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Miso caramel apple cake recipe

Miso caramel apple cake recipe

11 ratings

Use up that jar of miso that's lurking at the back of the fridge with this delicious cake recipe. Apples line the bottom of the cake tin and are doused in a miso-spiked caramel before being topped with a cinnamon and mixed spice-flavoured sponge. Serve with the remaining caramel! See method

  • Serves 12
  • Takes 1 hr
  • 350 calories / serving


  • 270g unsalted butter, softened plus extra for greasing
  • 280g light brown soft sugar
  • 40g miso paste
  • 3 large Granny Smith apples, peeled, cored and sliced into 1cm slices
  • 2 large eggs, lightly beaten​
  • 180g self-raising flour
  • 1½ tsp cinnamon
  • 1 tsp mixed spice
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    13g 63%
  • Sugars

    26g 29%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 37.2g Protein 3.4g Fibre 1.7g


  1. Heat the oven to gas 4, 180°C, fan 160°C and grease and line a 20cm fixed-bottom cake tin or pie dish. Put 90g butter and 100g sugar into a small saucepan set over a medium heat and melt together. Once melted, allow to gently simmer for 1 min until well combined, then stir in the miso until combined. Pour two thirds into the prepared cake tin, then arrange the apple slices over the caramel into a fan shape (you may need to place a few in the centre to fill a gap). Roughly chop any slices leftover. 
  2. Whisk the remaining butter and light brown sugar together with a handheld electric whisk in a mixing bowl, then whisk in the eggs, one at a time (don’t worry if it splits a little). Mix the flour, cinnamon and mixed spice together in another bowl, then fold into the wet mixture until just combined. Fold in the chopped apples, carefully spoon over the sliced apples and level the top. Bake for 35 mins until a knife or skewer inserted into the centre of the sponge comes out clean. Allow to cool for 10 mins in the tin before turning out onto a plate or cake stand to cool completely. Gently warm the remaining caramel back up to pour over the cake to serve.

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