I recently came across a vanilla cane sugar with actual vanilla bean seeds in it. It is so far superior from 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 in one side, and use a sharp knife to scrape the inside seeds out. Mix those seeds with 1-1/2 cups of sugar, to create your own authentic vanilla studded sugar. Mix the sugar and the seeds to combine well, and place the pod in as well. let site for 24 hours. You cannot compare the taste of this sugar of that of fake vanilla sugar.
6 McIntosh apples peeled, cored and quartered
¼ cup vanilla sugar (see note)
1-½ tablespoons pure lemon juice
1 cup +2 tablespoons oil
2 cups sugar
3 cups flour
3-½ teaspoons baking powder
½ teaspoon salt
2 tablespoons pure apple or orange juice
Preheat the oven to 325 degrees. Grease a 10 or 12 cup Bundt pan with baking spray.
Slice the apples very thinly, using the slicing attachment of a food processor. Place them in a bowl. Add 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 1/2 of the apples 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.