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Instant Pot Apple Cake Recipe

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3.8 from 13 reviews

This Instant Pot Apple Cake is a moist and flavorful dessert featuring layers of tender Granny Smith apples and spiced cake batter. Perfect for autumn or any time you crave a comforting, home-baked treat, this recipe uses the Instant Pot for a quick and easy way to get a delicious apple cake with minimal fuss.

Ingredients

Apple Mixture

  • 3 cups Granny Smith apples, diced (about 4 apples)
  • 1/2 tablespoon ground cinnamon
  • 2 tablespoons sugar (divided from total sugar)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup canola oil
  • 3/4 cup sugar (plus 2 tablespoons for apple mixture)
  • 2 tablespoons pulp-free orange juice
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Prepare Apple Mixture: Combine the diced Granny Smith apples, 1/2 tablespoon ground cinnamon, and 2 tablespoons sugar in a medium mixing bowl. Set this mixture aside to allow the flavors to meld.
  2. Sift Dry Ingredients: In a large mixing bowl, sift together 1 1/2 cups flour, 1/2 tablespoon baking powder, and 1/2 teaspoon kosher salt to ensure even distribution and no lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk together 1/2 cup canola oil, 3/4 cup sugar, 2 tablespoons orange juice, 1 teaspoon vanilla extract, and 2 large eggs until the mixture is smooth and well combined.
  4. Combine Batter: Gradually add the sifted dry ingredients to the wet ingredients, stirring gently until you achieve a smooth batter consistency without overmixing.
  5. Prepare Pan: Coat a springform pan with non-stick baking spray to prevent the cake from sticking during cooking.
  6. Layer Batter and Apples: Pour half of the batter into the prepared springform pan. Spread half of the diced apple mixture evenly over the batter. Repeat by layering the remaining batter and apple mixture to create four distinct layers.
  7. Cover Pan: Cover the springform pan tightly with aluminum foil to prevent moisture from entering during cooking.
  8. Set Up Instant Pot: Pour 1 cup of water into the Instant Pot insert and place the trivet inside. Carefully place the covered springform pan on the trivet.
  9. Cook: Close and lock the Instant Pot lid. Set to Manual or Pressure Cook on High for 60 minutes to bake the cake through steam pressure.
  10. Release Pressure: When the cooking cycle finishes, allow the pressure to release naturally before opening the lid to prevent the cake from collapsing.
  11. Remove Cake: Using oven mitts, carefully remove the trivet along with the springform pan from the Instant Pot. Remove the foil carefully to avoid condensation dripping onto the cake.
  12. Cool: Let the cake cool completely in the pan before releasing the springform and transferring it to a serving plate.
  13. Serve: Dust the cooled cake with a mixture of powdered sugar and cinnamon for a delicious finishing touch. Slice and enjoy!

Notes

  • Using Granny Smith apples adds a tart flavor that balances the sweetness in the cake.
  • Make sure to tightly seal the springform pan with foil to prevent water from the Instant Pot from leaking into the cake.
  • You can substitute canola oil with another neutral oil like vegetable oil or melted coconut oil.
  • Allowing natural pressure release is important for cake texture; do not force open the lid or use quick release.
  • Serve the cake with whipped cream or vanilla ice cream for an extra special dessert.

Find it online: https://bitezly.com/instant-pot-apple-cake-recipe/