Apple Cake with Vanilla Sauce

8 tbsp. (1 quarter lb. stick) unsalted butter
3 c. dry bread crumbs
2 1/2 c. applesauce (canned or freshly made)
3 tbsp. sugar
1 1/2 tsp. cinnamon
2 tsp. soft butter

In a heavy 8 or 10 inch skillet melt the butter over moderate heat. When the foam subsides add the bread crumbs, sugar and cinnamon and stir with wooden spoon. Continue stirring for 3-5 minutes or until mixture is evenly but lightly browned. Preheat oven to 350 degrees.

With pastry brush or paper towel spread a 1 quart mold, souffle dish or deep cake pan with the 2 teaspoons soft butter and cover bottom with 1/2 inch layer of browned crumbs. Pour on a thick layer of applesauce, another layer of crumbs, alternating until all crumbs and applesauce are used.

Top with layers of bread crumbs and dot with 2 tablespoons of butter cut into small bits. Bake 25 minutes in center of oven remove from oven and let cake cool to room temperature. Serve alone or with cold vanilla sauce. Serves 4-6.

VANILYSAS (Cold Vanilla Sauce) :
1/4 c. sugar
2 egg yolks
1 tsp. vanilla
1 tbsp. cornstarch
2 c. light cream
1 tsp. light cream

Mix sugar and cornstarch in heavy 2 quart stainless steel saucepan. Beat the egg yolks and beat the egg yolks and cream together in a bowl and pour slowly into sugar and cornstarch in the saucepan, beating constantly with a wire whisk. Continue to whisk oven low heat until sauces is smooth and thick. Do not boil. Remove pan from heat and stir in vanilla. Immediately transfer sauce to bowl, cool then cover with plastic wrap and chill. Serve the cold sauces in a sauce boat with apple cake. Vanilla ice cream also makes a suitable topping for apple cake or frozen yogurt.

Apple Cake

3 large Bramley apples
1 stick (125 g) butter
1/2 cup (125 g) caster sugar
1/2 cup (125 g) flour (strong white)
2 eggs
1 tsp baking powder
1 tsp cinnamon
1/4 cup (50 g) ground almonds
3 tbs brown sugar
1 tbs icing sugar

Preheat the oven to 390. Grease a deep 9 inchspringform cake tin.

Peel, core and cut the apples into 1/2 inch pieces.

Using an electric hand whisk or stand in mixer, cream together the soft butter and caster sugar until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth. Sift the remaining flour and the baking powder into the bowl.

Spoon the mixture into the prepared cake tin. Toss the apples on the mixture fairly evenly. Sprinkle with brown sugar and cinnamon and then spread the grounded almonds. Finish of with a thin layer of icing sugar on top before you place the baking tin in the oven.

Bake in the oven for 30 – 40 minutes. It should be golden brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.

Remove the cake from the oven and allow to cool in the tin for 10 minutes. Serve warm with whipped cream or a scoop of vanilla ice cream if desired.