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Instant Pot Apple Cake with Rum Sauce

You won’t find a cake that’s more heavenly and moist. Because it’s wonderfully rich, your guests will be completely satisfied with a small portion of Amazing Instant Pot Apple Cake with Rum Sauce. Make it even more decadent with a good shot of whipped topping.
Servings: 8 servings
Chef Alli
2 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Approx. Time Needed for Instant Pot to Pressurize: 15 minutes
Total Time 1 hour

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Ingredients
 

  • 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
  • 1 pinch kosher salt
  • 1 cup English walnuts, coarsely chopped

Make the Sauce

  • 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. your favorite rum (liquor) if using rum flavoring, use 1-2 teaspoons

Instructions
 

Make the Cake

  • In a large mixing bowl, using an electric mixer, cream the sugar with the butter; until nice and fluffy; beat in the egg.
    Using a spatula or mixing spoon, gently fold in the apples.
  • In a separate mixing bowl, combine the dry ingredients; add this mixture, along with the walnuts, to the butter mixture, stirring just until combined.
  • Spread the prepared batter into a well-greased 6-cup bundt pan; cover the bundt pan very tightly with foil.
    Place 1 cup of 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 or silicone 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 30 minutes on the High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a natural release for 10 minutes, then a quick release if any pressure remains in the Instant Pot.
    Carefully remove the Instant Pot lid, then using the sling, gently lift the bundt pan from the Instant Pot. Place the cake onto a cooling rack. Let the cake cool completely, keeping it covered with the foil as it cools.
  • When the cake has totally cooled, use a butter knife to loosen it from all sides, then invert a platter over the top of the bundt pan; flip the platter and the cake over in one quick movement. Now, lift the bundt pan up, leaving the cake on the platter.
  • To serve, slice the cake, placing each slice onto a dessert plate; drizzle with the warm rum sauce, then top with whipped cream. Enjoy!

Make the Sauce

  • Meanwhile, prepare the sauce by placing all the ingredients, except the rum, into a small saucepan over low heat; simmer for 25-30 minutes or until nicely thickened. Remove the sauce from heat and stir in the rum.

Notes

**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 
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.
 

Nutrition

Calories: 595kcalCarbohydrates: 72gProtein: 6gFat: 33gSaturated Fat: 16gCholesterol: 89mgSodium: 192mgPotassium: 180mgFiber: 3gSugar: 56gVitamin A: 805IUVitamin C: 2mgCalcium: 55mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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