Apple Cake with Madagascar Bourbon Vanilla

 

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Preparation

1. Prepare the vanilla

Place the Madagascar Bourbon vanilla pod on a board.

Using the tip of a knife, carefully split it lengthwise. Then open the pod and scrape the inside with the back of the blade to collect the seeds.

Set the seeds aside for the batter.

Do not discard the pod. Even after collecting the seeds, it still contains many aromatic compounds. It can be used to infuse the milk in the recipe or reused to make homemade vanilla sugar.

2. Prepare the apples

Peel the apples, remove the cores, then cut them into quarters or thin slices.

Drizzle with lemon juice to prevent them from oxidizing.

In a frying pan, melt the 20 g of butter over low heat.

Add the apples and the brown sugar.

If you would like a stronger vanilla aroma, add the half pod used for the recipe.

Sauté the apples for 4 to 5 minutes, just to start softening them and lightly caramelizing them.

Remove the pod before continuing with the recipe.

The apples should remain firm enough to finish cooking in the cake.

3. Prepare the batter

Preheat the oven to 180 °C.

Melt the 100 g of butter, then let it cool slightly.

In a mixing bowl, whisk the eggs with the sugar for 1 to 2 minutes.

Add the vanilla seeds and mix.

Then pour in the melted butter (cooled slightly), followed by the milk.

Mix until smooth.

In another bowl, combine the flour, baking powder, and the pinch of salt.

Gradually fold the dry ingredients into the wet mixture.

Mix just until you have a smooth batter. Avoid overmixing to keep the cake soft.

4. Add the apples

Butter and flour a 22 to 24 cm diameter cake tin.

Pour about half of the batter into the tin.

Spread some of the apples over the batter.

Pour in the remaining batter, then arrange the remaining apples on top.

For an attractive presentation, you may arrange the slices in a rosette pattern.

Lightly sprinkle with brown sugar and add a few small knobs of butter.

5. Bake the cake

Bake in a preheated oven at 180 °C for about 40 to 45 minutes.

The time may vary depending on the oven and the size of the tin.

To check doneness, insert the blade of a knife or a wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs, but no runny batter.

Let cool for about 15 minutes before turning out.

The cake can be enjoyed slightly warm or completely cooled.