Assemble and Bake
Preheat oven to 425° F and position rack in lower third of the oven. Grease 8 ceramic dishes with 1-2 tablespoons solid butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
Using a bread knife, remove crusts from bread. Center the bottom of your mold over one of the bread squares to use as a guide to cut a round piece of bread that will fit into the mold. Cut 20 round pieces in this way. Ten will be for the bottom and 10 will be used for the top of each cake. Dip each piece in melted butter and place one at the bottom of each mold and reserving the remaining ten.
Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of your molds, buttered-sides against mold and overlapping each other by about 1/2". Vertically shingle 6 of the rectangles in this way to completely line each mold.
Spoon the apple filling into bread-lined molds, mounding it slightly in center.
Place the remaining 10 rounds of bread on top of filling, buttered-sides up. Press down lightly.
Bake cakes for 30 minutes uncovered, then cover loosely with aluminum foil and bake for an additional 15-20 minutes, until the bread is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and molds to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the cake out onto your serving plates.
Pour caramel apple sauce over warmed Apple Cakes and serve with your favorite vanilla ice cream.
Source: Today Show
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