Moist apple cake cooked right in the pressure cooker then drizzled with a maple glaze
Prep Time10 minutesmins
pressuring and resting20 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake, instant pot, pressure cooker
Servings: 10
Calories: 274kcal
Author: Cindy Hopper
Ingredients
For the Cake:
1 1/2cupsall-purpose flour
1/2teaspoonapple pie spice
1teaspoonground cinnamon
1/4teaspoonsalt
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/2cupbuttersoftened
1cupgranulated sugar
2large eggs
1cupnatural applesauce
1Granny Smith applecored, peeled and diced
For the Glaze:
2Tbspbuttermelted
1tspmaple extractflavoring
1/4cmilk
powdered sugar
Instructions
DIRECTIONS FOR CAKE
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the applesauce and mix until combined well.
Add the dry ingredients mixing until just combined.
Stir in diced apple.
Spoon batter into a half-sized bundt pan sprayed with non-stick spray. Cover with foil, tightly.
Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When the valve drops carefully remove the lid.
Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. Use caution removing foil from pan, don't burn yourself.
After 10 minutes, remove from pan and cool on a wire rack.
When cake is cool drizzle with maple glaze.
DIRECTIONS for GLAZE
In a small bowl combine melted butter and milk, whisk together.
Add maple flavoring and stir together.
Add powdered sugar to desired consistency (I like my a little thicker, but thin enough to drizzle from the end of my whisk).
Notes
If you get it too thick, just add milk (a tiny bit at a time) until it's the consistency you want.