Delicious Apple Cake, made in the Instant Pot, loaded with fresh apples coated with cinnamon and sugar. Makes it a perfect breakfast or dessert cake.
I used my 7-in-1 DUO Instant Pot to perfect this apple cake recipe as I know that is the model most of my followers have.
Oct 15th is my second blog anniversary.. Yay!! I have enjoyed the second year of blogging, from going to a self-published blog, to sharing printable recipes and nutritional information for each recipe. Ministry of curry now has a you tube channel with short and to-the-point videos for the recipes, we are on Pinterest, Twitter and Instagram!
Oh and the biggest thing we did over the last year is to publish recipes for the state of the art, super sophisticated Instant Pot pressure cooker that I have fell in love with! With 80+ international recipes and quick videos to give you an idea of how the Instant Pot works.
Cooking for us has definitely gone up to the next level, with healthy and delicious foods cooked faster and with the same authentic taste. More importantly my boys have started to cook using the Instant Pot which makes me so happy and satisfied. We have used our Instant Pot to make soups, chilies, rice, beans, lentils, pasta, curries, yogurt and cakes! And so proud to have show cased the summer berry cake at the Dr.Oz show!!
So here is a big shout out to family, friends and followers for your love and support. I couldn’t have done it without you. Thank you! Thank you!!
To celebrate the second blog anniversary, here is a delicious apple cake Instant Pot recipe. This cake is a combination of the apple cake that was adapted from smitten kitchen and my summer berry cake. Since I am using a 7″ push pan in the Instant Pot, the original oven recipe is halved and also modified to work for the Instant Pot.
After the pressure cooking cycle is completed, allow the pressure to release naturally for 10 minutes. Carefully take out the cake pan and the trivet and allow the cake to cool further.
This apple cake tastes even better the next day, which makes it a perfect make ahead recipe. I usually make this cake at night so I have the cake ready to enjoy in the morning.
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Apple Cake Instant Pot, A delicious cake loaded with fresh apples, lightly spiced with cinnamon makes a perfect breakfast or dessert cake.
- 3 cups peeled and diced apples any variety
- 1/2 tablespoon ground cinnamon
- 2 tablespoons sugar
- 1-1/2 cups flour + 1 tablespoon for dusting the pan
- 1/2 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 tablespoon orange juice I was out of OJ, so I used apple cider
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
- Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside.
- In a large bowl mix flour, baking powder and salt together and set aside.
- In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. This batter is thicker than the usual cake batter.
- Pour half of batter in the cake pan. Since the batter the thick allow it to spread evenly by gently tapping the cake pan on the sides. Spread half of apples on top of the batter. Slowly pour the remaining batter covering most of the apple pieces. Spread the remaining half apples and any juices on top.
- Cover the cake pan with a paper towel and then cover it tightly with aluminum foil. You can skip the aluminum foil by securing paper towel with a rubber band around the pan.
- Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot.
- Press Manual(Hi pressure) and adjust cook time to 60 minutes. Allow Natural Pressure release before opening the Instant Pot.
- Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
- Tastes even better the next day so make ahead!!
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Lana says
I have a summer apple tree so it’s not so convenient to heat up my kitchen in June or July. Im really looking forward to trying this when my apples are ready!
Archana says
Hi Lana, Wow fresh apples from the garden sound lovely for this cake.
Rita says
Hello, could i use almond flour instead?
Archana says
Hi Rita! I have not tried with almond four. You may want to try my oven version of the Apple cake instead?
Veena says
Hi Archana, I love all your recipes
Archana says
Hi Veena, Happy Anniversary. Do allow your Instant Pot to completely try before you use it. Here is my oven recipe – http://ministryofcurry.com/apple-cake/
and you can use flaxseed powder for eggs. Just google and you will get the ratio of water to flaxseed per egg.
SIyer says
Hi Archana, I have been a huge fan of your recipes! I am eager to try this cake but don’t have any juice at hand – is there anything that be a good substitute?
Archana says
Thank you! You can use apple cider, or simply add 2 tablespoon of water.
Pat says
Hi Archana,
This is the first cake I have made in my mini Instant Pot Duo. The flavor of the cake was good. However the cake came out very heavy and dense. Is this normal for a cake done in an Instant Pot or not? I used a 6″ x 3″ pan, and cooked it an extra five minutes because of that. What adjustments would you suggest, so the cake doesn’t come out so dense and heavy?
Archana says
Hi Pat, This cake is supposed to be heavy and dense. When you ran a knife through it, did it come out clean? It is more of a steamed cake than baked if that makes sense 🙂
Lynn says
I make an almost identical cake to this recipe but baked in the oven. It is a dense cake with a thick batter.
Archana says
yes, I also have a oven version of this apple cake.
Bob says
Hi, first time using ip for baking and it just doesn’t seem to ‘bake’. It comes out still gooey. And I’ve put it back in twice (30 minutes each time) and it’s the same. Any ideas?
Archana says
Hi Bob, I am sorry it is not working out. Usually the initial 60 minutes of cook time is plenty for this recipe. I would suggest to finish it in the oven. Also make sure that your pressure knob is at sealing and that the sealing ring is properly secured.
Janine Larsen says
Made one last night, and another this morning to take to our staff meeting – delightful! (We were doing an “Instant Pot Challenge” for our lunch, since we all have them but some haven’t used them yet – everything was so good!) I made each of my apple cakes in 6″ springform pans, adding 5 min cook time as you mentioned in a comment to others. I was curious that your preamble comments and the recipe directions disagree about whether to use full natural release or 10 min NR then quick release. I used the full natural release and it turned out just perfect. Moist cakey cake, not gooey at all. Lovely flavor. I used Braggs apple cider vinegar instead of OJ. Covered pan with paper towel, then wrapped it tight in foil, as you instructed. Loved it and will do more cake cooking in my IP – GREAT first IP cake experience!
Archana says
Hi Janine, I am so happy to hear that you enjoyed this cake! Also either full or 10 min NPR works. If you have time constraint you can open after 10 min NPR if not full pressure release.
Linda Jones says
This might be a silly question, but do you think this would work in an Instant Pot stacking pan set? It would be awesome to make one in each of the stacking pans thus making two at a time.
Archana says
Yes! It will work in stacking pans