Do you want to make an easy & delicious dessert with your instant pot? Try this apple cinnamon cake. It’s ideal for hot summer days when you don’t want to heat up the house with the oven. It’s a moist dense cake that cooks for about an hour in the instant pot.

You dice up some Granny Smith apples, you make a simple batter, lots of cinnamon, and it’s just delicious when served warm with a scoop of vanilla ice cream.

So let me show you what it looks like.

One thing I really love about these desserts is that you can cook in the instant pot that uses these small seven-inch pans, and they just seem to make the perfect size cakes.

For any occasion, you can use a seven-by-three-inch cake pan. You can use a springform pan, or you can use a bun cake pan as I used it.

So come along with me and let’s make some apple cinnamon cake in the instant pot together.

Ingredients:

Let’s take a look at the ingredients needed to make this recipe.

Springform pan: First you’ll need a seven-inch springform bun pan or cake pan that fits in your instant pot. I’m using a bun cake pan

Sling: Some type of slink to help you move your cake in and out of the instant pot. You can also use a piece of foil folded to make a sling, you don’t need anything fancy.

Cooking Spray: You’ll need some cooking spray. I’m using buttered-flavored Cresco.

Apples: Three granny Smith apples.

Cinnamon: A half a tablespoon of ground cinnamon,

Flour: One and a half cups of all-purpose flour,

Baking Powder: Half a tablespoon of baking powder,

Salt: Half a teaspoon of salt,

Oil: Half a cup of vegetable oil, three-quarters of a cup of sugar,

Sugar: Two tablespoons of sugar,

Maple Syrup: Two tablespoons of maple syrup,

Vanilla Extract: Three teaspoons of vanilla extract,

Eggs: Two-room temperature eggs,

Powdered Sugar: For the topping one cup of powdered sugar,

Milk: A tablespoon of milk,

and an eighth of a teaspoon of maple extract, this is optional.

Preparing The Ingredients:

So after washing my three granny Smith apples, I’m going to peel them very thoroughly. We’re gonna be taking these apples and making them into diced apples. And you don’t want your dice too small.

These apples will cook down in the cake and the moisture will come out and moisturize your cake. So you don’t want the dice just too small. You want them in the medium size. So go ahead and completely dice all three of your apples.

After dicing all your apples, you’re going to take two tablespoons of your sugar and put them in the mixing bowl with your apples and half a tablespoon of cinnamon. Give it a good mix to make sure all the sugar and cinnamon are mixed into the apples.

In another bowl, we’re going to mix our dry ingredients. We’re going to mix our flour, baking soda, and salt and sift it together. I have one of these hand sifters, which I love you can also just use a strainer and a spoon if you don’t have one of these. So don’t worry about having any fancy kitchen gadgets.

In a large bowl, whisk together the oil, the two tablespoons of maple syrup, and the remaining amount of granulated sugar, whisk it together. Once it’s blended together, we’re going to take our two-room temperature, eggs, crack them into the bowl and then whisk them together so it’s all incorporated. I’m also going to add my teaspoon and a half of vanilla extract. Give it a really good whisk.

Now we’re going to add in our dry ingredients, we’re going to whisk it in, a little bit at a time, you don’t want to dump it all in at once because it might get too lumpy.

So I’m going to divide this probably into thirds slowly incorporating it, ensuring that it’s a nice, smooth, no lumpy batter. Add in the remaining part of the dry mixture to make a nice batter.

Now you take your pan and you use your cooking spray, if you don’t have cooking spray, you can lightly grease it with some butter. I like to use cooking spray. It’s just a little easier and less messy.

Now I’m going to use an ice cream scoop and I’m just going to use it to put dollops of the batter at the bottom. I’m trying to use about half of the batter. We’re going to make a total of four layers.

The first layer is the batter, and then I’m going to tap it on the table to get it to sort of even, now I’m going to take about half of the apple mixture and add that on top of the batter.

Once I’ve put about half of the apples in there, I’m going to scoop the remaining amount of batter on top of the apples, trying to be as neat as possible, not getting it all over the sides of the pan.

I’m going to use my spatula, just trying to make it a little even. Once it’s all in there now I’m going to put in the final layer of apples.

Now that the bun pan is filled, the next step is to take some heavy-duty foil, cover the top and make sure it’s sealed tightly.

Making The Apple Cake In The Instant Pot:

In the instant pot, we’re going to put in our trivet at the bottom, and add our cup of water. And now I’m using my sling to place the cake into the instant pot. I have a sweet ring here as I call it, I use my green ring for anything sweet. I ensure that it’s in place and I’m going to put on my lid and lock it into place.

I’m going to ensure that the valve is set to the ceiling, hit pressure cook, and we’re going to cook this for an hour. So I’m setting my timer up to 60 minutes.

