A Comforting Cake Laden with the Bounty of the Philo Apple Farm
Amid all the lengthy, elaborate and supremely elegant recipes in “The French Laundry Cookbook” (Artisan) is a most homey one that concludes the book.
Perhaps it’s only appropriate, too, since “Sally Schmitt’s Cranberry and Apple Kuchen with Hot Cream Sauce” was a favorite dessert at the original incarnation of the French Laundry when it was owned by Sally Schmitt and her husband, Don, before the couple decided to sell it to Thomas Keller.
As “The French Laundry Cookbook” co-author Michael Ruhlman so eloquently writes of the couple in the intro to the recipe, “…they are the ultimate purveyors. They purveyed a restaurant.”
Indeed, had it not been for them, and what they nurtured in that spot, there might not have been the French Laundry as we know it today, nor the now vaunted reputation of the town of Yountville as a tiny culinary capital of the world.
So when I purchased some Philo Gold (Golden Delicious) apples from the Philo Apple Farm that the Schmitts bought after leaving Yountville, and which their daughter and son-in-law now run, I knew just what to do with them. To pay homage to all that the Schmitts have accomplished and created, I knew those apples that Sally had helped sow the seeds for had to be baked into the apple cake she used to serve at her restaurant.
A very thick batter of butter, sugar, egg, flour, a little milk and baking powder gets stirred up with nutmeg and a pinch of salt. Spread it evenly into a greased cake pan. Then artfully press thin slices of apples down into the batter. Arrange fresh or frozen cranberries over the top. Sprinkle with cinnamon sugar and bake.
The simple, tender cake lets the fruit shine through. It’s fine as it is. But Sally also adds a hot cream sauce fortified with sugar and butter that you can pour over slices as liberally as you want. I must say, it does add a rather nice touch, making the cake even more special and memorable as it soaks up all that warm richness.
