The cake is very easy to make.
I had it in the oven before 6:00AM Sunday morning.
The cake is delicious on its own, but the Hot Cream Sauce
takes it over the top.
The French Laundry – Sally Schmitt’s Cranberry and Apple Kuchen
Source: The French Laundry Cookbook – Thomas Keller
6 tablespoons (3 oz.) unsalted butter, at room temperature, plus butter for baking pan
3/4 cup sugar
1 large egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup milk or light cream
(Note: I add vanilla)
3 to 4 Gravenstein or Golden Delicious apples
NOTE: Only need one apple if the apples as sliced as thin as possible.
1 cup cranberries or firm blueberries
Cinnamon sugar: 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon
Hot Cream Sauce
2 cups heavy cream
1/2 cup sugar
8 tablespoons (4 oz.) unsalted butter
For the kuchen:
Preheat the oven to 375?F. Butter a 9-inch round cake pan.
NOTE: I use a springform pan.
In a mixer bowl or by hand in a large bowl, beat the butter, sugar, and egg together until the mixture is fluffy and lightened in texture.
In a separate bowl, combine the flour, baking powder, salt, and nutmeg. Add the dry ingredients and the milk alternately to the butter mixture. Do not overbeat; mix just until the ingredients are combined.
Peel and core the apples. Slice them into 1/4-inch wedges. (Note: I slice as thin as possible) And I don’t peel.)
Spoon the batter into the pan. Press the apple slices, about 1/4 inch apart and core side down, into the batter, working in a circular pattern around the outside edge (like the spokes of a wheel). Arrange most of the cranberries in a ring inside the apples and sprinkle the remainder around the edges of the kuchen. Sprinkle the kuchen with the cinnamon sugar.
Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center of the kuchen comes out clean. Set on a rack to cool briefly, or let cool to room temperature.
For the hot cream sauce: Combine the cream, sugar, and butter in a medium saucepan and bring to a boil. Reduce the heat (to reduce the chances of scorching or boiling over) and let the sauce simmer for 5 to 8 minutes, to reduce and thicken slightly. Serve the hot sauce with the kuchen.
Makes 8 servings.
Note: I added a little vanilla to sauce.
10 Comments Add yours
Oh my goodness, this looks amazing. Don't know how I missed it but so glad you made it! I must give this a try.
Kate, make sure you take a look at Monique's Cake. It is so pretty. That is what I want mine to look like. I thought I cut the apple slices thin enough, but I will make them even thinner next time. And there will definitely be a next time.
I saw it on Moniques blog as well, but you are two steps ahead of me.
Me too I will make it again and again..Ann…yours is a thing of beauty.I love how we play all together:-)
As far as I am concerned, Thomas Keller is a genius. I make his roast chicken all the time. Can't wait to try this recipe…thanks for sharing the recipe, I haven't looked at the French Laundry cookbook in too long…. you make a gorgeous cake, btw. Just perfect.
Thanks Monique, This is the second recipe I baked this week because of your recommendation. You never steer me wrong. ~Ann
Val, you will love this cake.
Thanks Deana, I don't have the French Laundry Cookbook but I do have his Bouchon.
Yum! I just love your blog.