You won’t find an Instant Pot Apple cake that’s more heavenly: All the wonderful flavors & nostalgia of a well-loved family recipe with Instant Pot ease! My friends, Craig and Amy Good, of Olsburg, KS shared this recipe with me and it was Craig’s Mother’s recipe…definitely a keeper. #familyrecipes #instantpotcake #instantpot
Instant Pot Apple Cake with Rum Sauce
Nostalgia meets modern in this amazing Instant Pot recipe. It always surprises me how many people don’t realize that you can make CAKE in an Instant Pot! But here we are. This Instant Pot Apple Cake comes out moist and perfectly flavored with apples, cinnamon, and nutmeg. Because it’s wonderfully rich, your guests will be completely satisfied with a small portion made decadent with a good shot of whipped topping.
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Why would you make Apple Cake in the Instant Pot?
First of all, the way the Instant Pot/Electric Pressure cooks is by trapping steam inside the pot, which in turn pumps your cakes full of moisture and enhances all of those wonderful flavors. But the Instant Pot is also convenient when you are using the oven for something else! For example, when I’m making a sheet pan dinner I can easily whip up this apple cake in the Instant Pot at the same time. I don’t have to take turns or combine dishes in the oven.
Tips for Making Super-Moist Cakes in the Instant Pot
The size of your Instant Pot will determine the size of the pan you need. A 6-quart Instant Pot (or any 6 quart electric pressure cooker) will need a 6 cup bundt or tube pan, which will likely look really small to you. Don’t worry! Any cake made in the Instant Pot is super moist (due to being “baked” with steam) and your guests will be thrilled with small wedge since it’s so rich and decadent.
I highly recommend getting a Silicone Pressure Cooker Bakeware Sling for whenever you are using a pan inside your Instant Pot. Taking a hot pan out of the pot is slick and easy with this sucker, and it holds the baking dish off of the bottom so the steam can circulate to “bake” your cake.
No Sling, No Problem:
If you don’t have a silicone sling, don’t worry! Before I got one, I just created a sling out of heavy duty aluminum foil. Take a long piece of foil and fold it a few times to make a 3-inch wide strip. Set your cake pan on top of the foil sling right in the center. Wrap the foil sling over the top of your cake pan and lower gently into your pressure cooker pot. IT WILL NEED TO SIT ON TOP OF YOUR TRIVET! (Remember? Circulating steam!) Gently fold the “handles” of your sling over your baking dish so it doesn’t interfere with gasket or lid. When your cake is done, simply unfold your “handle” and gently pull your cake out! No burned fingers required.
Printable Instant Pot Apple Cake with Rum Sauce Recipe:
Instant Pot Apple Cake with Rum Sauce
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 egg
- 2 large apples peeled, cored, and chopped
- 1 cup all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- Pinch of salt I use kosher salt
- 1 cup English walnuts coarsely chopped
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1/2 tsp. vanilla extract
- 2 Tbs. rum
For the Cake
In a large mixing bowl, cream the sugar with the butter; when this mixture is nice and fluffy, beat in the egg; stir in the apples.
In a separate mixing bowl, combine the dry ingredients; add this mixture, along with the walnuts, to the butter mixture.
Spread the prepared batter into a well-greased 6-cup bundt pan; cover pan tightly with foil. Place 1 cup water into the bottom of a 6-quart Instant Pot (or any 6-quart electric pressure cooker); add a trivet to the bottom of the pot. Using a foil sling, lower the covered bundt pan into the pot, placing it on top of the trivet.
Lock the Instant Pot lid into place; set the timer for 25 minutes on the High Pressure setting, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure. Remove the IP lid, then gently lift the bundt pan from the pot, using the foil sling. Place the cake onto a cooling rack. Let the cake fully cool in the pan, keeping it covered with the foil while it cools.
When the cake has cooled, use a butter knife to loosen it from all sides, then place a platter over the top of the bundt pan; flip the platter and the cake over in one quick movement, then lift the bundt pan off the cake.
For the Sauce
Meanwhile, prepare the sauce by placing all the ingredients, except the rum, in a small saucepan over low heat; simmer for 25-30 minutes or until nicely thickened. Remove sauce from heat and stir in the rum. Pour the warm sauce over the top of the cake on the platter, or slice the cake and serve the sauce poured over each slice.
This recipe came to me by way of my good friends, Craig and Amy Good, Good Farms, and was Craig’s Mother’s recipe. To bake the cake in a conventional oven, preheat the oven to 350 degrees F and spread the prepared batter into a greased 9” baking dish; bake, uncovered, for 35-40 minutes. Serve cake with the warm rum sauce as directed above.
Chef Alli’s BEST EVER Instant Pot Cake Recipes:
- Pumpkin Chocolate Chip Pound Cake with Cider Glaze
- Glazed Cinnamon Roll French Toast
- Key Lime Cheesecake in the Electric Pressure Cooker
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