Making The Glaze:

While our cake is cooking in the instant pot, we can begin making our glaze. We take one cup of powdered sugar, add an eighth of a teaspoon of the maple extract, add the tablespoon of milk and whisk it together.

Now, remember if you don’t have the maple extract, you don’t have to add it. You could also add some vanilla in here too. That’ll give it a nice flavor.

Once it’s blended, I’m just going to cover it with saran wrap to keep it fresh while my cake is cooking.

After one hour has elapsed, your screen will show L 0 0 0, which means it’s been completely cooked and it’s on a natural pressure release.

You’re going to let its natural pressure release the whole way through until the pin drops, it could be about 20 minutes. The pin is dropped now, you know, it’s going to be safe to open the pot.

I’m going to open the lid. Use a potholder to grab out my pan and sling. Open my sling. Take off the foil, be careful not to burn yourself with the steam, and look at that cake it looks delicious. I’m going to put it on the rack and let it cool completely.

Now that the cake is completely cooled. I’m going to put my rack on top of the cake, turn it upside down and lift up the pan and there’s the beautiful apple cake.

Now it’s time to pour on the drizzle glaze and look at that doesn’t that look delicious?

You’re just pouring the glaze over the cake like you would any other ordinary Bun cake and if you’re glaze thickened up too much for you to pour nicely like this, go ahead and add a few drops of milk and whisk it together until you get the right consistency.

Now, if you’re not going to serve this right away, I would hold off on putting the glaze on until right before serving, you can store it in your refrigerator for a couple of days and then pour the glaze on after it sits at room temperature. And again, you can also warm up the cake in the microwave for just a few seconds and make it just delicious and moist.

Look at how this came out. You could see the slices of apple. And the cinnamon swirled into there. It just looks amazing.

So there you have it. Apple cinnamon cake is made in an instant pot.

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Delicious Apple Cinnamon Cake In Instant Pot

Do you want to make an easy & delicious dessert with your instant pot? Try this apple cinnamon cake. It's ideal for hot summer days when you don't want to heat up the house with the oven. It's a moist dense cake that cooks for about an hour in the instant pot.

Ingredients

3 Granny Smith apples, peeled, diced
1/2 Tbsp ground cinnamon

1 1/2 cups all purpose flour
1/2 Tbsp baking powder
1/2 tsp salt

1/2 cup vegetable oil
2 Tbsp maple syrup
3/4 cup sugar

1 1/2 tsp vanilla extract
2 large eggs

Glaze:

2 cup powder sugar

1 -2 Tbsp milk
1/8 tsp maple extract (optional), or use 1/8 tsp vanilla extract

Instructions

Preparing the ingredients

Wash the Granny Smith apples, then, peel and dice them.

Next, in a mixing bowl, add two tablespoons of sugar along with diced apples and 1/2 tbsp of cinnamon. Give it a good mix to make sure all the sugar and cinnamon are mixed into the apples.
In another bowl, mix the dry ingredients, flour, baking soda, and salt, and sift them together.
In a large bowl, add oil, 2 tbsp of maple syrup, and remaining granulated sugar, and mix them well. Once blended, add 2 eggs along with the vanilla extract. Give it a good whisk.

Now we’re going to add in our dry ingredients, we’re going to whisk it in, a little bit at a time, you don’t want to dump it all in at once because it might get too lumpy. So I’m going to divide this probably into thirds slowly incorporating it, ensuring that it’s a nice, smooth, no lumpy batter. Add in the remaining part of the dry mixture to make a nice batter.
Next, in a pan add cooking spray and use the ice cream scoop to put dollops of the batter at the bottom. Then add the apple mixer on top of the batter, again, add the remaining batter atop the apple mixture. and finally, add the remaining apple mixture, creating a total of four layers.
Now that the bun pan is filled, the next step is to take some heavy-duty foil, cover the top and make sure it’s sealed tightly.

Making The Apple Cake

In the instant pot, place the trivet at the bottom and pour a cup of water. Using a sling put the cake into the pot. Close the lid and seal the pot.
Set the valve to sealing and pressure cook and set the timer for 60 minutes.

Making The Glaze

In a small bowl, add one cup of powdered sugar, an eighth of a teaspoon of maple extract, and a tablespoon of milk. Mix them together. Cover the bowl with saran wrap to keep it fresh while my cake is cooking.

Once the timer hits 60 minutes, allow the IP to natural pressure release the whole way through until the pin drops, it could be about 20 minutes. The pin is dropped now, you know, it’s going to be safe to open the pot.
I’m going to open the lid. Use a potholder to grab out my pan and sling. Open my sling. Take off the foil, be careful not to burn yourself with the steam, and look at that cake it looks delicious. I’m going to put it on the rack and let it cool completely.
After the cake is completely cooled, put the rack on top of the cake, turn it upside down and lift up the pan and there’s the beautiful apple cake.

Pour on the drizzle glaze and serve