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1
FOR THE APPLE CAKE: In a heavy 8 to 10 inch skillet, melt the 8 tablespoons of butter over moderate heat.
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2
When the foam subsides, add the bread crumbs and the sugar and cinnamon, and stir with a wooden spoon.
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3
Continue stirring for 3 to 5 minutes, or until the mixture is evenly but lightly browned.
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4
Preheat the oven to 375F.
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5
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 1/2 inch layer of the browned crumbs.
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6
Pour on a thick layer of the applesauce, then another of bread crumbs, alternating until all of the bread crumbs, and applesauce are used.
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7
Top with a layer of bread crumbs, and dot with the 2 tablespoons of butter cut into small bits.
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8
Bake for 25 minutes in the center of the oven, then remove from the oven and let the cake cool to room temperature.
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9
Serve alone or with cold vanilla sauce.
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10
FOR THE COLD VANILLA SAUCE: Mix the sugar, cornstarch and salt together in a heavy 1 1/2 to 2 quart stainless steel or enameled saucepan.
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11
Beat the egg yolks and cream together in a bowl and pour slowly into the sugar, cornstarch and salt in the saucepan, beating constantly with a wire whisk.
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12
Continue to whisk over low heat until the sauce is smooth and thick, but do not let it boil.
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13
Remove the pan from the heat and stir in the vanilla.
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14
Immediately transfer the sauce to a bowl, cool, then cover with plastic wrap and chill.
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15
Serve the cold sauce in a sauce boat with apple cake or other suitable desserts.
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16
Or, spoon a little sauce over each serving of the dessert before presenting it at the table.
