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  • Writer's picturecupcakesandshit

Apple Kuchen with Hot Cream Sauce

Can I say this was the most beautiful cake I have ever made. I couldn't stop staring at it in its full glory and I think at least 50 pictures were taken. But of course the worst thing about taking food pictures is it delays you from eating the food!

As I said in my Hot Cocoa post, we just had a huge blizzard here on the east coast. 28.3 inches fell in one day so it's safe to say we are thoroughly snowed in. I think I can see the lights of the snow plows in the distance finally getting to our street. But honestly, I never mind being snowed in (as long as the lights are still on, the heat is working, and the fridge is plenty stocked) because even though it seems like there's nothing to do, there's actually everything to do! Things you wouldn't normally think of doing or things you just don't have time to do are suddenly in abundance and the day always seems relaxing and one you can bond closer to with family. And drink. Put a shot of something into everything and the day lasts forever and that much more fun. Just kidding. Slightly.

Anyways, we baked and cooked all day long. It was the best! Baking desserts is my ultimate favorite type of baking because the end result is always a tasty treat. We don't have dessert often (there's a direct correlation between waistline and baking desserts) so when we do it's extra special and never sits around for too long!

This recipe was adapted gluten-free by Thomas Keller's "The French Laundry" cookbook, based on his restaurant The French Laundry. This is the first recipe I have ever made of his and oh my gosh it was so good. I don't think I will ever make an apple cake any other way. I want to make one of these every day and just hand them out to people because it seriously made us that happy. The world needs to know about this! What makes this extra godly was the hot cream sauce. While I was making it I was like ugh, I'm just stirring butter, sugar, and cream la-dee-da OH MY GOSH it's amazing!! It thickened up and turned into this heavenly sauce. We had a lot extra since it was just the two of us so we put it on our pancakes this morning and cheered to being gluttonous.


For the cake:

6 tablespoons unsalted butter, at room temperature (plus more for the baking pan)

3/4 cup sugar

1 large egg

1 1/2 cups All-Purpose Gluten-Free Flour (or regular)

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup milk or light cream

3 Golden Delicious or Gravenstein apples

Cinnamon Sugar (1 Tblsp sugar mixed with 1/4 tsp cinnamon)

For the Hot Cream Sauce:

2 cups heavy cream

1/2 cup sugar

8 tablespoons unsalted butter


1. Preheat oven to 350 degrees F. Butter a 9-inch round spring form pan.

2. In a stand mixer with the paddle attachment, beat the butter, sugar and egg together until the mixture is fluffy and light in color.

3. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Add the dry ingredients and milk alternately to the butter mixture. Do not overbeat; mix just until the ingredients are combined.

4. Peel and core the apples. Slice them into 1/4-inch wedges.

5. Spoon the batter into the pan and press the apple slices about 1/4 inch apart core side down into the batter, working in a circular pattern (like a wheel). Sprinkle the cake with the cinnamon sugar.

6. Bake for 35-40 minutes or until a knife comes out clean. Set aside to cool for about 10 minutes at least before removing the outside of the pan.

7. For the sauce: Combine the cream, sugar, and butter in a medium saucepan and bring to a boil. Reduce the heat making sure the mixture does not scorch or burn and let simmer for about 5-8 minutes, to reduce and thicken slightly.

8. Serve slices of the kuchen with the cream sauce spooned over. Enjoy!

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