how about miso in cake?

Dorie Greenspan’s Miso Maple Cake

I have once again come to another culinary trend late; maybe it takes a while for these excitements to sink in my brain, or perhaps my list of “to bake” is very long.

Of course we have enjoyed miso in soup, miso marinades on various seafoods, and Older Child keeps me stocked with a jar of miso caramel to use on roasted vegetables. But when I started to see miso appear in baked goods a couple of years ago, I sat up and put these recipes on the list.

I finally made this Dorie Greenspan recipe this week because it has resurfaced on our baking group on FB Bake & Tell. Originally from her newest book “Baking with Dorie”, the recipe also appeared on the NYT Cooking.

Now I am wondering why I didn’t make this sooner: the crumb is tender, the citrus refreshing and the miso just imparts a more-ish umami warmth.

What do you make with your miso?

Miso Maple Loaf

I baked this recipe in 3 x 6½ by 2½-inch loaves with loaf liners (original bakes 1 x 8½-inch loaf); for easier sharing. The original recipe uses a stand-mixer; we mixed by hand.

• 113 g unsalted butter, at room temperature
• 238 g all-purpose flour
• 1¾ tsp baking powder
• ¼ tsp baking soda
• 120 g granulated sugar (original calls for 150g)
• ¼ tsp fine sea salt
• grated zest of 1 orange (tangerine is also suggested)
• 70 g white miso (yellow miso is also offered as a suggestion)
• 60 ml pure maple syrup
• 2 large eggs, at room temperature
• 1½ tsp pure vanilla extract
• 80 ml buttermilk (well shaken before measuring)
• 80 g orange marmalade (or apricot jam) – optional

1. Heat oven to 350°F. If not using loaf liners, butter & flour your pan.
2. Whisk together the flour, baking powder and baking soda in a medium bowl.
3. Put the sugar, salt and zest in the bowl in a large bowl. Rub the ingredients together until the sugar is moist and fragrant.
4. Add the butter, miso and maple syrup to the sugar. Beat until the mixture is smooth and creamy
5. Add the eggs one at a time, beating well after each. Beat in the vanilla. The mixture might curdle, but this is a temporary condition.
6. Add the dry ingredients and fold in until the dry ingredients are almost incorporated. Pour in the buttermilk and blend well. Scrape the batter into the pans.
7. Bake for 30-35 minutes, until a tester inserted into the center comes out clean. Cool on a rack.
8. Stir the marmalade with 1 tablespoon water. Heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing.

This post is my contribution to What’s On Your Plate hosted by Deb at The Widow Badass & Debbie at Retirement Reflections