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
Ingredients
Instructions
- 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.
- 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.
- Next preheat the oven to 180°C degrees fan and line a round cake tin (9 inch ideally) with parchment paper.
- 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.
- Take the peeled ginger and grate it with a microplane blade all over the apples.
- 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.
- In a larger bowl, whisk together 1/2 cup of brown sugar and the eggs until the mix is nice and thick.
- Now add the miso butter and whisk together until the fat is fully incorporated.
- Next pour in the buttermilk and vanilla and whisk until the mix is smooth and even with no lumps.
- Finally, add the dry ingredients to the wet ingredients and mix together until smooth.
- When you are ready to bake, pour the batter on top of the tin with the apples and miso butter in.
- Bake for 30-35 minutes until cooked through.
- Leave it in the tin for 20 minutes before turning it upside down on a plate. VOILA!
- Slice and serve with crème fraîche, and a slice of grilled blood orange for some fresh acidity.
- This cake can be enjoyed for up to 5 days in an airtight container.