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Miso Caramel Pumpkin Cake

Miso Caramel Pumpkin Cake

This Miso Caramel Pumpkin Cake features a fudgy yet airy pumpkin cake accented with umami-rich miso caramel swirls.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 12
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Miso Caramel
  • 1 ¼ cups granulated sugar
  • ½ cup water
  • 1 cup heavy cream
  • 2 tbsp white miso paste
  • 1 tsp vanilla extract
Pumpkin Cake
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • 2 tsp pumpkin spice see below
  • 1 cup light brown sugar
  • ¼ cup granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 tbsp maple syrup
  • 425 g (15 oz) 15 oz pure pumpkin purée
  • 1 ½ tsp vanilla extract
Pumpkin Spice
  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 1/2 tsp nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • Fresh ground pepper to taste

Equipment

  • 1 Large skillet
  • 1 Candy Thermometer
  • 2 large mixing bowls
  • 1 9x13 baking pan

Method
 

For the Caramel
  1. Pour the sugar into a skillet. Add the water and whisk to combine. Heat the water and sugar mixture over medium-high heat until it boils and bubbles. Turn off the heat when it reaches a golden colour.
    1 ¼ cups granulated sugar, ½ cup water
  2. Immediately pour in the cream (the mixture will bubble madly and then subside - just keep whisking throughout). Return the skillet to the heat and simmer until it registers 225°F - 230°F on a candy thermometer.
    1 cup heavy cream
  3. Take the skillet off the heat and whisk in the miso and vanilla. Pour the caramel into a heat-proof bowl and let it cool completely.
    2 tbsp white miso paste, 1 tsp vanilla extract
For the Pumpkin Spice
  1. Place all ingredients in a bowl and whisk to combine. Set aside until ready to use.
    3 tbsp ground cinnamon, 2 tsp ground ginger, 1 1/2 tsp nutmeg, 1 tsp ground cloves, 1 tsp ground allspice, Fresh ground pepper
For the Cake
  1. Preheat the oven to 350°F. Grease a 9x13 cake pan and set it aside.
  2. Place flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice in a large bowl. Whisk to combine and set aside.
    2 cups all-purpose flour, 1 ½ tsp baking powder, 1 tsp baking soda, 1 ¼ tsp salt, 1 ½ tsp ground cinnamon, 2 tsp pumpkin spice
  3. In a separate bowl, pour in the brown sugar and granulated sugar. Add the eggs, vegetable oil, buttermilk, maple syrup, pumpkin purée, and the vanilla. Whisk to combine.
    1 cup light brown sugar, ¼ cup granulated sugar, 3 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 2 tbsp maple syrup, 425 g (15 oz) 15 oz pure pumpkin purée, 1 ½ tsp vanilla extract
  4. Form a well in the center of the dry ingredients. Pour in the wet ingredients and stir until a batter forms. Be careful not to overmix the batter.
  5. Pour the batter into the prepared pan and spread it into an even layer. Using a greased teaspoon measure, place a series of dollops of the miso caramel on the surface of the cake batter. Use a butter knife to swirl and cut the caramel into the cake batter. (See Note 1)
  6. Transfer the cake to the oven and bake for 30-35 minutes, or until a toothpick can be inserted into the center of the cake and removed cleanly. Let the cake cool completely in the pan.
  7. Slice the cake into 12 squares. Serve with a scoop of vanilla ice cream and a drizzle of the leftover miso caramel.

Notes

Note 1: Really swirl the caramel into the cake batter, so you have a fair amount in each slice.