Miso Apple Cake
By Kenji Morimoto
This is one of those childhood recipes that signalled the change of seasons: apples in abundance and making their way into so many delicious things. This Miso Apple Cake was perhaps at the top of the list. My mom recently taught me her recipe and I’ve expectedly put my twist on it with the addition of miso.
This is moreish, simple, and truly of the season. It’s best eaten within 1-2 days as it’s a very moist cake. Enjoy as is or serve with a dollop of ice cream or generous pour of double cream.
Ingredients (8)
Ingredients (8)
Instructions
Grease and flour a 9x13 inch pan. Set oven at 350°F.
In a large mixing bowl, mix apples (4 ⅓ cups), eggs (2), sugar (1 ⅔ cups), cinnamon (2 tsp), red miso (2 Tbsp), vegetable oil (½ cup), and baking soda (2 tsp) together followed by the flour (1 ¾ cups). The batter will loosen with moisture coming from the apples.
Spread the batter into the pan and bake for 40-45 minutes till done (test this with a wooden skewer - if it comes out clean, it’s good to go).
Let cool and enjoy!
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Kenji Morimoto is a chef, content creator and food writer based in London and author of FERMENT: a cookbook (released April 2025). As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own.Since then, he's led numerous pop-ups and held chef residencies in London (most recently as Ottolenghi's ROVI), appeared on BBC Saturday Kitchen and BBC Radio One, published long-form essays and recipes in Guardian Feast, Waitrose Magazine, and Delicious Magazine, and spoken on panels at the British Library on themes of community, food, and immigrant narratives. In 2023, he was a finalist for the BBC Food & Farming Digital Creator of the Year Award and in 2025, was a finalist for the Fortnum & Mason Rising Star Content Creator Award.