Apple miso upside down cake

Turn dessert on its head.

  • 1 hr 20 mins cooking
  • Serves 12
  • Print
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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  • 2½ cups (550g) caster sugar
  • 2 tablespoons white (shiro) miso paste
  • 5 small red apples (650g), cored, cut crossways into 1cm thick slices
  • 300 grams unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) self-raising flour
  • ⅔ cup (80g) almond meal
  • ¼ teaspoon salt
  • 5 eggs
  • ½ cup (125ml) milk


  • 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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