So what did i do or not do and what am I supposed to do with a tub of $12 white miso? I even kept it around and tried it the next morning. I even cooled the stupid thing for 2 hours. This cake manages to be dense, greasy, mushy and aggressively salty. Even to the point of using a damn 9inch cake pan (that, of course, overflowed and destroyed my clean oven). I followed the recipe to a T using weights. Next time I’ll up the blueberry content, or add a little more of a second berry like raspberry or blackberry. This will make sure the flavors blend well. You want the miso is evenly distributed, no miso balls.
However much you use, make sure you mix that crumble REALLY well into an evenly consistent powder. the flavor is there, without being o too much. So it’s good every once in a while but not something I will make on a regular basis for myself, but it’s a solid option if I make brunch for friends. The only problem is that well, it’s a crumb cake. I would say this recipe is a successful, unique spin on a crumb cake. The miso paste adds just enough of a savory, umami flavor note to keep it from being a cloyingly-sweet cinnamon crumble. But it mellowed out, I must say, this one is a winner. I was nervous at first - when I started baking the room was drench in a umami odor and I thought: wow, way too much. Took it over to a friend's house for a wine and cake session this afternoon, and we were all very happy with the results. I tend to only bake with whole wheat flour from a local bakery that mills their own flour, so that was a big plus. I was impressed with how easy an trouble-free it was. I rarely make cakes, but I had a load of blueberries in the freezer, so I went for it. Tightly wrap and store at room temperature. Step 6ĭo Ahead: Cake can be made 1 day ahead. Let cake cool in pan, at least 2 hours, then cut into slices in pan.
Step 5īake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until top of cake is firm and a tester inserted into the center comes out clean, 60–70 minutes total. Transfer batter to prepared pan and spread in an even layer. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not overmix. Add vanilla and 1 cup melted butter and whisk to combine. Whisk eggs, brown sugar, and yogurt in a medium bowl. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine. Lightly dust with flour, tapping out excess. Lightly grease a 9" cake pan with butter. Mix flour, sugar, butter, and miso in a small bowl until combined.
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