Cinnamon Apple Sponge Cake

Name: Cinnamon Apple Sponge Cake
Ingredients: Apple Filling; 4 lbs Granny Smith apples, peeled,; cored and thinly sliced; 4 T unsalted butter; 1/4 c water; 1/3 cup granulated sugar; 1/3 cup apple sauce; 1/2 t ground nutmeg; 1/4 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

24 ingredients

1 steps

Ingredients

Apple Filling
4 lbs Granny Smith apples, peeled,
cored and thinly sliced
4 T unsalted butter
1/4 c water
1/3 cup granulated sugar
1/3 cup apple sauce
1/2 t ground nutmeg
1/4 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

Directions

1

["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\u00b0F. 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.""