Miso Butter Apple Upside-down Cake Recipe

Who doesn’t love an upside-down cake? Just the name alone shouts fun and sticky tastiness.

When Abel & Cole sent me their organic selection of fruit and veg, and I saw the delicious apples in there, I just knew I needed to make something with it.

Miso caramel flavours are excellent with sweet sharp fruits like apples and pears, and a great way to enjoy the season's crop.

This is a pretty quick recipe that comes together in half an hour, so great for a weeknight treat.

If you have never used miso in a recipe before, don't worry, the savoury flavours work surprisingly well with sweetness, a bit like a salted caramel.

Using only organic produce from eggs to flour and butter really makes a difference in the bake, so we are delighted for our Miso Tasty miso to be part of the box at Abel & Cole.

Miso Apple Upside Down Cake Recipe

Servings 12
Author Bonnie Chung
Prep time
30 Min
Cook time
38 Min
Total time
1 H & 8 M
Who doesn’t love an upside-down cake? Just the name alone shouts fun and sticky tastiness.When Abel & Cole sent me their organic selection of fruit and veg, and I saw the delicious apples in there, I just knew I needed to make something with it.Miso caramel flavours are excellent with sweet sharp fruits like apples and pears, and a great way to enjoy the season's crop.This is a pretty quick recipe that comes together in half an hour, so great for a weeknight treat.

Ingredients

The cake
The topping

Instructions

  1. First, we make the miso butter. Melt the miso in a pan on medium heat and then add the miso, whisking them together. Don't worry that the miso and butter separates, this is normal.
  2. Keep moving the miso in the butter until it turns to a darker caramel colour. Take care that it does not burn by moving it constantly. You will smell the miso developing a toasted aroma, and then leave it to cool.
  3. Next preheat the oven to 180°C degrees fan and line a round cake tin (9 inch ideally) with parchment paper.
  4. Since this is an upside down cake, you prepare the topping first. Sprinkle the bottom of the pan with golden brown sugar, and then place the apple slices (cut into 1/4 inch pieces) in one even layer.
  5. Take the peeled ginger and grate it with a microplane blade all over the apples.
  6. Next are your dry ingredients, in a small bowl mix together the flour, baking powder and cinnamon in a bowl and leave that to one side.
  7. In a larger bowl, whisk together 1/2 cup of brown sugar and the eggs until the mix is nice and thick.
  8. Now add the miso butter and whisk together until the fat is fully incorporated.
  9. Next pour in the buttermilk and vanilla and whisk until the mix is smooth and even with no lumps.
  10. Finally, add the dry ingredients to the wet ingredients and mix together until smooth.
  11. When you are ready to bake, pour the batter on top of the tin with the apples and miso butter in.
  12. Bake for 30-35 minutes until cooked through.
  13. Leave it in the tin for 20 minutes before turning it upside down on a plate. VOILA!
  14. Slice and serve with crème fraîche, and a slice of grilled blood orange for some fresh acidity.
  15. This cake can be enjoyed for up to 5 days in an airtight container.
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