White Chocolate Loaf Cake
This recipe is adapted from Yossy Arefi's Browned Butter, Pecan and White Chocolate Cake from Snacking Cakes (Chronicle Books, Oct 2020). This loaf cake is moist, aromatic and brimming with nutty flavour. It makes the perfect snack anytime!
Servings: 10
Equipment
- 9 x 5 x 3 inch cake loaf tin
Ingredients
- ½ cup unsalted butter (113g)
- ¾ cup light brown sugar (150g)
- 2 large eggs
- ¾ cup plain Greek Yogurt (or whole-milk) (165g)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- pinch nutmeg
- 1 ¼ cups all-purpose flour (160g)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup toasted nuts (pecans, walnuts, sliced almonds) (75g)
- ¼ cup toasted sweetened coconut (24g)
- ½ cup white chocolate bar, chopped (85g)
Instructions
- Preheat your oven to 350 F (190 C)and prepare your cake loaf tin by spraying with cooking spray (or greasing with butter) and lining it with parchment paper. Make sure to leave an overhang of paper on two sides, so you can easily remove the loaf later.
- Toast the nuts in a dry pan over medium heat for 5 – 10 minutes until browned and giving off a warm nutty aroma. Set aside.
- Brown the butter in a small, light coloured pot over medium heat. Constantly stir the butter and keep a close eye on it. You are looking for a golden colour and nutty smell. This should take about 5 minutes (see Julianne’s Notes in post). Pour the butter into a large mixing bowl and let cool for a few minutes.
- Pour in the light brown sugar and eggs and whisk until everything is smooth and emulsified. Add in the yogurt, vanilla, salt, and nutmeg and whisk everything until smooth.
- Add in the flour, baking powder and baking soda and whisk until smooth.
- Sprinkle in but ¼ cup of toasted nuts and chocolate, and all of the coconut, and stir with a wooden spoon until everything is combined.
- Pour the batter into the loaf tin and top with the remaining toasted nuts and white chocolate.
- Bake for 40 – 45 minutes or until a cake tester comes out clean. Let your cake loaf rest for 15 minutes on a cooling rack and then remove it from the tin to continue cooling.
Notes
Storage: this cake will keep for up to 5 days at room temperature, stored in an airtight container.
This recipe is adapted from Yossy Arefi's Browned Butter, Pecan and White Chocolate Cake from the book Snacking Cakes: Simple Treats for Anytime Cravings (Chronicle Books, October 2020).