Apple Cake Recipe – Cinnamon & Orange Instant Pot Delight

Last Updated on 2 months by Neha Deshmukh

Apple Cake Recipe – Cinnamon & Orange Instant Pot Delight

Hey everyone! If you’re anything like me, the smell of cinnamon and apples baking instantly feels like a warm hug. I stumbled upon this Instant Pot apple cake recipe a few years ago, and it’s become a total favourite – especially when I’m craving something comforting and delicious without wanting to heat up the whole kitchen. It’s surprisingly easy, and the Instant Pot makes it wonderfully moist. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average apple cake. The combination of cinnamon, orange, and the magic of the Instant Pot creates a flavour that’s just… special. It’s perfect for a cozy afternoon tea, a simple dessert after dinner, or even a festive treat. Plus, it’s a relatively quick bake, clocking in around an hour from start to finish. Honestly, who can resist a warm slice of cake?

Ingredients

Here’s what you’ll need to whip up this delightful apple cake:

• 3 cups peeled and diced apples
• 0.5 tablespoon ground cinnamon
• 2 tablespoons sugar (for the apples)
• 1.5 cups all-purpose flour (about 180g)
• 0.5 tablespoon baking powder
• 0.5 teaspoon fine sea salt
• 0.5 cup oil
• 0.75 cup sugar (for the batter)
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 2 large eggs

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really make this cake shine.

• Orange Juice: Don’t underestimate the power of fresh orange juice here! It adds a lovely brightness that complements the cinnamon and apples beautifully. You can use store-bought, but fresh really elevates the flavour.
• Apples: I love using Granny Smith apples for their tartness, which balances the sweetness of the cake. But Honeycrisp, Gala, or even Fuji apples work wonderfully too. Just choose something that holds its shape well during baking.
• Flour: All-purpose flour is your friend here – no need for anything fancy! It keeps things simple and gives the cake a lovely texture.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Instant Pot apple cake:

1. First things first, grease and flour a 7-inch cake pan. This will prevent the cake from sticking.
2. In a bowl, toss those peeled and diced apples with cinnamon and 2 tablespoons of sugar. Set them aside – we want those flavours to meld!
3. In another bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
4. Now, in a separate bowl, mix the oil, orange juice, ¾ cup sugar, vanilla extract, and eggs. Give it a good whisk until everything is nicely combined.
5. Time to bring it all together! Gradually add the wet ingredients to the dry ingredients, mixing until you have a thick batter. Don’t overmix – just until everything is incorporated.
6. Pour half of the batter into the prepared cake pan, then layer half of the apple mixture on top. Repeat the layers, ending with a layer of batter.
7. Cover the pan tightly with a paper towel and then foil. This prevents condensation from dripping onto the cake.
8. Pour 1 cup of water into the Instant Pot. Place the cake pan inside on a trivet.
9. Close the lid and pressure cook on high for 60 minutes, followed by a natural pressure release. Patience is key here!
10. Once the pressure has released, carefully remove the cake pan from the Instant Pot. Let it cool for about 5 minutes before loosening the edges with a knife.
11. Use the Instant Pot’s cake release mechanism (or carefully invert onto a plate) to release the cake. Serve warm or chilled – it’s delicious either way!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the natural pressure release! It helps the cake set properly.
• If you’re worried about sticking, you can line the bottom of the pan with parchment paper in addition to greasing and flouring.
• A toothpick inserted into the center should come out clean (or with a few moist crumbs) when the cake is done.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for an egg replacer (like flax eggs) and use a plant-based oil. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. It works beautifully!
• Spice Level: Add a pinch of nutmeg or cardamom to the batter for an extra layer of warmth.
• Festival Adaptations: For Christmas or winter holidays, add ½ cup of dried cranberries or raisins to the apple mixture. It makes it extra festive!

Serving Suggestions

This cake is wonderful on its own, but a little something extra never hurts!

• A dollop of whipped cream or a scoop of vanilla ice cream is always a good idea.
• A sprinkle of cinnamon sugar adds a lovely touch.
• Serve with a cup of hot chai for the ultimate cozy experience.

Storage Instructions

Leftovers? (If there are any!)

• Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• You can also freeze individual slices for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Can this cake be made without an Instant Pot? Yes! You can bake it in a conventional oven at 175°C (350°F) for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• What type of apples work best in this recipe? Granny Smith, Honeycrisp, Gala, and Fuji apples are all great choices.
• Can I substitute the orange juice with another liquid? You can try apple juice or even milk, but the orange juice really adds a unique flavour.
• How can I prevent the cake from sticking to the Instant Pot? Grease and flour the pan thoroughly, and consider lining the bottom with parchment paper.
• Can this cake be frozen after it’s baked? Absolutely! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag.