Post by Loupy on Oct 8, 2017 14:22:24 GMT -7
Instant Pot Pumpkin Apple Cake
From: Justine @ temeculablogs.com/instant-pot-pumpkin-apple-cake/
The most delicious Instant Pot pumpkin apple cake that’s moist and perfect for Fall. Great breakfast or dessert bread cooked right in your pressure cooker!
This is basically what you will need to make this Instant Pot pumpkin apple cake:
6 cup bundt pan – fits in the 6qt. and 8qt pots
Pumpkin
Sugar
Flour
Eggs
Oil
Apple juice or apple cider is what I used and gave it a richer apple flavor
1 Large apple
Baking soda
Spices
Tub of vanilla frosting – optional, I melted about 1 c. and drizzled over the top
Prep time: 15 min
Cook time: 23min
Total time: 38 min
Serves: 16
Ingredients
1/2 can pumpkin 15 oz., about 1 cup
1/2 tsp cinnamon
1 tsp baking soda
1 1/2 c sugar
2 eggs
1/2 c vegetable oil
1/4 c apple juice or apple cider
1/2 c apples peeled and diced
1/4 c walnuts crushed, optional
1/2 tsp pumpkin pie spice
1 c vanilla frosting optional
1 1/2 c flour
Instructions:
Combine baking soda and flour in one bowl, mix.
Add all other ingredients except the apples and walnuts.
Use a mixer on low to blend wet ingredients.
Slowly add in dry ingredients and mix on low to combine well until smooth.
Add diced apples and walnuts and mix with a spoon.
Spray the inside of your bundt pan with non stick spray and spoon in your mixture so your bundt pan is half - 3/4 full.
(this batter will make 2 smaller cakes in your bundt or 1 large one, keep in mind it won't really rise so overflowing isn't really an issue)
Put aluminum foil over the top of your bundt pan.
Put a trivet or small glass bowl upside down inside your Instant Pot or pressure cooker.
Pour 2 cups of water around trivet.
Create a sling with a rolled up piece of aluminum foil and put it under your bundt pan so you can grab the sides and lower it down on to the trivet inside your Instant Pot.
Put lid on and set to manual, pressure, high, for 23 minutes.
Do a natural release, carefully lift lid making sure excess water doesn't fall on to aluminum foil.
Lift bundt pan out of Instant Pot using aluminum foil sling "handles".
Remove aluminum foil on top.
Allow to cool a bit before flipping over to keep bundt in tact.
Serve!
Can warm vanilla frosting and pour on top if desired.
Nutritional Information
Calories: 155
Total Fat: 8g
Sat Fat: 5g
Cholesterol: 20 mg
Sodium: 86mg
Potassium: 23mg
Carbs: 20g
Sugars: 19g
From: Justine @ temeculablogs.com/instant-pot-pumpkin-apple-cake/
The most delicious Instant Pot pumpkin apple cake that’s moist and perfect for Fall. Great breakfast or dessert bread cooked right in your pressure cooker!
This is basically what you will need to make this Instant Pot pumpkin apple cake:
6 cup bundt pan – fits in the 6qt. and 8qt pots
Pumpkin
Sugar
Flour
Eggs
Oil
Apple juice or apple cider is what I used and gave it a richer apple flavor
1 Large apple
Baking soda
Spices
Tub of vanilla frosting – optional, I melted about 1 c. and drizzled over the top
Prep time: 15 min
Cook time: 23min
Total time: 38 min
Serves: 16
Ingredients
1/2 can pumpkin 15 oz., about 1 cup
1/2 tsp cinnamon
1 tsp baking soda
1 1/2 c sugar
2 eggs
1/2 c vegetable oil
1/4 c apple juice or apple cider
1/2 c apples peeled and diced
1/4 c walnuts crushed, optional
1/2 tsp pumpkin pie spice
1 c vanilla frosting optional
1 1/2 c flour
Instructions:
Combine baking soda and flour in one bowl, mix.
Add all other ingredients except the apples and walnuts.
Use a mixer on low to blend wet ingredients.
Slowly add in dry ingredients and mix on low to combine well until smooth.
Add diced apples and walnuts and mix with a spoon.
Spray the inside of your bundt pan with non stick spray and spoon in your mixture so your bundt pan is half - 3/4 full.
(this batter will make 2 smaller cakes in your bundt or 1 large one, keep in mind it won't really rise so overflowing isn't really an issue)
Put aluminum foil over the top of your bundt pan.
Put a trivet or small glass bowl upside down inside your Instant Pot or pressure cooker.
Pour 2 cups of water around trivet.
Create a sling with a rolled up piece of aluminum foil and put it under your bundt pan so you can grab the sides and lower it down on to the trivet inside your Instant Pot.
Put lid on and set to manual, pressure, high, for 23 minutes.
Do a natural release, carefully lift lid making sure excess water doesn't fall on to aluminum foil.
Lift bundt pan out of Instant Pot using aluminum foil sling "handles".
Remove aluminum foil on top.
Allow to cool a bit before flipping over to keep bundt in tact.
Serve!
Can warm vanilla frosting and pour on top if desired.
Nutritional Information
Calories: 155
Total Fat: 8g
Sat Fat: 5g
Cholesterol: 20 mg
Sodium: 86mg
Potassium: 23mg
Carbs: 20g
Sugars: 19g