Subj : 8/23 Sponge Cake Day - 4b
To : All
From : Dave Drum
Date : Thu Aug 22 2024 10:37 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon Apple Sponge Cake - Part 2
Categories: Dessert, Fruit, I scream, Bread
Yield: 10 Servings
CONTINUED
FOR THE APPLE CINNAMON CARAMEL SAUCE: Saute 1 cup of
peeled and diced apples in butter, add a pinch of sugar
and cinnamon. Allow to cook until apples are lightly
browned and all sugars have dissolved. Remove from heat
and add 2 cups caramel sauce to the apples and stir to
coat apples.
Pour caramel apple sauce over warmed apple cakes and
serve with your favorite vanilla ice cream. tablespoon
butter. Sprinkle sugar in dish and tilt to coat bottom
and sides. Tap out excess sugar and set aside.
Using a bread knife, remove crusts from bread. Center
the bottom of mold over one of the bread squares. Cut
around mold to form circle to use as the top. Make a
total of 20 of these round pieces. Ten will be for the
bottom and 10 will be used for the top. Dip each one in
melted butter and place at the bottom of mold.
Cut each of the 15 remaining slices of bread into four
rectangular pieces. Dip one side of each strip in the
melted butter and arrange strips, upright, around the
inside of molds, buttered-sides against mold and
overlapping by about 1/2" to completely line mold. Use 6
rectangles to line the mold.
Spoon the apple filling into bread-lined molds, mounding
it slightly in center.
Take the remaining ten rounds of bread and dip pieces of
bread into the melted butter and place on top of
filling, buttered-sides up. Press down lightly.
Bake for 30 minutes, then cover top loosely with
aluminum foil. Bake for an additional 15-20 minutes,
until top is deep golden brown and side slices are
golden brown (slide a thin-bladed knife between bread
and pan to check). Remove from oven, uncover, and let
rest for 15 minutes on wire rack. Run thin-bladed knife
around edges of molds to be able to flip the mold out
onto serving plates.
