Bon Appétit: Miso and Maple Pecan-Butter Mochi Cake

I feel like this cake doesn't photograph very well.  I can definitely attest that it was much more delicious than it looks in this picture.  I wasn't sure how the miso was going to work with everything, but it just added a kind of salty umami kick that accentuated the nuts.  Add I absolutely love mochi, so the texture was spot on.  This is a good option for a less sugary Asian dessert.

Note: Be careful to watch the top of the cake - my pecans started to burn before the middle was done.  You might want to put some aluminum foil on top once the pecans are browned to your liking.

Miso and Maple Pecan-Butter Mochi Cake
From Bon Appétit, August 2023 issue

Pecans
Vegetable oil
8 ounces raw pecans, coarsely chopped (about 2 cups)
2 tablespoons pure maple syrup
1 tablespoon granulated sugar
2 teaspoons white or yellow miso

Cake
6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
2 large eggs
1¼ cups granulated sugar
1 teaspoon kosher salt
1 (13½-ounce) can unsweetened coconut milk, well shaken, heated slightly if fat is solid
2 teaspoons vanilla bean paste or vanilla extract
1⅔ cups mochiko (sweet rice flour)
1 teaspoon baking powder
Vanilla ice cream, for serving

Place a rack in the middle of the oven; preheat to 350°F. Lightly oil a rimmed baking sheet. Using your hands, toss pecans, maple syrup, sugar, and miso in a medium bowl until well coated. Spread out on prepared baking sheet; bake until fragrant and matte looking, 6 to 8 minutes (nuts won't be fully toasted). Let cool.

Lightly butter a 9-inch diameter cake pan and line bottom with a parchment paper round. Vigorously whisk eggs, sugar, and salt in a large bowl until smooth. Add coconut milk, vanilla bean paste, and melted butter and whisk well. Add mochiko and baking powder; whisk vigorously until combined and batter is smooth and thick. Scrape butter into prepared pan.

Toss pecans to break up any clumps and scatter evenly over batter, going all the way to the edges (it may seem like a lot). Bake cake until sides start to pull away from pan, top is golden brown, and a tester inserted into the center comes out clean (some pecans will sink), 50 to 55 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely (at least 1 hour).

To serve, slice cake and top with scoops of ice cream.

Makes 10 to 12 servings