"This buttery Apple Yoghurt Cake with Miso Caramel is probably one of the best things I’ve eaten all year. And I eat a LOT of cake… " The Kate Tin
- 330g white sugar
- 126ml water
- 250ml cream
- 4 tbsp light miso
- 185g butter, melted
- 2 large eggs
- 380g Nutriday Double Cream Plain Yoghurt, plus extra to serve
- 385g light brown sugar
- 1 tsp vanilla extract
- 300g self-raising flour
- 4 apples, peeled, cored and sliced
- Ground cinnamon, to dust
- Combine sugar and water in a saucepan.
- Whisk to combine, then place over medium-high heat. Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
- Remove from heat and slowly pour in the cream, swirling the pan as you do.
- Add the miso, and whisk to thoroughly combine.
- Allow to cool while making the cake batter.
- Preheat the oven to 180°C or 160°C fan-forced.
- Grease and line a 25cm springform cake tin with baking paper.
- Place the butter, eggs, yoghurt, sugar and vanilla in a bowl and whisk to combine.
- Sift over the flour and stir until smooth.
- Spoon ⅓ of the sauce onto the bottom of the lined cake tin. Arrange the apples on top of the sauce in two layers. Drizzle with another ⅓ of the sauce.
- Pour the cake batter oven and bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
- Allow the cake to cool for 10 minutes before unmoulding.
- Serve with the remaining caramel sauce, a dollop of double cream yoghurt and a sprinkling of cinnamon.