Apple and Cinnamon Cake with Miso Caramel  

by melathome

Apple and Cinnamon Cake with Miso Caramel Sauce

  Cakes Apple and Cinnamon Cake with Miso Caramel   European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 175g unsalted butter, softened
  • 225g golden caster sugar
  • 3 eggs
  • 1 tbsp vanilla bean paste
  • 1 tbsp ground cinnamon, plus more for the top
  • A pinch of salt
  • 175g self raising flour
  • 200g apples, peeled, cored and sliced
  • 1 tbsp demerara sugar
  • For the miso caramel
  • 100ml double cream
  • 150g soft light brown sugar
  • 50g white miso paste
  • A splash of water


Preheat your oven to 170c/350f/gas 4 and grease a 20cm loose bottomed cake tin.

Place the butter into a large mixing bowl and use electric beaters to gently break it up. Add the sugar and beat until fluffy. Add the eggs, one at a time, incorporating in-between each addition, followed by the vanilla, cinnamon and slat. Mix again. Add the flour and beat on a slow speed until just combined (over mixing will result in a heavier cake).  Pour the batter into the prepared cake tin.

Arrange the apple slices onto the top of the cake and then add a sprinkling of cinnamon and Demerara sugar. Bake for around 55 minutes or until a skewer comes out clean.

While the cake is baking prepare the caramel. Add the sugar, cream and miso to a small saucepan and heat gently until combined. Then bring to a boil and leave, untouched, for a couple of minutes to thicken. The miso gives the caramel a depth of umami flavours that will make you want to make it time and time again.

Cool the cake in the tin for 10 minutes before removing from the tin.

Serve the cake warm with the miso caramel drizzled over it a good dollop of whipped. 


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