Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8 people
Layers and layers of moist cake and juicy apples in each bite – this cake sure is impressive! Simple ingredients are thrown in the Instant Pot and set to cook. How can I not love this recipe? It’s a no-fuss, simply set and forget.
This dessert is the perfect treat to welcome fall. The combination of apples and cinnamon is to die for! This cake is one heck of crazy good stuff that I can devour for breakfast, snack, dessert, or pretty much all the time!
Ingredients
3 c. Granny Smith Apples diced (about 4 apples)
1/2 tbsp ground cinnamon
1 1/2 c. flour
1/2 tbsp baking powder
1/2 tsp kosher salt
1/2 c. canola oil
3/4 c. sugar + 2 Tablespoons
2 tbsp pulp-free orange juice
1 tsp vanilla extract
2 large Eggs
How to make Instant Pot Apple Cake
Step 1: In a medium mixing bowl, combine the diced apples, cinnamon, and 2 tablespoons of sugar. Set aside.
Step 2: In a large mixing bowl, sift the flour, baking powder, and salt.
Step 3: Place the oil, orange juice, sugar, vanilla, and eggs in a different mixing bowl and whisk until well mixed. Into the wet ingredients slowly stir in the dry ingredients until smooth.
Step 4: Using a non-stick baking spray, grease a springform pan.
Step 5: Into the prepared pan, pour half of the batter and top with half of the diced apples. Repeat to make four layers. Then, cover the pan with foil.
Step 6: Into the insert of the IP, pour in a cup of water, then place the trivet inside. Onto the trivet, set the pan. Cover and secure the lid. Set the timer for 60 minutes on manual (high).
Step 7: Allow natural pressure release once the timer goes off, then remove the lid. Take the trivet out very carefully, then uncover the pan. Let the cake cool completely, then remove it from the pan.
Step 8: Before serving, dust with powdered sugar and cinnamon. Enjoy!
Nutrition Facts:
Calories: 325kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 162mg | Potassium: 174mg | Fiber: 2g | Sugar: 24g | Vitamin A: 95IU | Vitamin C: 4.3mg | Calcium: 50mg | Iron: 1.4mg
Ingredients
- 3 c. Granny Smith Apples diced (about 4 apples)
- 1/2 tbsp ground cinnamon
- 1 1/2 c. flour
- 1/2 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 c. canola oil
- 3/4 c. sugar + 2 Tablespoons
- 2 tbsp pulp-free orange juice
- 1 tsp vanilla extract
- 2 large Eggs
Instructions
Step 1: In a medium mixing bowl, combine the diced apples, cinnamon, and 2 tablespoons of sugar. Set aside.
Step 2: In a large mixing bowl, sift the flour, baking powder, and salt.
Step 3: Place the oil, orange juice, sugar, vanilla, and eggs in a different mixing bowl and whisk until well mixed. Into the wet ingredients slowly stir in the dry ingredients until smooth.
Step 4: Using a non-stick baking spray, grease a springform pan.
Step 5: Into the prepared pan, pour half of the batter and top with half of the diced apples. Repeat to make four layers. Then, cover the pan with foil.
Step 6: Into the insert of the IP, pour in a cup of water, then place the trivet inside. Onto the trivet, set the pan. Cover and secure the lid. Set the timer for 60 minutes on manual (high).
Step 7: Allow natural pressure release once the timer goes off, then remove the lid. Take the trivet out very carefully, then uncover the pan. Let the cake cool completely, then remove it from the pan.
Step 8: Before serving, dust with powdered sugar and cinnamon. Enjoy!
