Browned Butter, White Chocolate, Pecan Snack Cake – Recipe!

Whether you consider yourself a baker, or just an average home cook, this Browned Butter, White Chocolate, Pecan Snack Cake is something we all can make.  Everyone needs a little cake from time to time, and this snack cake is made in one-bowl and has all the things we enjoy – nuttiness, melty chocolate and browned butter all baked into one.

“Snacking Cakes” by Yossi Arefi created this cookbook with easy to prepare cakes that are loaded with all kinds of yummy flavors — fruity, toasty, chocolaty and vanilla.  I love how the chapters are broken down into simple ingredients with magnificent pictures that inspire baking.  In this cake recipe, it’s all about browning butter first to create the base of this snack cake.

Toasted pecans and white chocolate are flecked throughout the batter and sprinkled over top before baking, so you have texture with each and every bite.  This one layer snack cake is perfect for keeping out on the countertop for nibbling on whenever you feel like a slice of something not-too-sweet.  I find it wonderful with coffee or tea and the kids will love it too.

Ingredients

1/2 cup butter

3/4 cup light brown sugar

2 large eggs

1/2 teaspoon salt

pinch of nutmeg

1 1/4 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup whole milk yogurt

1 teaspoon vanilla extract

3/4 cup toasted pecans, chopped

1/2 cup white chocolate, chopped

(Serves 8) 

To Prepare:

1. Preheat oven to 350 degrees.  Spray an 8 x 8 baking pan with cooking spray or brush with oil and line with parchment – edges hanging over sides.
2. In a small skillet over medium heat, add butter.  Melt until foam is just beginning to brown and milk solids looking lightly caramelized.  Remove and pour into a bowl to cool for a few minutes.
3. In a mixing bowl or stand mixer, add browned butter and brown sugar, mix on high speed for 2 minutes.  Add eggs and mix for 2 minutes.
4. Add flour, baking powder, baking soda, salt and nutmeg.  Mix on low for 30 seconds, then add yogurt and vanilla.  Mix on low for 1 minute.  Add 3/4 of pecans and white chocolate, stir in by hand.
5. Spoon into prepared pan and and sprinkle top with remaining pecans and white chocolate.
6. Bake for 35-40 minutes or until a toothpick is mostly clean.  Remove and cool.  Lift cake out of pan with edges of parchment and place on a cake stand or plate.  Slice and serve.  Enjoy!