★★★★★

Instant Pot Apple Cake

This Instant Pot Apple Cake is packed with fresh apples, cinnamon flavor, and tastes amazing. So easy to make for breakfast or dessert!

Big slice of apple cake with Instant Pot in background, Slice of apple cake is topped with ice cream and caramel sauce.

Apple Cake Recipe

It doesn’t matter the time of year, our fruit crisper drawer is always filled with fresh apples.

If it’s true what they say, an apple a day keeps the doctor away, then my family should be safe and sound. We all love to crunch on a delicious apple.

But sometimes I get carried away at the grocery store and stock up a little TOO much. Which means it’s time to bake an apple dessert!

As you know, Instant Pot desserts can be amazing. I’ve already made this Apple Crisp and my family LOVED it.

You can also make brownies, chocolate cake, and cheesecake! And now, add this Apple Cake recipe to the list!

What you’ll need for Instant Pot Apple Cake

Apples. You may be wondering, what kind of apples are best?

My preference for baked goods is to choose something sweet and tangy, yet holds up well without getting mushy.

I choose Granny Smith Apples for almost all my baking!

Instant Pot. I make all my recipes using a 6qt Instant Pot. I don’t use any of the fancy settings…just “pressure cook” for today’s recipe.

Trivet or Sling. You’ll be using the “pot in pot” method for today’s cake recipe.

This means you will make the cake in a “pot” and insert that “pot” into the main Instant Pot. To do this, you’ll need a trivet or sling to keep the pot/pan elevated and out of the water.

Cake Pan. There are several options when making today’s apple cake recipe.

I used the Fat Daddio’s 7×3-inch push pan. It’s the same one I used when making Cornbread in the Instapot.

You could also use a springform pan or bundt cake pan as long as they fit. Make sure that there is room between the pan and the Instant Pot once it’s inserted.

How to Make Apple Cake – in the Instant Pot

STEP 1. Apple Topping.

In a bowl, combine diced apples with cinnamon and sugar. Set this aside!

STEP 2. Cake batter.

In a mixing bowl, combine oil, orange juice, sugar, vanilla, and eggs. Whisk by hand until blended.

Add in flour, baking powder, and kosher salt. Mix by hand until combined. The batter will be very thick at this point.

STEP 3. Prepare the cake pan.

Grease a 7×3-inch push pan with baking spray (or use my homemade cake release).

Spread half of the cake batter in the bottom of the cake pan, using an offset spatula. Top with half of the apple mixture.

Repeat layers and cover the top of the pan with foil.

STEP 4. Pressure Cook.

Pour 1 cup of water in the bottom of pressure cooker. Place cake pan on sling and lower into the Instant Pot.

Secure the lid and make sure the valve on top is set to “SEALING.”

Select HIGH PRESSURE and a cook time of 60 minutes.

When cook time ends, do a quick release of pressure by moving the valve on top to VENTING.

Remove cake by lifting the sling out of the Instant Pot. Remove the foil carefully.

Serve and enjoy warm!

How to serve Apple Cake

First, this cake is best eaten warm. Whether you’re enjoying it right after cooking, or heated up the next day, the cinnamon apple flavor is best when warm.

I like to add a generous amount of powdered sugar to the top of this cake! Then of course a scoop of ice cream is amazing too.

You can also top this with homemade whipped cream and/or caramel sauce. ENJOY.

More Instant Pot Recipes:

More Easy Desserts:

Yield: 8 servings

Instant Pot Apple Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This Instant Pot Apple Cake is packed with fresh apples, cinnamon flavor, and tastes amazing. So easy to make for breakfast or dessert!

Ingredients

For the Apples:

  • 3 Granny Smith apples, diced (about 2 1/2 cups)
  • 2 tsp cinnamon
  • 2 Tbsp sugar

For the batter:

  • 1/2 cup vegetable oil
  • 2 Tbsp orange juice
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt

Instructions

  1. In a bowl, combine diced apples with cinnamon and sugar. Set this aside!
  2. In a mixing bowl, combine oil, orange juice, sugar, vanilla, and eggs. Whisk by hand until blended.
  3. Add in flour, baking powder, and kosher salt. Mix by hand until combined. The batter will be very thick at this point.
  4. Grease a 7×3-inch push pan with baking spray (or use my homemade cake release).
  5. Spread half of the cake batter in the bottom of the cake pan, using an offset spatula. Top with half of the apple mixture.
  6. Repeat layers and cover the top of the pan with foil.
  7. Pour 1 cup of water in the bottom of pressure cooker. Place cake pan on sling and lower into the Instant Pot.
  8. Secure the lid and make sure the valve on top is set to “SEALING.”
  9. Select HIGH PRESSURE and a cook time of 60 minutes.
  10. When cook time ends, do a quick release of pressure by moving the valve on top to VENTING.
  11. Remove cake by lifting the sling out of the Instant Pot. Remove the foil carefully.
  12. Serve and enjoy warm!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 432mgCarbohydrates: 47gFiber: 2gSugar: 26gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Easy Instant Pot Apple Cake loaded with fresh apples and cinnamon. You’ll love this delicious breakfast cake, for dessert too!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 11, 2020

Comments & Reviews

  1. Sorry for a silly question, should the water be poured in to the bottom of the metallic insert? And the Pan should be lowered onto the trivet?

    1. I think with an 8qt you should add more water to the bottom, otherwise if you’re using the same size pan, I believe the cooking times should be the same.

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