2large green applespeeled and cut into 1/16″ slices
8oz. cream cheesesoftened
In a saucepan, add the milk. Split the vanilla bean in half and scrape out the seeds. Whisk in the spices and turn burner to low heat. Toss is vanilla bean and bring milk to a simmer. Once milk is hot, remove from the heat and add in pieces of butter. Stir until butter is melted. Set aside to let cool.
Preheat oven to 375 degrees F and prepare a bundt pan by lightly greasing with butter. In a large bowl, combine the flours, baking soda and sea salt. In a separate bowl, whisk together the cooled milk mixture, eggs, yogurt and maple syrup. Pour the wet ingredients into the dry and stir until well combined.
Peel and core the apples, then slice into thin slices (as thin as you can get - I used my mandoline.) Pour 1/4 of the batter into the bundt pan, layer 1/3 of the apples over, and repeat twice more so that there are three layers of batter and three layers of apples. Pour the final batter over the apples. Bake for 40-45 minutes until the cake springs back when pressed and a knife comes out clean when inserted into the cake.
Remove the cake from the oven and let cool in the pan. Once the cake is cool or nearly cool, loosen the sides of the cake and flip over. Tap the top a few times if need be.
Once the cake is cooled, combined the butter and cream cheese in the bowl of a stand mixer (or a regular bowl). Beat the two together until well combined. Add in half the powdered sugar, heavy cream and vanilla. Continue to beat until the frosting becomes smooth. Add the remaining powdered sugar and continue to beat. Frost the cake and sprinkle with cinnamon if desired. If the cake is extra crumbly, take roughly 1/4 of the frosting to form a crumb-base. Freeze for 15 minutes and then frost the cake as normal. The base layer helps keep the crumbs in check!
Try this tasty holiday recipe for Spiced Apple Bundt Cake.