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    Instant pot apple and cinnamon cake

    March 24, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    A delicious and moist instant pot apple and cinnamon cake, perfect served with a dollop of ice cream.

    Instant pot apple and cinnamon cake

    Instant pot apple and cinnamon cake

    A delicious and moist cake, perfect served with a dollop of ice cream
    Print Pin Rate
    Course: Dessert
    Cuisine: American, English
    Keyword: Instant pot apple and cinnamon cake, instant pot apple cinnamon cake, Instant pot cake
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Leave under pressure: 20 minutes minutes
    Servings: 6
    Calories: 476kcal

    Ingredients

    Filling

    • 300 g Apples (Cored and diced) Most eating apples will work.
    • 2 tbsp Brown sugar White would be fine.
    • 2 tsp Cinnamon

    Cake bater

    • 300 g Plain flour All-purpose in USA.
    • ½ tsp Salt
    • 2 tsp Baking powder
    • 150 g White sugar I used granulated.
    • 2 tsp Vanilla extract
    • 100 ml Vegetable oil
    • 2 tbsp Lemon juice
    • 2 Large Eggs Room temperature.
    Metric - US Customary

    Instructions

    • Core and dice the apples. Add to a bowl with the sugar and cinnamon. Toss together and set to one side.
    • In a large bowl, mix together the flour, salt and babing powder.
    • In a separate bowl using an electric whisk, blend together the sugar, vanilla, oil, lemon juice and eggs.
    • Fold the wet ingredients into the dry.
    • Grease a 15cm (7inch) springform cake tin (I add parchment to the bottom as well).
    • Add around half the batter to the tin and then add half of the apple mixture. Add the remaining batter and then the remaining apples. Cover the tin with tin foil.
    • Add the trivet to the instant pot and then add 300ml (1 ½ cups) of cold water.
    • Make a sling using tin foil and use it to put the cake tin into the instant pot.
    • Put the lid on and set to high pressure for 65 minutes. Leave under pressure for 20 minutes and then perform a quick release.
    • Carefully remove the tin from the instant pot using the sling. Leave to cool for around 15 minutes before removing the cake from the tin.
    • Either serve straight away with a dollop of ice cream or cream. Alternatively leave to cool fully and sprinkle with icing (powdered) sugar.

    Video

    Notes

    This cake is very moist and should keep for up to 5 days in a sealed container.

    Nutrition

    Calories: 476kcal | Carbohydrates: 69g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1330mg | Potassium: 146mg | Fiber: 3g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 3mg
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