This delicious Apple Cake made in the Instant Pot is loaded with fresh apples coated with cinnamon and sugar. As I like to call it, it’s a whole lotta apples cooked between cake batter. Its perfectly sweetened and you can use a mix of apples for this delicious cake.
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 smart Instant Pot pressure cooker that I have fell in love with! With 110+ international recipes and short videos for each recipe 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, rice, lentils & beans, pasta, curries, and desserts! 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.
Instructions
Here is how to make the best apple cake in the Instant Pot
Prep:
Grease and flour a 7” cake pan. Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside. Add 1 cup of water to the Instant Pot insert.
Make the cake batter:
- 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 will be thicker than the usual cake batter
Layer the apples and cake batter:
Start by adding half of the cake batter in the greased pan. Then layer over half of the apples. Spread the remaining batter on top and then top with the rest of the apples (Photos 1 – 4).
Pressure Cook:
Cover the cake pan with paper towel and then place an aluminum foil over it. Use the foil to grip the paper and secure it on the edges of the cake pan. This helps any excess moisture from getting into the cake during the pressure cooking cycle or when opening the Instant Pot. Place the cake pan on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 60 mins.
Cool down and remove from the pan:
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 for 5 minutes. Run a knife on the sides of the cake between the edges and the pan to loosen the cake. Then place the pan on a cup and gently push the sides of the cake pan down for the cake to release on the bottom plate of the push pan.
Enjoy as a dessert with a glass of your favorite wine or a cup of coffee.
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 to enjoy with a cup of adrakwali chai.
More Instant Pot Cakes
Did you enjoy this dense, pudding-like cake in the Instant Pot? Here are some more Instant Pot cake, bread and bread pudding recipes to try:
- Summer berry cake
- Banana Bread
- Zucchini Bread
- Boxed Cakes in Instant Pot
- Mixed Berry Bread Pudding
- French Toast Bread Pudding
- Pumpkin Bread Pudding
Want to try this recipe in the oven instead of Instant Pot? Depending on the size of the cake pan you use the bake time will vary. If you are using a similar 7 inch cake pan in this recipe, you can bake the apple cake in a preheated oven at 350 degrees for 45 mins or until a wooden skewer comes out clean. You may need more of less time depending on the size of your cake pan and also depending on your oven.
Instant Pot Apple Cake
Ingredients
- 3 cups peeled and diced apples any variety
- 1/2 tablespoon ground cinnamon
- 2 tablespoons sugar
- 1.5 cups all purpose 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 tablespoons orange juice or apple cider
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Grease and flour a 7” cake 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.
- Pressure cook for 60 minutes and allow Natural Pressure release.
- Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack for atleast 5 minutes.
- Run a knife on the sides of the cake between the edges and the pan to loosen the cake. Then place the pan on a cup and gently push the sides of the cake pan down for the cake to release on the bottom plate of the push pan.
Notes
Nutrition
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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?
Cheryl Werba says
I have tried the Zucchini Cake and now the Apple Cake, loved the zucchini, nice and moist. I added raisins and subbed some brown sugar for the white. My husband loved it. I will have to buy the taller pan with the push out bottom, the Apple Cake was a little to high for the one I used.
Archana says
Thank you for the feedback Cheryl
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
Savy James says
Hi it’s savy can you please give us the oven version as well just invade thanks
Archana says
https://ministryofcurry.com/apple-cake/
Donna says
Would a regular springform pan (with the ‘latch’) work for this recipe?
Archana says
yes!
Ladd Golden says
Archana, I made two of your Apple Cakes this morning. The second because someone had suggested adding chocolate chips to the recipe. Both turned out perfectly. Thanks for your recipe, love your web page.
R,
Ladd
Archana says
Thank you so much!!!
Cyn says
Can i make these in aluminum cake pans (like the throw a way kind?)…i dont have a small enough cake pan and really want to try this
Archana says
yes! That will work too.
Marilyn Vinod says
Hi Archana,
Thank you for the recipe. Are you using all purpose flour ?
Archana says
yes all purpose flour.
Zyna says
I will definitely be making this again! I have a 3qt instant pot mini so I used a 6”x3” push pan. I made some changes. I used KAF white whole wheat flour instead of all purpose flour (None in the house). Instead of 3/4 cup white sugar, I used 1/2 cup dark brown sugar plus 1/4 cup white sugar. (I like the flavor of the dark brown sugar.) I increased the cinnamon from 1/2 Tablespoon up to a heaping Tablespoon. I added a dash of nutmeg and clove (based on other baked goods we like). I didn’t peel the apples (couldn’t find the peeler. Husband didn’t notice). I cooked it for 65 minutes. I didn’t wait for it to cool. Tasted great!
Added bonus- Because I used white whole wheat flour and dark brown sugar, the cake part looks brown like it was cooked in the oven!
Next time…
For us, the cake part needs more flavor. The orange juice I used wasn’t enough. Perhaps I will add some grated orange peel. I still need to play with the spicing of the apples.
Also, I wrote across the top of my recipe “ MUFFIN METHOD”. While it is an Apple “Cake,” it is actually a big muffin. I need to remember to stir the batter as little as possible.
Thank you for the recipe!
Archana says
Thank you Zyna for your detailed feedback. I am glad you enjoyed the recipe
Katrina says
I saw your recommendation of subbing flaxseed for eggs. Have you tried this or know anyone else who has? If so, does it taste the same or is the taste really altered?
Archana says
Hi Katrina, I am not tried this cake with flax seeds. Usually the taste does not alter with flax seeds but sometimes denser texture.
Illiane says
Great recipe, my first Instant Pot cake! I increased the amount of cinnamon, added 1/8th tsp nutmeg and 1/8th tsp allspice and 1/4 tsp dried lemon peel. I also substituted 1/2 cup brown sugar for 1/2 cup of the white sugar and put it in the oven after taking it out of the Instant Pot for 10 minutes at 375 to brown the apples. Served cold with whipped cream :). Yum!
Edgar Rogers says
Hello.
You say “Allow Natural Pressure release before opening the Instant Pot.” Does this mean until the pin drops?
Archana says
Yes! This will usually take about 10 to 15 mins
Kim Ortiz says
Made this today and, oh man it is delicious!! I used 1/2c brown sugar instead of the 3/4 c regular sugar. Next time hubby wants to try it with nuts. Thank you for sharing!!
Namrita says
Hi looks amazing can I make it without eggs?
Archana says
Hi Namrita, I am sorry but I have not tested this recipe without eggs
Rachel says
I followed your recipe and it came out perfectly! My first time making a cake in my Instant Pot. This cake is a winner. Came out of the pan easily and sliced beautifully. Look forward to trying some of your other recipes.