HOT CREAM SAUCE. Why has no one ever told me about Hot Cream Sauce? And can I mention Hot Cream Sauce one more time in this paragraph for extra emphasis? Of course I can, this is my food blog. Hot Cream Sauce.
Before your eyes glaze over as you ponder the Hot Cream Sauce, I should mention that there is also an apple cake involved here, it’s actually a German cake called an Apple Kuchen. It is absolutely delightful on its own; a tender buttery cake full of cleverly arranged little apple slices, but suddenly becomes a completely sinful pudding after you drench it in you-know-what. A bit like Olivia Newton John’s startling transformation from innocent highschooler to alluring hooker at the end of Grease.
A lot of people ask me if my recipes are all my own original recipes, and the answer is that occasionally they are, sometimes they’re not, and like most things these days, they’re often a bastardised version of a recipe which I altered to suit me. I happened upon a picture of an Apple Kuchen on Pinterest, which is one of my favourite places to scroll through images of both beautifully considered recipes and also pictures of food made from already-made food. I wish I had a dollar every time someone wrapped an Oreo in pre-made cookie dough and called it genius, I would have so much money right now. These are the moments that make Pinterest so special.
Ok now, back more important things like Hot Cream Sauce. This is the most heavenly sauce ever invented and I want pour it all over everything including myself. Some people would just see this sauce as a calorific hot mess, and I avoid those people like the plague. My lovely friend Emma who is gorgeous and not only knows how to host a fabulous dinner party but has a serious appreciation for decadent desserts – would love this sauce. I need to make her a huge jug of this stuff.
This apple cake recipe also originally also contained cranberries, but I’m not into cranberries so I’ve left them out, but you could substitute them with blueberries with you feel it is absolutely necessary to have a berry of some sort in this cake. I’m thinking that you could also make this cake with peaches which I will do the moment that peaches come into season. And then I will call it Peaches and Cream Cake. I am a genius.
Apple Kuchen with Hot Cream Sauce
Adapted from Thomas Keller’s The French Laundry Cookbook
For the Apple Cake
85g unsalted butter, at room temperature
150g caster sugar
225g plain flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
1/2 cup full cream milk
2 apples (Golden Delicious or Pink Lady)
icing sugar for dusting
Hot Cream Sauce
2 cups thickened cream
100g caster sugar
115g unsalted butter
For Cinnamon Sugar
Mix 1 tablespoon sugar with 1/4 teaspoon cinnamon
For the cake, preheat oven to180C. Grease and line a 18cm round springform pan.
Beat butter, sugar and egg until mixture is light and fluffy.
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 into thin wedges.
Spoon batter into the pan and smooth top.
Press apple slices, core side down into the batter 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 centre comes out clean. Set on rack to cool.
For 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.