Browned butter, pecan, and white chocolate cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 133) by Yossy Arefi

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

Accompaniments: Brown sugar 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

    Can substitute white chocolate chips cor white chocolate.

  • abbycox on May 15, 2026

    Really delicious and all the ingredients were in my pantry. Subbed some regular chocolate chips for some of the white

  • Kag2020 on June 29, 2025

    Delicious quick cake. I used nonfat yogurt and sprinkled the top with a bit of coconut. Baked for exactly 30 minutes. Texture was a bit spongy the first day but after it cooled completely the crumb was just right. Will definitely make again.

  • trudys_person on May 19, 2025

    This was delicious (and easy)! I forgot the turbinado sugar on top too, but we didn't miss it. I chopped the white chocolate a bit too finely-smaller bits melt into the cake ... I served it with the brown sugar whipped cream because we had guests - perfect accompaniment.

  • Pandan on May 27, 2024

    I substituted yoghurt with full fat quark and used only 100g of brown sugar. I mixed the white chocolate and pecans in all at once and omitted the sugar on top because I forgot to turn around the page lol. Still was really nice, maybe even nicer with bigger chunks of white chocolate.

  • 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.

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