• Preheat oven to 350 degrees F. Grease bundt pan (I use flour baking spray and it works like a charm!) and set aside.
• In a large bowl, mix together flour, sugars, baking soda, and ginger until completely combined.
• In a saucepan over medium low heat, melt and stir together water, miso pate, oil, and butter. Once fully combined, let cool for 3 minutes, add to dry mixture and mix.
• Add in buttermilk, eggs, and vanilla. Stir to combine. Once fully homogenized, pour into your prepared cake pan and bake for 45-55 minutes or until a toothpick comes out clean. Let cake rest and cool for 25 minutes and then remove from pan.

Miso Caramel Sauce

• In a saucepan over medium high heat, melt butter and brown sugar until a thick caramel consistency has been reached and butter no longer floats to the top.
• Whisk in miso paste, remove from heat, and transfer to jar or glass measuring cup until cooled.
• Once cake has cooled, drizzle caramel sauce on top.