Cinnamon Apple Sponge Cake

• 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

1. Filling
2. 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)
3. Crust & assembly
4. 1. Position oven rack in lower third of oven & preheat to 425u0b0F. Grease 8 ceramic dishes with 1 T butter. Sprinkle sugar in dish & tilt to coat bottom & sides. Tap out excess & set aside.
5. 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.
6. 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.
7. 4. Spoon apple filling into bread-lined molds, mounding slightly in center.
8. 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.
9. 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.
10. 7. For sauce, saute 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.

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Taken from www.epicurious.com/recipes/member/views/cinnamon-apple-sponge-cake-50018642 (may not work)