Miso Caramel Apple Cake

We’re Fan Girling Over @hugh&her's Miso Caramel Apple Cake

Salty-sweet, sticky perfection made with our crisp organic apples 🍏 and a luscious miso caramel - we’re hooked, and you will be too.

If you haven’t explored @hughandher on Insta yet, do yourself a flavour and get scrolling. Their creations are indulgent, seasonal, and uncontrollably moreish — the kind of food that inspires you to get cooking. The reel of this recipe and the Miso Caramel are on  @hugh&her are dangerously inspirational.

Cake Ingredients

• 225g Plain Flour
• 1 Tsp Cinnamon
• ½ Tsp Baking Soda
• 1 Tsp Baking Powder
• Pinch of Salt
• 120g Salted Butter
• 100g Caster Sugar
• 50g Brown Sugar
• 2 Room Temp Eggs
• 1 Tsp Vanilla
• ½ Cup Buttermilk
• 1½ Organic Green Apples, Peeled and Diced
• 1½ Tbsp Miso Caramel (Recipe Below or See @hughandher for Their Video)

Miso Caramel Sauce

Ingredients

• 100g Salted Butter
• 1 Cup Caster Sugar
• 1 Heaped Tsp White Miso Paste (Or More to Taste)
• 1 Tsp Vanilla Extract
• ½ Cup Cream

Method

1. Melt the Sugar
   Add sugar to a saucepan over low-medium heat. Stir regularly. It’ll clump, then melt — be patient.
2. Add the Butter
   Remove from heat and whisk in butter. It’ll bubble and look split — keep whisking until smooth.
3. Add Flavour
   Return to heat. Stir in vanilla and miso paste (start with 1 tsp; we love using 2).
4. Cream It Up
   Slowly pour in cream while whisking. Bring to a simmer for 1–2 minutes. Taste and adjust miso.
5. Cool and Store
   Pour into a glass jar and refrigerate — if you don’t eat it all first.

Cake Method

1. Preheat fan-forced oven to 175°C. Line a cake tin with baking paper.
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a bowl.
3. In a separate bowl, beat butter for 2 minutes. Add sugars and mix until creamed.
4. Add eggs and vanilla, mixing until well combined.
5. Slowly mix in the dry ingredients and buttermilk until just combined.
6. Gently fold in the diced apples.
7. Pour the batter into the prepared tin. Drizzle miso caramel over the top and swirl through with a spoon.
8. Bake for 35–40 minutes, or until a skewer comes out clean.
9. Cool in the tin for 10 minutes before transferring to a wire rack.
10. Serve with extra miso caramel and a dollop of double cream.