This buttery Apple Yoghurt Cake with Miso Caramel is probably one of the best things I’ve eaten all year. And I eat a LOT of cake… 


I’m a huge fan of not-too-sweet cakes. Forget the sugary sweet frosting, throw away the fondant – I want to be able to eat the entire thing in one sitting and not feel like I’m in a sugar coma. This cake is one of those. 

Moist and just the right amount of salty sweetness, the cake owes its soft crumb to a secret ingredient; NutriDay’s Double Cream Yoghurt. It’s smooth, it’s creamy and I always have a tub in my fridge. Breakfast feels like dessert with it, and dessert isn’t the same without it. I love serving puddings and cakes with a spoonful of this velvety thick yoghurt instead of whipped cream. The tang adds a balance to sweet desserts that I love! 

Now let’s talk about the miso caramel. Salted caramel is SO 2017. I’ve doubled the recipe but perhaps you should double it again, because, trust me, you are going to need more – on ice cream, on toast, on a spoon!

You can find miso in most South African supermarkets these days, or Asian supermarkets. It adds a salty umami hit that totally transforms a caramel sauce. Be prepared to crave this sauce in the middle of the night. Don’t say I didn’t tell you to make double… 

Apple Yoghurt Cake with Miso Caramel
Serves 6
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 330g white sugar
  2. 126ml water
  3. 250ml cream
  4. 4 tbsp light miso
  5. 185g butter, melted
  6. 2 large eggs
  7. 380g Nutriday Double Cream Plain Yoghurt, plus extra to serve
  8. 385g light brown sugar
  9. 1 tsp vanilla extract
  10. 300g self-raising flour
  11. 4 apples, peeled, cored and sliced
  12. Ground cinnamon, to dust
  1. Combine sugar and water in a saucepan.
  2. Whisk to combine, then place over medium-high heat. Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
  3. Remove from heat and slowly pour in the cream, swirling the pan as you do.
  4. Add the miso, and whisk to thoroughly combine.
  5. Allow to cool while making the cake batter.
  6. Preheat the oven to 180°C or 160°C fan-forced.
  7. Grease and line a 25cm springform cake tin with baking paper.
  8. Place the butter, eggs, yoghurt, sugar and vanilla in a bowl and whisk to combine.
  9. Sift over the flour and stir until smooth.
  10. Spoon ⅓ of the sauce onto the bottom of the lined cake tin. Arrange the apples on top of the sauce in two layers. Drizzle with another ⅓ of the sauce.
  11. Pour the cake batter oven and bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
  12. Allow the cake to cool for 10 minutes before unmoulding.
  13. Serve with the remaining caramel sauce, a dollop of double cream yoghurt and a sprinkling of cinnamon.
The Kate Tin

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