Miso, maple syrup, apple & cream cheese crumble cake

Name: Miso, maple syrup, apple & cream cheese crumble cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 475 g braeburn apples; 4 tbsp No.1 Canadian Maple Syrup No.2 Amber, plus 1 tbsp; 25 g Miso Tasty Organic White Miso Paste; 175 g light muscavado sugar, plus 1 tbsp; 150 g butter, softened, plus extra for greasing; 4 British Blacktail Free Range Medium Eggs; 250 g plain flour; 1 tsp bicarbonate of soda; 165 g Philadelphia Original soft cheese

Comfortingly crumbly with spice and apples, you’ll love a slab of this with morning coffee, or warm with custard for dessert.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

475g braeburn apples
4 tbsp No.1 Canadian Maple Syrup No.2 Amber, plus 1 tbsp
25g Miso Tasty Organic White Miso Paste
175g light muscavado sugar, plus 1 tbsp
150g butter, softened, plus extra for greasing
4 British Blacktail Free Range Medium Eggs
250g plain flour
1 tsp bicarbonate of soda
165g Philadelphia Original soft cheese

For the crumble

100g butter, softened
150g plain flour
30g light muscovado sugar
1 tsp ground cinnamon

Preheat the oven to 180ºC, gas mark 4. Grease a 23x30cm tin, then line with baking parchment. Rub together the crumble ingredients, then squeeze into a rubble-like clump. Cover and chill.
Peel and core the apples. Cut into 1cm wedges, then toss with 1 tbsp maple syrup. In a small pan, warm and whisk the miso, 1 tbsp sugar and 4 tbsp maple syrup until smooth. Set aside.
In a large bowl, beat the butter, remaining sugar, eggs, flour, bicarbonate of soda and 65g soft cheese with an electric mixer until pale and smooth. Fold in the apples. Spread into the tin, then top with the remaining soft cheese, in ½ tsp nuggets. Drizzle with 2 tbsp miso caramel, then scatter with the crumble.
Bake for 35 minutes, until risen all the way across. leave to cool in the tin, then drizzle with the remaining caramel and cut into 12 squares.

Typical values per serving when made using specific products in recipe