I knew as soon as I saw this cake on Monique's blog La Table De Nana,
that I would have to make it.
Monique found the recipe on Tartine and Apron Strings (cute name).
Monique's photos though are what did it for me.
The original recipe calls for cutting the apples into 1/4 inch slices,
but Monique cut her apples into very thin slices which I think made for a prettier cake.
I had it in the oven before 6:00AM Sunday morning.
takes it over the top.
The cake with sauce is just as good served at room temperature.
The original recipe is made with both apples and cranberries (or blueberries).
The cake would also be nice served with a lemon or a caramel sauce.
The French Laundry - Sally Schmitt's Cranberry and Apple Kuchen
Source: The French Laundry Cookbook - Thomas KellerKuchen
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
3 to 4 Gravenstein or Golden Delicious apples
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.
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.
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.