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Vanilla Bean Apple Bundt Cake

I recently came across a vanilla cane sugar with actual vanilla bean seeds in it. It is so far superior to artificially flavored vanilla sugar that I decided to use it as the main flavoring in this recipe. If you cannot find this sugar, take a vanilla bean, cut a slit on one side, and use a sharp knife to scrape out the seeds inside. Combine the seeds with 1-1⁄2 cups of granulated sugar, mixing together well. Submerge the opened vanilla pod in the sugar as well. It’s heavenly. Let the mixture sit for 24 hours. You cannot compare the taste of this sugar to that of fake vanilla sugar.

Ingredients:

6 McIntosh apples, peeled, cored and quartered

1⁄4 cup vanilla sugar (see above)

1-1⁄2 Tbsp freshly squeezed lemon juice

1⁄2 tsp cinnamon

Cake-

1 cup + 2 Tbsp oil

2 cups granulated sugar

5 large eggs

2 Tbsp pure apple or orange juice

3 cups all-purpose flour

3-1⁄2 tsp baking powder

1⁄2 tsp salt

Preheat the oven to 325°F. Grease a 10- or 12-cup Bundt cake pan with baking spray.

Slice the apples very thinly, using the slicing attachment of a food processor. Place them in a bowl. And the vanilla sugar, lemon juice and cinnamon. Let sit for 20 minutes

Cake: Mix together the oil and sugar in the bowl of a standing mixer fitted with the whisk attachment. Add the remaining ingredients and mix until well combined.

Place 1 cup of the batter in the bottom of the prepared Bundt cake pan. Layer about 1⁄3 of the apple mixture on top of the batter. Pour on another thin layer of batter, add another layer of apples. Layer the batter and apples one more time, but make sure there is at least a thin layer of batter covering the top layer of apples.

Bake in the center of the preheated oven for 1 hour. Remove the cake to a wire rack. Let the cake sit in the pan for about 5 minutes and then turn it upside down onto a plate, removing the Bundt pan. Let cool completely.

Makes 12 servings.

Recipe reprinted from COOKING INSPIRED: Bringing Creativity and Passion Back into the Kitchen By Estee Kafra

Distributed by Feldheim Publishers; September 2013

Back to: 3 Scrumptious Winter Dishes to Warm You Up

Photo credit: Cooking Inspired by Estee Kafra

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