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… " by TheKateTin

INGREDIENTS: (Serves 6)

  • 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

 

DIRECTIONS:

  • 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.