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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 sitfor 24 hours. You cannot compare the taste of this sugar to that of fake
6 McIntosh apples, peeled, cored and quartered
1⁄4 cup vanilla sugar
1-1⁄2 Tbsp freshly squeezed lemon juice
1⁄2 tsp cinnamon
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
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