Miso Caramel Apple Cake

Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler

We decided not to go to a pumpkin patch this year. I have some regrets, but mostly we wanted to spend our time doing things other than driving half an hour to a patch just to pick a pumpkin, something we easily could have done at our local grocery store. I’ve been really impressed by the homes in our new neighborhood. There’s one down the street that has no fewer than seven of those large inflatable, light up creatures: two spiders on their roof, one weiner dog with a mask, a couple pumpkins, and more. They even hung a little ghost from the telephone wire! There are pumpkins galore, gravestones, lights, and those faux cobwebs everywhere. I like how Halloween has really been embraced and so many people decorate and get in the holiday spirit. I like that it has such a sense of humor about it, a lightheartedness.

What did we do instead of the pumpkin patch? Well, we did get pumpkins, and we carved them. We got a skeleton named Gary who looks like he’s emerging from our garden beds. We threw a murder mystery dinner party. And tomorrow we hope to be handing out a lot of candy (seriously, we have two very large bags) to kiddos dressed up in costume, hauling pillowcases or plastic pumpkins or whatever the kids use these days. And as for the adults? We’ll likely be munching on this cake (if there’s any left by then), sipping mulled wine or mulled cider spiked with rum, maybe watching Stranger Things (if we don’t finish that by then too) or The Nightmare Before Christmas or some other movie that is equal parts Halloween and nostalgia. Sometimes certain holidays can be weird as adults, but I’m feeling pretty good about this one.

Miso Caramel Apple Cake

Makes one 9 or 10 inch cake | Cake adapted from Smitten kitchen | Note: This is a dish heavy recipe. I apologize in advance.


Apple Cake

2-3 small apples (Pink Lady, Braeburn, Granny Smith, or whatever you like to cook with), peeled, cored, and thinly sliced
1/4 cup + 3 Tbsp granulate sugar, divided
juice of 1/2 lemon
1/4 cup packed brown sugar
1/2 cup + 2 Tbsp unsalted butter, room temperature (1 stick plus 2 Tbsp)
1 Tbsp grated ginger
1 Tbsp 2% milk (or whatever you’ve got)
1 tsp vanilla extract
3 eggs, separated into yolks and whites
1 1/4 cups all-purpose flour
1/2 tsp kosher salt
2 tsp baking powder
Heaping 1/4 tsp ground clove
Heaping 1/4 tsp ground allspice

Miso Caramel Sauce

3/4 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 Tbsp white miso


Apple Cake

Preheat your oven to 350°F. Butter a 10 inch springform pan, and line the bottom with parchment.

In a bowl, combined the apple slices, 1 Tbsp of sugar, and lemon juice. Stir to combine, then set aside.

In another mixing bowl, beat the remaining granulated sugar, brown sugar, and butter until light and fluffy. Add the ginger, milk, and extract. Then add the egg yolk and mix until combined. In a different bowl, combine the flour, salt, baking powder, clove, and allspice. Whisk to combine. Add the flour mixture to the wet ingredients in 2 batches, mixing thoroughly after each. It will be thick! Don’t worry.

In yet another bowl whip the egg whites until stiff peaks form. In about 4 batches, slowly and gently fold the egg whites into the batter, taking your time! As you do this, the batter will loosen and become a bit easier to work with. Spread the batter into the prepared springform pan and decoratively top with apple slices.

Bake for 20-35 minutes or until the top is golden brown and a toothpick inserted comes out clean. Cool for about 5 minutes before running a knife around the edge and removing the sides of the pan.

Miso Caramel Sauce

While the cake is baking, make the caramel. Combine sugar and water in a saucepan. Whisk to combine, then put over medium-high heat and don’t mix again! Bring to a boil and cook until it’s a deep amber color. Be careful – this can go from golden to VERY DARK quickly. Don’t take your eyes off it. Once the color is gold, remove from heat and slowly pour in the cream, whisking as you do. The first bit of cream will make the sugar froth and bubble up! It’s ok. Once the cream is in add the miso, and whisk to thoroughly combine.

Drizzle the caramel sauce liberally over the cake. Slice and serve!