CINNAMON APPLE SPONGE CAKE

CINNAMON APPLE SPONGE CAKE image

Yield 10 servings

Number Of Ingredients 24

Ingredients

Apple Filling
4 lbs Granny Smith apples, peeled,
cored and thinly sliced
4 T unsalted butter
¼ c water
1/3 cup granulated sugar
1/3 cup apple sauce
½ t ground nutmeg
¼ t salt
Grated zest from 1 lemon
1 t vanilla extract
Bread Crust
14 T unsalted butter, melt
10 of T
2 T granulated sugar
34 slices brioche bread (or white bread)
Sauce
2 c caramel sauce(store bought)
2 c Granny Smith apples, peeled,
cored, diced small
Pinch sugar
Pinch cinnamon
1 T butter
1 qt vanilla ice cream

Steps:

Filling 1. Melt butter in 6-quart saucepan over medium-low heat. Add apples & caramelize, add water, cook, stirring occasionally for 15 to 20 mins, until apples are soft. Remove cover & add sugar, nutmeg & salt. Increase heat to medium-high & continue to cook, stirring often, until liquid has completely evaporated, about 10 mins. Remove from heat & stir in zest, apple sauce & vanilla. Set aside to cool. (filling can be made 1 day ahead) Crust & assembly 1. Position oven rack in lower third of oven & preheat to 425°F. Grease 8 ceramic dishes with 1 T butter. Sprinkle sugar in dish & tilt to coat bottom & sides. Tap out excess & set aside. 2. Remove crusts from bread. Center bottom of mold over one of bread squares. Cut around mold to form circle to use as top. Make a total of 20 rounds-10 for bottoms & 10 for tops. Dip each one in melted butter & place at bottom of mold. 3. Cut each of 15 remaining slices of bread into 4 rectangular pieces. Dip one side of each strip in melted butter & arrange strips, upright, around inside of molds, buttered-sides against mold & overlapping by about 1/2" to completely line mold. Use 6 rectangles to line the mold. 4. Spoon apple filling into bread-lined molds, mounding slightly in center. 5. Take remaining ten rounds of bread & dip pieces of bread into melted butter & place on top of filling, buttered-sides up. Press down lightly. 6. Bake for 30 mins, then cover loosely with alum foil. Bake for 15-20 mins more, until top is deep golden brown & side slices are golden brown (run a thin-bladed knife between bread & pan to check). Remove from oven, uncover, & let rest for 15 mins on wire rack. Run knife around edges of molds to flip mold out onto serving plates. 7. For sauce, sauté 1 c of prepped apples in butter, add a pinch of sugar & cinnamon. Allow to cook until apples are lightly browned & all sugars have dissolved. Remove from heat & add 2 c caramel sauce to the apples & stir to coat.