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Miso, maple syrup, apple & cream cheese crumble cake

Miso, maple syrup, apple & cream cheese crumble cake

By Aubrey Do
20’ Prep time
35’ Cook time
55’ Total time
435 Calories
12 Serving

Summary

Comfortingly crumbly with spice and apples, you’ll love a slab of this with morning coffee, or warm with custard for dessert.
Aubrey Do 0 Followers

Step by Step

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Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 23x30cm tin, then line with baking parchment. Rub together the crumble ingredients, then squeeze into a rubble-like clump. Cover and chill.
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Step 2

Peel and core the apples. Cut into 1cm wedges, then toss with 1 tbsp maple syrup. In a small pan, warm and whisk the miso, 1 tbsp sugar and 4 tbsp maple syrup until smooth. Set aside.
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Step 3

In a large bowl, beat the butter, remaining sugar, eggs, flour, bicarbonate of soda and 65g soft cheese with an electric mixer until pale and smooth. Fold in the apples. Spread into the tin, then top with the remaining soft cheese, in ½ tsp nuggets. Drizzle with 2 tbsp miso caramel, then scatter with the crumble.
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Step 4

Bake for 35 minutes, until risen all the way across. leave to cool in the tin, then drizzle with the remaining caramel and cut into 12 squares.

Ingredient

  • Plain flour
    Plain flour
    250 grams
  • Butter
    Butter
    150 grams
  • Eggs
    Eggs
    4
  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Bicarbonate of soda
    Bicarbonate of soda
    1 tsp
  • Dark muscavado sugar
    Dark muscavado sugar
    175 grams
  • Miso tasty organic white miso paste
    Miso tasty organic white miso paste
    25 grams
  • Braeburn apples
    Braeburn apples
    475 grams
  • No.1 canadian maple syrup no.1 medium
    No.1 canadian maple syrup no.1 medium
    4 tbsp
  • Philadelphia original soft cheese
    Philadelphia original soft cheese
    165 grams

Nutrition Facts

View nutrition facts
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