Vanilla-Poached Apple Cake

One of the first signs of autumn in the Bay Area is the emergence of apples. Gravensteins and Pink Pearls are the first varieties to pop up in the market, reminding chefs and patrons alike that it’s time to start thinking of the cooler days to come. I like to use a tart apple for this cake because of how well it balances the flavor of the vanilla beans. Gravensteins or Lady apples would be my first choices for local varieties of apples, but Granny Smith or Honeycrisp would also be wonderful