Apple miso upside down cake

Turn dessert on its head.

Keep the doctor away... with cake

1H 20M

Turn dessert on its head with this miso gives this cake an unbeatable flavour enhancement. Sweet caramel and apples with a miso richness. The miso caramel isn’t noticeable as a distinct flavour, but is used to enhance the sweetness and depth of flavour of the apple.

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1.Preheat oven to 180°C. Grease a deep 23cm x 33cm cake pan; line base and sides with baking paper, extending the paper 2cm over the sides.
2.Place half the sugar and ⅓ cup (80ml) water in a heavy-based saucepan; stir over low heat, without boiling, until sugar dissolves. Brush down the inside of the pan with a pastry brush dipped in water to dissolve any sugar crystals forming. Bring to the boil, without stirring. Boil over medium heat, without stirring, for 6 minutes or until light golden-caramel in colour.
3.Combine miso paste and 1½ tablespoons water in a small bowl until smooth; stir into caramel. Pour miso caramel evenly over base of cake pan.
4.Arrange apple slices on caramel in pan, in rows.
5.Beat butter, vanilla and remaining sugar in a large bowl with an electric mixer until light and fluffy. Add flour, almond meal and salt; beat on low speed until just combined. Add eggs and milk; beat on low speed until smooth and combined. Spoon batter over apple; smooth the surface. Place cake pan on an oven tray.
6.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Cover loosely with foil if cake starts overbrowning during baking. Leave cake in pan for 5 minutes.
7.Run a butter knife or metal spatula around the cake; turn out onto a plate. Serve warm or at room temperature.

Cake can be made a day ahead and refrigerated in an airtight container.

Serve with pouring or thick cream or crème fraîche for morning or afternoon tea or with crème anglaise or ice-cream as a dessert.


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