Blueberry Miso Crumble Cake

Stumbled upon this recipe from bon appetit and found it intriguing as I really love miso in sweet applications.

Recipe from https://www.bonappetit.com/recipe/blueberry-miso-crumb-cake

Serving: 8

Ingredients:

Crumble

  • 3/4 cup (95 g) whole wheat flour

  • 1/2 cup (packed) (85 g) light brown sugar

  • 4 Tbsp (56g) unsalted butter, melted

  • 3 Tbsp white miso

Cake

  • 1 cup (2 sticks) or 227g unsalted butter, melted, cooled slightly, plus more for pan

  • 1 3/4 cups whole wheat flour (260 g), plus more for pan

  • 1.5 tsp baking powder

  • 1 tsp kosher salt

  • 1/4 tsp baking soda

  • 2 large eggs

  • 1 cup (packed) (200 g) light brown sugar

  • 1 cup whole-milk Greek yogurt

  • 1 tsp vanilla extract

  • 1 pint blueberries

Instructions:

Crumble

  • Mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.

Cake

  • Preheat oven to 350f/ 175C. Lightly grease a 9" cake pan with butter. Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1 3/4 cups flour in a large bowl to combine.

  • Whisk eggs, brown sugar, and yogurt in a medium bowl. Add vanilla and 1 cup melted butter and whisk to combine. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not overmix. Mix in blueberries.

  • Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.

  • Bake 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. Let cake cool in pan, at least 2 hours, then cut into slices in pan.

  • Do Ahead: Cake can be made 1 day ahead. Tightly wrap and store at room temperature.

This was so good, I really should put miso in all my baked goods from now on. This was actually super easy to make and it came out perfectly. I was a bit nervous as it did start to brown and almost burn in some spots so I did have to cover it with foil halfway. When I tasted the brown parts separately it did taste burnt but when i ate it with the cake, I couldn’t actually taste the burntness. The miso does give a bit of savoriness and saltiness to balance out the sweetness of the cake. As i was making a gluten free version I used buckwheat flour which turned out way better than expected, it was a bit crumbly but not at all dry. buckwheat might be a good SUBSTITUTE for gluten free cakes in the future. I wouldn’t change much with this recipe but you could experiment with different fresh fruits, I am sure it will also be just as delicious.

bakingJackie Wongblueberry, crumble, cake, misoComment