Apple Cider Donut Cake in the Pressure Cooker
This moist and spiced bundt cake made with apple cider and applesauce bakes to tender perfection and is coated in butter and cinnamon sugar for a cozy fall dessert.
Ingredients
Main ingredients
- 3 cups all-purpose flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 1 cup vegetable oil
- 3 large eggs room temp
- 1 cup applesauce room temp
- 1 teaspoon vanilla extract
- 1 cup apple cider room temp
- ¼ cup unsalted butter melted
- ¼ cup coarse sugar for topping
- 2 teaspoon cinnamon for topping
Instructions
Instructions
- Grease and flour your bundt pan so nothing sticks.
- Mix dry ingredients in a big bowl: flour, cinnamon, nutmeg, baking powder, and salt.
- Whisk sugar types, vegetable oil, and eggs in another bowl till smooth. Add applesauce and vanilla, stirring until batter is combined.
- Slowly stir the dry mix into the wet batter alternating with apple cider, finishing with dry mix. Mix until no streaks remain. Batter will be slightly thin.
- Pour batter into prepared pan and smooth the top. Place pan inside your pressure cooker on a trivet. Pour a cup of apple cider in the cooker’s bottom.
- Lock lid and set cooker to high pressure. Wait for timer about 40-45 minutes.
- When valve hisses and steam cues happen, carefully release pressure and lift cake out.
- Brush melted butter all over and sprinkle cinnamon sugar topping on the cake.
- Let cool on a rack before serving.
Notes
This cake has a texture more like a donut than a cake. It may appear gummy but mimics a doughnut texture. Store tightly wrapped at room temp up to 3 days or in fridge up to 5 days. Can freeze up to 3 months. Refresh topping by toasting lightly under broiler.