Apple Kuchen with Hot Cream Sauce
Ingredients
For the Apple Cake:
- 6 tbs unsalted butter at room temperature + more for the pan
- 3/4 cup granulated sugar
- 1 large egg
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg freshly grated (or ground nutmeg)
- 1/2 cup milk or light cream
- 2 to 3 apples Gravenstein or Golden Delicious
- cinnamon sugar optional: mix 1 tablespoon sugar with 1/4 teaspoon cinnamon
- icing sugar for sprinkling (optional)
For the Hot Cream Sauce:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 8 tbs unsalted butter
Instructions
- To make the cake, preheat oven to 350°F (180°C).
- Butter a 9-inch round spring form pan.
- In a mixer bowl with a paddle attachment or by hand in a large bowl, beat butter, sugar and egg until mixture is fluffy and lightened in texture, about 2 to 4 minutes.
- In a separate bowl, combine flour, baking powder, salt and nutmeg. Add dry ingredients and milk alternately to the creamed butter mixture. Do not overbeat. Mix just until the ingredients are combined.
- Peel and core apples. Slice them into 1/4-inch wedges.
- Spoon batter into the pan and level with an offset spatula.
- Press apple slices, core side down into the batter, about 1/4-inch apart. Work the apple slices in a circular pattern like the spokes of a wheel.
- Sprinkle cake with cinnamon sugar, if using.
- Bake 35 to 40 minutes, or until a cake tester inserted into the center comes out clean. Set on rack to cool.
- To make the hot cream sauce, combine cream, sugar, and butter in a medium saucepan and bring to a boil. Then, immediately reduce heat (to prevent scorching) and let simmer for 5 to 8 minutes until slightly thickened.
- Sprinkle with icing sugar (if using). Pour hot cream sauce over warm apple Kuchen.
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