Apple Yoghurt Cake with Miso Caramel

"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



  1. Combine sugar and water in a saucepan.
  2. 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.
  3. Remove from heat and slowly pour in the cream, swirling the pan as you do.
  4. Add the miso, and whisk to thoroughly combine.
  5. Allow to cool while making the cake batter.
  6. Preheat the oven to 180°C or 160°C fan-forced.
  7. Grease and line a 25cm springform cake tin with baking paper.
  8. Place the butter, eggs, yoghurt, sugar and vanilla in a bowl and whisk to combine.
  9. Sift over the flour and stir until smooth.
  10. 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.
  11. Pour the cake batter oven and bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
  12. Allow the cake to cool for 10 minutes before unmoulding.
  13. Serve with the remaining caramel sauce, a dollop of double cream yoghurt and a sprinkling of cinnamon.