Japanese Miso-Caramel Apple Moist Cake

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 1/2 cup unsalted butter
• 2 tbsp white miso paste
• 3/4 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 2 medium Honeycrisp apples
• 1/3 cup whole milk
• 1/2 cup powdered sugar
• 2 tbsp heavy cream
• 1 pinch of flaky salt

Instructions

1. 1Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan, then line it with a parchment sling.
2. 2In a small saucepan melt the butter over medium-low heat; whisk in the miso paste until fully dissolved and smooth, then remove from heat and let cool 5 minutes.
3. 3In a large bowl whisk the brown sugar into the miso-butter mixture, then beat in the eggs one at a time and the vanilla until the batter looks emulsified.
4. 4Whisk the flour, baking powder, and ginger in a separate bowl; add the dry ingredients to the wet alternately with the milk, beginning and ending with flour, and stir just until combined.
5. 5Peel, core, and cut the apples into 1/2-inch dice; fold three-quarters of the diced apple into the batter, reserving the rest for the top.
6. 6Scrape the batter into the prepared loaf pan, scatter the remaining apple pieces over the surface, and bake 45 to 55 minutes until a toothpick inserted in the center comes out clean and the top is deep golden.
7. 7Cool the cake in the pan 15 minutes, then lift out onto a rack to cool another 20 minutes.
8. 8While the cake finishes cooling, whisk the powdered sugar with the heavy cream and a tiny spoonful of the remaining miso (if any) or just a drop of vanilla to make a thick drizzle glaze.
9. 9Drizzle the glaze over the warm cake so it sinks into the cracks, then finish with a light sprinkle of flaky salt.
10. 10Slice into 6 thick pieces and serve slightly warm; the miso gives a subtle savory depth that keeps people coming back for seconds.