Print

Instant Pot Apple Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 90 reviews

This Instant Pot Apple Cake is a moist and flavorful dessert featuring layers of spiced Granny Smith apples and a tender cake batter. Perfectly cooked using the pressure cooker, it delivers a warm, comforting treat with a hint of cinnamon and nutmeg, ideal for fall or any cozy gathering.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Ingredients

For the Apples:

  • 3 medium-large Granny Smith apples, peeled and diced (approx. 2.5-3 cups)
  • 2 TBSP brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For the Cake Batter:

  • 1/2 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 TBSP sour cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Prepare Instant Pot: Pour 1 cup of water into the insert pot of your Instant Pot and set the trivet in place. Spray a 7×3″ baking pan with baking spray to prevent sticking.
  2. Mix Apples: In a mixing bowl, combine the diced apples with brown sugar, cinnamon, and nutmeg, tossing well to evenly coat the fruit with spices and sugar.
  3. Create Wet Batter: In the bowl of a stand mixer fitted with a paddle attachment, combine vegetable oil, granulated sugar, and brown sugar. Mix until ingredients are well incorporated.
  4. Add Wet Ingredients: Add sour cream, eggs, and vanilla extract to the mixer bowl; continue mixing until the batter is smooth and fully blended.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg thoroughly.
  6. Mix Batter: With the mixer running on low speed, gradually add the dry ingredients into the wet ingredients. Mix just until combined. The batter will be thick.
  7. Layer Batter and Apples: Spoon half of the batter into the prepared baking pan, smoothing it out. Then spread half of the apple mixture over the batter. Repeat by layering the remaining batter over the apples and topping with the rest of the apples.
  8. Cook in Instant Pot: Cover the baking pan loosely with foil, then carefully lower it onto the trivet inside the Instant Pot. Close the lid and seal the vent.
  9. Pressure Cook: Select a cook time of 60 minutes at high pressure. After cooking, allow a natural pressure release for 10 minutes before performing a quick release of remaining pressure.
  10. Cool and Serve: Carefully lift the pan out of the pot and remove the foil. Let the cake cool in the pan for at least 10 minutes before serving. Best enjoyed warm with vanilla ice cream or whipped cream as a topping.

Notes

  • For a citrus twist, add 1 tablespoon of freshly grated orange zest to the batter along with the wet ingredients.
  • Ensure the pan fits inside your Instant Pot with the lid on and trivet in place before starting.
  • Use Granny Smith apples for the perfect balance of tartness and firmness that holds up well during cooking.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and gently warmed before serving.

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