Vanilla Bean Apple Bundt Cake
Recipe type: Dessert
Makes: 16 – 20 servings
Vanilla Bean Apple Bundt Cake Serves 16 – 20 Adapted from the Baker Chick
  • For the apples:
  • 1½ pounds (~3) granny smith apples (4 cups peeled and chopped)
  • ½ ounce (1 tablespoon) unsalted butter at room temperature
  • 1 whole vanilla bean
  • 1 tablespoon granulated sugar
  • For the cake:
  • 13⅞ ounces all-purpose flour (~3 cups)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces (1 cup / 2 sticks) unsalted butter melted and cooled
  • ⅓ cup vegetable oil
  • 8¼ ounces (~1 cup tightly packed light brown sugar)
  • 3¾ ounces (~1/2 cup) granulated sugar
  • 2 x-large eggs + 1 x-large yolk OR 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  1. Preheat over to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. Cut the vanilla bean open and scrape the seeds from inside into a large skillet with 1 tablespoon of butter; place skillet over stove on medium heat and stir until butter is melted
  4. Add pod from vanilla bean, apples, and tablespoon of sugar; let cook for 5-7 minutes, stirring occasionally until apples are softened
  5. In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
  6. In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined
  7. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  8. Remove bowl from mixer and fold in the apples; do not overmix
  9. Pour batter into prepared bundt pan and bake for 33-37 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
  10. Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel
Adapted from the Baker Chick
Make ahead tip: Prepare cake up to two days ahead of time and wrap tightly with seran wrap.
Recipe by Keep It Sweet Desserts at