Buttered walnut cake with maple coffee glaze from Snacking Cakes: Simple Treats for Anytime Cravings (page 91) by Yossy Arefi

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

Accompaniments: Coffee whip

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

  • Eat Your Books

    See recipe for a variation.

  • RobinSong on May 18, 2026

    I’m trying to cook all the recipes in this book so I made it even though I’m not a fan of nuts in cake. Our hosts loves it though! And I love the glaze and have already used it—with one of the apple cakes in the book.

  • ana_b3gye8 on February 22, 2026

    I swapped in pecans instead of walnuts and used regular yogurt instead of sour cream. Tried out the mocha walnut cardamom twist and it turned out amazing!

  • jennifer_vszvd1 on February 17, 2026

    Substituted plain whole milk skyr for sour cream. Great flavor and well worth the time to brown the walnuts.

  • et12 on June 08, 2024

    I made this without the espresso powder and it was still lovely. A very delicious crumb and I loved the toasting of the walnuts in the browned butter. I put my icing on a bit too early before the cake was completely cooled, as we simply couldn’t wait.

  • Victoria_from_London on August 27, 2021

    It worked, even gluten free. Need more practice browning butter. Not sure it felt worth it but was very good.

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