Miso Toffee Apple & Cinnamon Loaf Miso Toffee Apple & Cinnamon Loaf
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Prep 25 minutes
Total 1 hour 10 minutes
Serves slices
US | Metric
Ingredients
Loaf
  • 175 g Soft butter
  • 165 g Golden caster sugar
  • 1 tsp Vanilla extract
  • 2 Eggs, room temp
  • 225 g Self-raising flour
  • 3 Heaped tablespoon Greek yogurt
  • 2 Bramley apples, peeled and chopped in to small cubes
  • 2 tbsps Ground cinnamon
  • 1 tbsp Ground ginger
  • 75 g Pecans, roughly chopped
Miso toffee sauce
  • 60 ml Water
  • 160 g Golden caster sugar
  • 100 ml Double cream
  • 1.5 Heaped tablespoon White miso paste

Miso Toffee Apple & Cinnamon Loaf

This sweet loaf delivers a wonderful marriage of flavours, sticky toffee infused with salty miso paste, sour bramley apples with cinnamon and crunchy pecans for a crunchy texture!

  • Heat oven to 160℃. Grease a loaf tin and line with baking paper.
  • Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt.
  • Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a large wooden spoon.
  • Scrape into the tin and smooth the top. Bake on a middle shelf for 1 hr - 1hr 10 mins until a skewer poked in comes out clean. Do the first skewer check after 55 minutes and then every 5 minutes after that until baked.
  • For the toffee sauce, in a medium saucepan set over medium heat, stir together sugar and water. Without stirring, bring mixture to a boil. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
  • Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. If the caramel seizes up and hardens with the the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a microwaveable bowl or container.
  • Carefully spoon over the miso caramel sauce over the loaf and garnish generously with chopped pecan nuts.

Miso Toffee Apple & Cinnamon Loaf

This sweet loaf delivers a wonderful marriage of flavours, sticky toffee infused with salty miso paste, sour bramley apples with cinnamon and crunchy pecans for a crunchy texture!

favorite
print
rate
Prep 25 minutes
Total 1 hour 10 minutes
Serves slices
US | Metric
Ingredients
Loaf
  • 175 g Soft butter
  • 165 g Golden caster sugar
  • 1 tsp Vanilla extract
  • 2 Eggs, room temp
  • 225 g Self-raising flour
  • 3 Heaped tablespoon Greek yogurt
  • 2 Bramley apples, peeled and chopped in to small cubes
  • 2 tbsps Ground cinnamon
  • 1 tbsp Ground ginger
  • 75 g Pecans, roughly chopped
Miso toffee sauce
  • 60 ml Water
  • 160 g Golden caster sugar
  • 100 ml Double cream
  • 1.5 Heaped tablespoon White miso paste
  • Heat oven to 160℃. Grease a loaf tin and line with baking paper.
  • Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt.
  • Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a large wooden spoon.
  • Scrape into the tin and smooth the top. Bake on a middle shelf for 1 hr - 1hr 10 mins until a skewer poked in comes out clean. Do the first skewer check after 55 minutes and then every 5 minutes after that until baked.
  • For the toffee sauce, in a medium saucepan set over medium heat, stir together sugar and water. Without stirring, bring mixture to a boil. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
  • Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. If the caramel seizes up and hardens with the the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a microwaveable bowl or container.
  • Carefully spoon over the miso caramel sauce over the loaf and garnish generously with chopped pecan nuts.