Vanilla Bean Apple Bundt Cake

This moist cake is loaded with chunks of apples.  The vanilla bean in the cake and the caramel sauce enhances the flavor in a wonderful way. So many apples, moist cake, vanilla bean throughout AND in the caramel sauce… it is a winner.  

Vanilla Bean Apple Bundt Cake

Yield: 16 – 20 servings

Ingredients:

- For the apples:

- 1 1/2 pounds (~3) granny smith apples (4 cups peeled and chopped)

- 1/2 ounce (1 tablespoon) unsalted butter at room temperature

- 1 whole vanilla bean

- 1 tablespoon granulated sugar

- For the cake:

- 13 7/8 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

- 1/3 cup vegetable oil

- 8 1/4 ounces (~1 cup tightly packed light brown sugar)

- 3 3/4 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

Instructions:

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

Notes: Adapted from the Baker Chick

Make ahead tip: Prepare cake up to two days ahead of time and wrap tightly with seran wrap.