Instant Pot Apple Cake
Instant Pot Apple Cake is soft, moist, and infused with the warm flavors of cinnamon and orange.
Servings 6 servings
- 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
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 large bowl mix dry ingredients: flour, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, whisk wet ingredients: oil, orange zest, sugars, vanilla, and eggs.
Mix wet ingredients into dry until well combined. The batter will be very thick.
Pour half of the batter into the prepared cake pan.
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.
Add 1 cup of water to the inner pot of the Instant Pot.
Place the cake pan wrapped in foil on a trivet with handles and place it into the Instant Pot.
Cook on High Pressure for 70 minutes. Once done use Natural Pressure Release, once all the pressure has been released open the IP.
Carefully take the trivet out of the instant pot, unwrap the foil and allow the cake to cool for 15 minutes and then remove it from the pan.
Sprinkle with powdered sugar or serve warm with vanilla ice cream.
Calories: 474kcal | Carbohydrates: 71g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 221mg | Potassium: 238mg | Fiber: 3g | Sugar: 44g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg