Pour batter into an 11-inch springform tube run with a knife through it to remove air bubbles and bake for about 30-35 minutes until golden brown and bounces back to touch.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.