Instructions

1. Heat the oven to 400°F. 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. 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 350°F. Grease and flour a 9×5 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. While it’s cooling, prepare the glaze. Melt the butter, and then add in the brown sugar, honey or maple syrup, miso, and sesame seeds, and mix until it comes together.
9. When your cake is cooled, 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. Cover with the glaze, either by just pouring or brushing the sides, and let the cake continue to cool.
10. Once cooled to room temperature, serve! Goes well with vanilla ice cream.