Instant Pot Apple Cake (Recipe Video)

It’s still warm here in Texas, but with a new school year starting in the next week or so, I’m already feeling the itch for Fall recipes! (I’d love it if the weather would follow suit!)

Apples are one of my favorite fruits year-round, but something about that combination of warm apples and cinnamon just screams Fall. So I just can’t wait for cooler weather to try out some of our new Fall themed recipes.

This Instant Pot Apple Cake is super easy to make (who doesn’t love recipes that you can just set and forget?) Plus this cake is super moist since all the moisture is locked in while it “bakes.”

I could eat this Instant Pot Apple Cinnamon Cake for breakfast, snack, dessert – ok I could pretty much eat it any time. It’s crazy good stuff!!

And when you enjoy this Instant Pot Apple Cake with a PSL (try our healthy homemade pumpkin spice latte here!) you’ve got the ultimate Fall pairing!

Hope you love it too!

Do you sometimes find your fridge overwhelmed with too many apples? Or simply tired of enjoying only Instant Pot Cheesecake recipes? Well, look no further! This easy Instant Pot Apple Cinnamon Cake recipe is a perfect excuse to use up all of these apples.

Ceramic pan will not work in this Instant Pot Apple Cake recipe the same way. As you may know ceramic is less heat conductive than metal. Therefore the cake won’t be cooked through all the way.

Fortunately for us, most metal non-ceramic cake pans, like the cake pan used in this Apple Cake Instant Pot recipe, are made either from aluminum or stainless steel. Both of these materials take much less time to heat through than ceramic baking dishes.

I remember a reader who actually attempted to cook this cake inside the ceramic pot. She later reported that the cake batter was still not cooked even after 1 hour of pressure cooking. She had to increase cooking time from 1 to 1.5 hours in order for the cake to cook through.

Ingredients

• 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

Instructions

1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
2. Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside.
3. In a large bowl mix flour, baking powder and salt together and set aside.
4. 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.
5. 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.
6. 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.
7. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot.
8. Press Manual(Hi pressure) and adjust cook time to 60 minutes. Allow Natural Pressure release before opening the Instant Pot.
9. Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
10. Tastes even better the next day so make ahead!!