Miso-Glazed Pineapple Upside-Down Cake
Though not a typical ingredient for dessert recipes, miso paste gives this cake stand classic an unparalleled flavor upgrade. White miso paste, brown sugar, and butter meld together in a warmed cake pan to create an incredible salty-sweet caramel glaze to coat this decadently moist, pineapple upside-down cake. It’s a show stopper for sure, but nobody has to know how simple it was to pull together. The toasted almond flour adds a rich depth to the flavor of the cake, but if you don’t have almond flour on hand—no worries. You can replace it with an additional ⅓ cup of all-purpose flour. For extra nuttiness and texture, you can also sprinkle the top of your cake with toasted sesame seeds.