You catch the smell through the steam vent and suddenly you are starving. That smell kinda pulls you right over to your pressure cooker like its got some kinda secret you gotta find out. Its that cozy, cinnamon-spiced scent that feels like fall wrapped in a warm hug.
When you lift the lid, you see this golden brown top, apple pieces peeking out, and that unmistakable tender pull that tells you the cakes ready to be loved. The scent almost makes your mouth water before you even get a slice on your plate.
This Somerset Cider & Apple Cake works real good in your pressure cooker, bringing out the moistness the oven sometimes misses or takes longer to get. You sense the ciders light fizz in every bite along with the crunch of walnuts if you added em. Its like the perfect cozy cake you crave during any kinda day.
What Makes Pressure Cooking Win Every Round
- You get that moist, tender pull without waiting forever in the oven.
- Pressure cookers lock in flavors better, kinda like a fast-forward button for taste.
- No worries about drying out, since the sealed environment keeps moisture in tight.
- Gotta love how quick release lets you get to your cake fast once the cookings done.
- Float valve and sealing ring work together so you dont lose steam or heat helps baking evenly.
- Its hands-free mostly, so you can multitask or just chill while it does its thing.
All the Pieces for This Meal
- 200g self-raising flour - the base that gives your cake its soft structure.
- 1 teaspoon baking powder - helps your cake rise nice and fluffy.
- 150g caster sugar - sweetness thatll blend perfect with cider and apples.
- 100g unsalted butter, softened - adds richness to every bite.
- 2 large eggs - they bind the batter and keep everything together.
- 100ml Somerset cider - gives that authentic tangy flavor youre craving.
- 2 apples, peeled, cored, chopped - they bring juicy bits and nice texture.
- 1 teaspoon cinnamon - spice it up without going overboard.
- 50g chopped walnuts (optional) - for crunchy nuttiness if youre feelin fancy.
Your Complete Cooking Timeline
Step 1: First, you gotta grease and flour a 20cm cake tin so your cake wont stick around longer than its supposed to.
Step 2: In a big bowl, cream the softened butter with the caster sugar until its light and fluffy. You can kinda see when its ready when the texture looks soft and pale.
Step 3: Beat in the eggs, one at a time. That keeps the batter smooth and well combined, no clumps sneaking in.
Step 4: Now sift in the self-raising flour and baking powder to avoid clumps, then fold gently so you dont knock out the air you just worked so hard to get.
Step 5: Stir in cinnamon, chopped apples, walnuts if youre using em, and that slowly fizzing Somerset cider. The batters gonna smell heavenly real quick here.
Step 6: Pour everything into the prepared tin and smooth the top so it cooks evenly. You wanna avoid any peaks or dips.
Step 7: Instead of the oven, place the cake tin on the trivet inside your pressure cooker. Seal the lid, make sure the sealing ring is set right and the float valve is up. Cook on high pressure for 35 minutes. Do a slow release after cooking so the cake stays tender and dreamy. Once done, let it cool in the tin for 10 minutes before turning it out onto a wire rack.
Smart Shortcuts for Busy Days
- Prep ingredients ahead: Chop your apples and measure dry ingredients the night before. This cuts your active time down a lot.
- Use store-bought chopped walnuts: Saves you from cracking and chopping. Just toss em in.
- Grease the cake tin with non-stick spray: This skips an extra step and still keeps the cake from sticking.
- Get your pressure cooker ready early: Set the sealing ring and make sure the float valve moves freely before you start.
- Clean as you go: Wash the mixing bowls and utensils right after being done with them so your kitchen stays tidy while you wait.
What It Tastes Like Fresh From the Pot
When you take that first bite fresh from your pressure cooker, you notice the soft, tender pull that cake always kinda promises but isnt always delivered. Its moist without being soggy and melts in your mouth real nice.
The cinnamon hits you just right, warm and homey, with little sweet surprises from the bits of apple. You catch that faint tang of Somerset cider, giving the whole thing a light fruity twist thats not overpowering but just enough to make it more interesting.
And if you snuck in the walnuts, they add a satisfying crunch that plays well with the soft cake texture. Its like fall on a plate, comforting and familiar but still kinda fun with every forkful.
Your Leftover Strategy Guide
If you got leftovers, which usually dont last long around here, you gotta store em right to keep that fresh taste. Wrap your cake tightly in plastic wrap or foil and keep it at room temp for up to 2 days. It keeps the moist tender pull intact.
For longer storage, pop the wrapped slices in an airtight container and refrigerate. Theyll keep for about 4 days and still taste pretty good just bring em to room temp before eating or warm em a bit.
Want to save cake for even later? Freeze slices after wrapping tightly in freezer-safe foil or bags. Thaw overnight in the fridge or quicken it with a little warm-up in the microwave. Its still tasty, like you just baked it fresh.
Common Questions and Real Answers
- Can I use any other cider? Yeah, you sure can. Hard cider, sweet cider, even pear cider works fine, but Somerset ciders got that classic flavor you cant quite shake.
- What if I dont have a pressure cooker? Ovens the way to go then, bake at 180C for 35-40 mins. Pressure cooker just speeds it up and keeps it extra moist.
- How do I know when the cake is done in the pressure cooker? The float valve should be up when pressures built, and after 35 minutes and slow release, a skewer inserted in the middle coming out clean means youre good.
- Can I skip the walnuts? Totally! Theyre just there for a little crunch, so if nuts arent your thing or you got allergies, just leave em out.
- Whats the sealing ring for? It makes sure your pressure cooker seals tight so steam doesnt escape and your cake cooks evenly with perfect tender pull.
- Is quick release okay for this recipe? Slow releases better here to keep cake moist and prevent collapse, but quick release works in a pinch if youre in a rush.
Somerset Cider & Apple Cake in Your Pressure Cooker
Ingredients
Main ingredients
- 200 g self-raising flour the base that gives your cake its soft structure
- 1 teaspoon baking powder helps your cake rise nice and fluffy
- 150 g caster sugar sweetness that will blend perfect with cider and apples
- 100 g unsalted butter softened, adds richness to every bite
- 2 large eggs bind the batter and keep everything together
- 100 ml Somerset cider gives that authentic tangy flavor
- 2 apples peeled, cored, chopped; bring juicy bits and nice texture
- 1 teaspoon cinnamon spice it up without going overboard
- 50 g chopped walnuts optional; for crunchy nuttiness
Instructions
Instructions
- Grease and flour a 20cm cake tin so your cake wont stick around longer than its supposed to.
- Cream the softened butter with the caster sugar until its light and fluffy.
- Beat in the eggs, one at a time, keeping the batter smooth and well combined.
- Sift in the self-raising flour and baking powder, then fold gently to keep air in.
- Stir in cinnamon, chopped apples, walnuts if using, and Somerset cider.
- Pour everything into the prepared tin and smooth the top so it cooks evenly.
- Place the cake tin on the trivet inside your pressure cooker. Seal the lid, ensure the sealing ring is set and the float valve is up.
- Cook on high pressure for 35 minutes. Perform a slow release after cooking.
- Let the cake cool in the tin for 10 minutes before turning out onto a wire rack.
