmeal cake (gluten-free)

    • fultre on January 01, 2021

      Deliciously addictive cake! The almond flour and cornmeal provide a lovely texture to contrast with the crunchy almond topping, and the lemon/orange glaze puts it over the top in the best way. Highly recommend!

  • Fluffy chocolate frosting

    • leilx on January 22, 2021

      Super quick and easy. Makes a generous amount for an 8” cake. I thought it was kinda sweet—more milk chocolate maybe—and next time would try doubling the cocoa and reducing the sugar.

  • Minty chocolate malt cake

    • Jviney on January 30, 2021

      Loved loved this cake. Moist, deep chocolate flavor, cooling mint frosting. Based on the other review here, I added just 2 Tbsp of boiling water to the frosting and it was fudgy and perfect right away. Two out of two wins from this cookbook.

    • SweetLittleBytes on January 21, 2021

      This cake is even better the next day. I used peppermint flavor, and next time would add a little more to the cake batter. Be prepared for the glaze to dribble down - I'd put the cake in a pan, rimmed baking sheet, anything with sides that will fit the cake. Also watch the amount of water that you add to the glaze; too thin and it runs off the cake without really frosting it.

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  • ISBN 10 0593139666
  • ISBN 13 9780593139660
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.

In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.

With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Cornmeal Peach Upside-Down Cake and Sweet Potato Cinnamon Sugar Cake to Salted Caramel Peanut Butter Cake and Nutty Pistachio Yogurt Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.

Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.


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