Special equipment: four to six 3-inch ramekins
For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely.
Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins.
For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Corinna Valdez