Buttery brown sugar pear and cranberry cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 40) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whiskey caramel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janetjanetjanet on February 17, 2026

    We loved this! Made it with apples, cranberries and walnuts. Added a tablespoon of milk powder to the browned butter to deepens the flavour. Didn’t toast the walnuts bc they’ll toast in the oven. Not too sweet and moist yum

  • DeeinMI on February 11, 2026

    This is excellent. The cake is not sweet. I also made the caramel sauce. It was very good, and added sweetness for those that wanted it.

  • eatswhilestanding on January 04, 2026

    Made with Bob's Red Mill 1:1 GF flour and it was perfect. Subbed toasted walnuts for the hazelnuts.

  • eatswhilestanding on December 20, 2025

    Incredible. The tartness reminded me of some of my favorite rhubarb desserts. I used walnuts instead of hazelnuts, and toasted them. This is my first recipe in this book, and my first time using browned butter, and I am a convert.

  • mjblanchard on November 05, 2025

    Delicately flavored, delicious cake that's not that sweet. Suggest using more nutmeg and more cranberries than the recipe calls for.

  • Ducksinarose on November 29, 2024

    Subbed fat free Greek yogurt for sour cream and walnut for hazelnut because I didn’t have sour cream or walnut. This dish was very enjoyed by all and not too sweet. I found the cake to be slightly dry. I’m sure if I used whole milk yogurt or sour cream, this would have been more moist. The pear flavor is not too pronounced compared to cranberry.

  • Babeng.Bubba on June 30, 2023

    Used yoghurt as didn’t have enough sour cream

  • kari500 on March 26, 2022

    This was lovely and tender. That said, I like things sweeter. But that’s a me issue, not the recipe.

  • anya_sf on January 16, 2022

    Moist, fluffy, delicious cake. I used sliced almonds instead of hazelnuts.

  • wcassity on May 24, 2021

    Delicious. Easy, perfect level of moisture and sweetness. Used hazelnuts and almonds. Completely eaten very quickly.

  • 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.

  • 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.

  • 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.

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