Christina Tosi's Burnt Miso Pound Cake | Food52

Christina Tosi's burnt miso pound cake is made with shiro miso, which Tosi encourages you to really burn in the oven. It imparts a deep, buttery background flavor, which when coupled with tangy buttermilk (and actual butter), is game-over good. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Makes: 1 pound cake, 1 cup sour whipped cream, 1 1/2 cups apple compote

INGREDIENTS
For the Cake:
100 grams shiro miso (5 tablespoons)
145 grams buttermilk (2/3 cup)
100 grams grapeseed oil, or other neutral oil (1/2 cup)
150 grams unsalted butter, melted (1 stick, or 8 tablespoons, plus 3 tablespoons)
5 large eggs
310 grams sugar (1 1/2 cups, plus 1 tablespoon)
290 grams cake flour (2 1/3 cups)
65 grams light brown sugar, packed (1/4 cup, plus 1 teaspoon)
5 grams baking powder (1 1/4 teaspoon)
1 gram kosher salt (1/4 teaspoon)
1 recipe apple compote (recipe follows)
1 recipe sour whipped cream (recipe follows)

For the Sour Whipped Cream and Apple Compote:
110 grams heavy cream (1/2 cup)
110 grams sour cream (1/2 cup)
20 grams confectioners’ sugar (1/4 cup)
4 grams vanilla extract (1 teaspoon)
1 granny smith apple, medium
200 grams sugar (1 cup)
4 grams pectin NH (1/2 teaspoon)
2 grams ground cinnamon (1 teaspoon)
1/4 gram kosher salt (1 pinch)

FULL RECIPE HERE ►► https://f52.co/2pZDScs

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