| |
|
What You Need:
(To Serve: 4 to 6 )
|
|
|
|
1½ teaspoons cinnamon
2 teaspoons soft butter
2½ cups applesauce, ginned or freshly made
2 tablespoons unsalted butter, cut into ¼-inch bits
8 tablespoons (1 quarter-pound stick) unsalted butter
3 cups dry bread crumbs
3 tablespoons sugar
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 8- to 10-inch skillet, melt the 8 tablespoons of butter over moderate heat. When the foam subsides, add the bread crumbs and the sugar and cinnamon, and stir with a wooden spoon.
|
2. Continue stirring for 3 to 5 minutes, or until the mixture is evenly but lightly browned.
|
3. Preheat the oven to 375°. With a pastry brush or paper towel, spread a 1-quart mold, souffle dish or deep cake pan with the 2 teaspoons of soft butter and cover the bottom with a ½-inch layer of the browned crumbs.
|
4. Pour on a thick layer of the applesauce, then another of bread crumbs, alternating until all of the bread crumbs and applesauce are used.
|
5. Top with a layer of bread crumbs, and dot with the 2 tablespoons of butter cut into small bits. Bake for 25 minutes in the center of the oven, then remove from the oven and let the cake cool to room temperature.
|
6. Serve alone or with cold vanilla sauce.
|
|
|
|
|
