Strawberry Miso Olive Oil Cake

steps

1. Preheat oven to 350 degrees. Grease a 9-inch cake pan with cooking spray or butter. Line bottom of cake pan with parchment and grease paper as well.
2. Melt butter in a small saucepot over medium heat. Once melted, add ⅓ cup of sugar and cook, whisking constantly, until dissolved and thickened slightly, about 1 minute. Pour into prepared pan.
3. Chop ½ cup of strawberries and set aside. As thinly as possible, slice remaining strawberries lengthwise (from stem to point). Arrange sliced strawberries decoratively around bottom of prepared pan.
4. In a large mixing bowl, whisk cake flour, remaining 1 ⅔ cups sugar, salt, baking soda, and baking powder to combine.
5. In a separate large bowl, whisk miso and eggs vigorously until blended. Add olive oil and milk and whisk to combine.
6. Add dry ingredients to wet and whisk to combine. Fold in ½ cup of chopped strawberries.
7. Pour batter into prepared pan and bake until a toothpick comes out clean, about 1 hour; center of cake should push back a bit when pressed.
8. Transfer cake to a rack to cool for 30 minutes, then carefully run a knife around the edge of the pan and invert onto a large plate. Serve slices with whipped cream if desired