The cake and cider sauce can be refrigerated for up to 3 days.
Cooking Club Tip: Choose vanilla beans that are plump, moist and fragrant, not dried out and brittle. Beans from Madagascar (thought by many to be the best) and Mexico have a rich vanilla taste. To scrape out the seeds, open up the bean and run the blunt edge of the knife from one end to the other. The contents of one whole bean is equal to one tablespoon pure vanilla extract. To store vanilla beans, wrap them tightly in plastic wrap and put in an airtight container.
A late-harvest Chenin Blanc from the Loire Valley in France will highlight the tart cider.