Instant Pot Apple Cake is soft, moist, and infused with the warm tastes of cinnamon and orange. It’s also loaded with fresh fruit for enhanced savor and texture!
If you didn’t know before, you can simply and conveniently bake desserts in the pressure cooker. Actually, it is my favorite way of cooking cakes, cookies, muffins, and much more.
Instant Pot Apple Cake is very moist and studded with sweet, spiced apples all throughout. We’re also adding cinnamon and orange zest to the batter. This is the super dessert to serve at any time of the year.
If you are looking for a quick and easy way to make a delicious and tasty cake, then this is the way to go! The Instant Pot’s steamy environment gives this baked treat a soft and tender crumb, with juicy bits of fruit in the cake itself.
Instant Pot Apple Cake Recipe
2 1/2 cups apples (cored, peeled, and diced into small chunks)
1/2 tablespoon ground cinnamon
1 teaspoon nutmeg
2 tablespoons brown sugar
1 1/2 cups flour
1/2 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup brown sugar
1 tablespoon orange zest
1 1/2 teaspoon vanilla extract
2 large eggs (at room temperature)
First In a medium bowl toss chopped apples with cinnamon, nutmeg, and b sugar, and brown, set aside.
Grease a 7” cake pan or springform pan and set it aside.
In a big bowl mix dry ingredients: flour, baking powder, cinnamon, and salt. Set aside.
Then In a separate bowl, whisk wet ingredients: oil, orange zest, sugars, vanilla, and eggs.
Combine wet ingredients into dry until well combined. The batter will be very thick.
Pour half of the batter into the prepared cake pan.
After spread half of the apples on top of the batter.
Add the remaining batter on top of the apples and spread the remaining apples and any juices on top.
Cover the cake pan tightly with aluminum foil. Wrap it in foil. Cover with saran wrap.
Add 1 cup of water to the inner pot of the Instant Pot.
Put the cake pan wrapped in foil on a trivet with handles and place it into the Instant Pot.
Cook on High Pressure for sixty -60- minutes. Once done use Natural Pressure Release, once all the pressure has been released open the IP.
Prudently take the trivet out of the instant pot, unwrap the foil and allow the cake to cool for fifteen -15- minutes and then remove it from the pan.
Sprinkle with powdered sugar or serve warm with vanilla ice cream.
Calories: 474 Carbohydrates: 71 Protein: 5 Fat: 20 Saturated Fat: 15 Trans Fat: 1 Cholesterol: 55 Sodium: 221 Potassium: 238 Fiber: 3 Sugar: 44 Vitamin A: 115 Vitamin C: 4 Calcium: 83 Iron: 2