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11 April 2006

Sally Schmidt's Cranberry and Apple Kuchen with Hot Cream Sauce (Thomas Keller)

Sally Schmidt's Cranberry and Apple Kuchen with Hot Cream Sauce (Thomas Keller)

6 T unsalted butter, room temperature
3/4 c sugar
1 large egg
1 1/2 c flour
2 t baking powder
1/4 t kosher salt
1/4 t freshly grated nutmeg
1/2 c milk or light cream
3 to 4 Golden Delicious apples
1 c cranberries or firm blueberries
Cinnamon sugar (1 T sugar + 1/4 t cinnamon)

Hot Cream Sauce
2 c heavy cream
1/2 c sugar
8 T unsalted butter

For the kuchen:
Preheat the oven to 350 oven. Butter a 9 inch round cake pan.
In a mixer bowl or by hand in a large bowl, heat 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 ingreditents and the milk alernately 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 inches 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 with cinnamon sugar.
Bake for 40 to 50 minutes, or until a cake tester comes out clean. Set on a rack to cool briefly, or let cool to room temperature.

Combine the cream, sugar and butter in a medium sacucepan and bring to a boil. Reduce the heat and let the sauce simmer for 5 to 8 minutes, to reduce and thicken slightly.