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.