Spiced miso ‘caramel’ & apple upside-down cake

Name: Spiced miso ‘caramel’ & apple upside-down cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 125 ml olive oil, plus extra for greasing; 1 tbsp white miso; 245 g golden caster sugar; 2 tsp ground cinnamon; ½ tsp ground cloves; 2 Best of British Apples; 200 g ground almonds; 130 g plain flour; 1 tsp baking powder; ½ tsp fine sea salt; 3 medium free range eggs; 2 tbsp roasted salted pecans

If autumn were a cake, this would be it. Sticky spiced apples, crunchy nuts and fudgy cheat’s caramel all come together in this upside-down bake. Enjoy a slice with your afternoon cuppa, or serve with a scoop of ice cream for a luxe dessert. Get your mixing bowl out and see more of our baking recipes.

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Vegetarian

Serves8 -10
CourseCake
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins
Pluscooling

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125ml olive oil, plus extra for greasing
1 tbsp white miso
245g golden caster sugar
2 tsp ground cinnamon
½ tsp ground cloves
2 Best of British Apples
200g ground almonds
130g plain flour
1 tsp baking powder
½ tsp fine sea salt
3 medium free range eggs
2 tbsp roasted salted pecans

Lightly grease and line the base and sides of a 23cm springform cake tin with baking parchment. In a large bowl, mix the miso with 1 tbsp water, 45g sugar, 1 tsp cinnamon and ¼ tsp ground cloves. Core and slice the apples, toss through the mixture, then arrange in the base of the tin.
Preheat the oven to 180°C, gas mark 4, and put in a large baking tray to heat up. Put the ground almonds in a large bowl with the flour, baking powder, remaining spices and salt, then mix well and set aside. In a separate large bowl, use an electric hand mixer to whisk the eggs and remaining 200g sugar for 4-5 minutes, until light and thickened. While still whisking, very slowly trickle in the oil until fully incorporated. Fold in the almond mixture.
Spoon the batter into the cake tin over the apples. Put the tin on the hot baking tray, then bake for 40-50 minutes until golden brown and a skewer inserted into the middle comes out almost clean. Check after 35 minutes and if the cake is taking on too much colour, cover and continue to bake until cooked. Leave to cool for 10 minutes in the tin, then carefully turn out onto a serving plate and cool completely (or enjoy while still warm). Roughly chop the pecans and scatter over the top, then serve with crème fraîche or Greek yogurt, if you like.

Typical values per serving when made using specific products in recipe