Instant Pot Apple Cake
User Reviews
4.4
Instant Pot Apple Cake
Description
Instant Pot Apple Cake uses diced tart Granny Smith apples mixed with cinnamon and sugar, layered with a smooth batter infused with orange juice and vanilla extract. The cake is assembled in alternating layers within a springform pan, then sealed and cooked in the Instant Pot using steam pressure. This method gently cooks the cake, preserving moisture and providing a soft texture with visible apple pieces that offer bursts of fruitiness. The moderate sweetness balances the tart apples and spice.
This cake can be served as a dessert or snack, highlighting fresh apples and warm spices. The layered assembly helps distribute fruit evenly, creating a textured bite throughout.
Nutrition information varies based on ingredients and serving size, so adjust accordingly. The use of a springform pan and foil cover is important to prevent water from contacting the cake.
Ingredients
- 3 cups apple diced (about 4 apples, Granny Smith variety
- 1/2 Tablespoons ground cinnamon
- 1 1/2 cups flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup canola oil
- 3/4 cup sugar + 2 Tablespoons
- 2 Tablespoon orange juice pulp free
- 1 teaspoon vanilla extract
- 2 egg large
Instructions
- Combine diced apples, cinnamon, and 2 tbsp sugar in a medium mixing bowl and set aside.
- Sift together flour, baking powder, and salt in a large mixing bowl.
- In separate mixing bowl, whisk together the oil, orange juice, sugar, vanilla and eggs until well combined. Gradually stir dry ingredients into wet ingredients until you have a smooth batter.
- Coat your springform pan with non-stick baking spray.
- Pour half the batter into the springform pan, then cover with half of the diced apples. Repeat with the rest of the batter and diced apples so that you have 4 layers.
- Cover the springform pan with foil.
- Add 1 cup of water into the insert of the IP and place the trivet inside. Set the springform onto the trivet and close the lid.
- Select manual (high) and set the time for 60 minutes.
- Once the timer goes off, allow to natural pressure release before removing the lid.
- Carefully take out the trivet and remove the foil from the springform pan.
- Allow the cake to cool completely before removing the springform.
- Dust with powdered sugar and cinnamon and enjoy!
Notes
- Nutrition values are approximate and depend on ingredient specifics and portions used.
- Use a springform pan and cover it tightly with foil to prevent water from entering the cake during Instant Pot cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 162mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
