This is a Dorie Greenspan recipe.
This little cake is maple sweet and miso savory at the same time, or, as Dorie puts it “on the brink of savory.”
In a preface to this recipe, she wrote that, were she to own a B & B, this would be her signature treat. When I read that high praise, I knew that I had to bake this.
Here is the recipe as I prepared and photographed it in my kitchen. The original recipe is from the Baking With Dorie cookbook available at your local bookstore or on Amazon here.Or, you can find the original recipe here.
Miso-Maple Loaf
April 8, 2023
Ingredients
- For Cake
- 1 3/4 C. all-purpose flour
- 1 3/4 t. baking powder
- 1/4 t. baking soda
- 3/4 C. sugar
- 1/4 t. fine sea salt
- Finely-grated zest of 1 orange or tangerine
- 1 stick unsalted butter (at room temperature)
- 1/4 C. white miso
- 1/4 C. pure maple syrup
- 2 large eggs (at room temperature)
- 1 1/2 t. vanilla extract
- 1/3 C. buttermilk
- For Glaze
- 1/4 C. marmalade (I used tangerine) or apricot jam
- 1 T. water
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Prepare a 8 1/2-inch loaf pan by buttering it and dusting it with flour or line with a piece of parchment. If you are using parchment, lightly-grease the pan and let the long sides of the parchment overhang the pan to create handles to use to remove the cake from the pan.
- Step 3 Whisk flour, baking powder, and baking soda together to mix. Set aside.
- Step 4 Using the bowl of your stand mixer, combine sugar, salt and zest. Before you turn the mixer on, use your hands to mix the ingredients together. You want the zest to combine with the sugar and turn fragrant. Add butter, miso and maple syrup to the sugar mixture. Using the paddle attachment, beat the butter into the sugar mixture until the mixture turns creamy. This will take 3 or 4 minutes. Add the eggs one by one, mixing for about a minute between each egg. Add vanilla.
- Step 5 Add the dry mixture all at once. Beat with the paddle attachment of your mixer. When the flour is just incorporated into the butter mixture, pour in the buttermilk. Scrape down the sides of the pan and spoon the batter into your prepared pan. Smooth the top of the batter.
- Step 6 Bake in preheated oven for 50-55 minutes. If your loaf becomes too brown as it bakes, tent it with foil. The loaf is done when the edges pull away from the sides of the pan and a skewer inserted in the middle of the cake comes out clean.
- Step 7 Remove baked loaf rom oven. Let it rest for a few minutes. Once rested, use the parchment “handles” to remove the loaf from the pan.
- Step 8 To make the glaze, mix marmalade (or jam) with water and heat in a pan or in the microwave until the mixture becomes liquid. Brush the top of the cake with the glaze.
