Burnt Miso Pound Cake

• 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)

1. Heat the oven to 400u0b0F. Line a baking sheet with a silicone baking mat.
2. Spread the miso out in an even layer, about 1/4-inch thick, on the lined baking sheet. Bake it until the miso is browned and quite burnt around the edges, 10 to 15 minutes. Don't be a ninny! The edges should be quite burnt and there should be patches of burnt spots all over the top. Remove it from the oven and let it cool slightly.
3. Reduce the oven to 350u0b0F. Grease and flour a 1-pound loaf pan.
4. Scrape the miso into a blender. Add the buttermilk and oil and blend until smooth. Pour the mixture into a large bowl. Whisk the melted butter and eggs into the miso mixture.
5. Whisk the sugar, cake flour, brown sugar, baking powder, and salt together in a separate large bowl.
6. Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.
7. Pour the batter into the loaf pan and bake until the cake rises and puffs, about 80 minutes. At 75 minutes, tap the top of the cake with your fingertips: The cake should bounce back and the center should no longer be jiggly. If it doesn't pass this test, leave the cake in the oven for an additional 3 to 5 minutes.
8. Let the cake cool in the pan for 45 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release it. Invert the pan onto a wire rack to fully release the cake. Turn the cake right side up and let it cool completely before slicing.
9. Before serving, toast the slices lightly then dollop each with apple compote and sour whipped cream.
10. For the Sour Whipped Cream: Add the heavy cream, sour cream, confectioners' sugar, and vanilla extract to a medium bowl and use a whisk to whip them into soft peaks, about 2 minutes, depending on how fast and furious a whisker you are.
11. The following steps are for the Apple Compote: Peel and dice the apple into 1/4-inch chunks. Measure 200 grams (1 2/3 cups) of the diced apple (eat the rest as a snack!).
12. Stir the sugar, pectin, cinnamon, and salt together in a small bowl. Add the diced apple and toss to combine.
13. Heat the apples in a small, heavy bottomed saucepan over low heat. The apples will begin to release liquid. Continue to heat the mixture on low until the released liquid begins to boil. Cook the apples on low, stirring occasionally, until they have thickened and softened, but haven't broken down entirely, about 15 minutes.
14. Let the mixture cool completely before using. The apple compote will keep in the refrigerator, in an airtight container, for up to 1 week.

shiro miso, buttermilk, grapeseed oil, unsalted butter, eggs, sugar, cake flour, brown sugar, baking powder, gram kosher salt, apple, cream, cream, heavy cream, sour cream, sugar, vanilla, granny smith apple, sugar, pectin nh, ground cinnamon, gram kosher salt

Taken from food52.com/recipes/78036-burnt-miso-pound-cake (may not work)