Apple Cider Donut Cake in Your Pressure Cooker
This pressure cooker apple cider donut cake offers a sweet blend of cinnamon, apples, and warm spices baked to perfection with minimal effort. Its tender crumb and classic cinnamon sugar topping make it a delightful treat perfect for sharing or savoring solo.
Ingredients
Main ingredients
- 3 cups All-purpose flour makes the cake sturdy but soft enough to pull apart
- 2 teaspoon Ground cinnamon warm spice that makes you feel all cozy inside
- ¼ teaspoon Nutmeg just a dab to add a little extra warmth and depth
- 1 ½ tablespoon Baking powder gets that cake rising nice and fluffy
- 1 teaspoon Salt balances out sweetness and spices real good
- 1 ½ cups Granulated sugar sweetens the batter just right
- ½ cup Light brown sugar packed, adds a bit of molasses-y flavor to round things out
- 1 cup Vegetable oil keeps the cake moist without heaviness
- 3 Large eggs at room temp, helps everything bind and rise smooth
- 1 cup Applesauce at room temp, adds apple flavor and keeps it tender
- 1 teaspoon Vanilla extract subtle sweet note that pulls it all together
- 1 cup Apple cider room temp, star ingredient making this a true apple cider donut cake
- ¼ cup Unsalted butter melted, for brushing and adding richness
- ¼ cup Coarse sugar to sprinkle on top for that classic cinnamon sugar crunch
- 2 teaspoon Cinnamon to sprinkle on top for that classic cinnamon sugar crunch
Instructions
Instructions
- First, grease and flour your cake pan. I like a bundt pan or a 9-inch one. This helps the cake release easy after cooking. You wanna keep that tender pull intact.
- Next, whisk your dry ingredients together. That means flour, cinnamon, nutmeg, baking powder, and salt. Mixing 'em well makes sure every bite's balanced.
- In a different bowl, mix your sugars, vegetable oil, eggs, and applesauce. Stir it up until it looks smooth and homogenous. This is your wet mix.
- Then, slowly add the dry into the wet, stirring gently. Don’t overmix or you might lose that nice fluffy texture y'all want.
- Pour your batter into the pan and smooth the top with a spatula. You wanna keep an even surface so it cooks nice and even.
- Put the pan into the pressure cooker. Add water below the broth depth line so you get enough steam going. Lock the lid on with the sealing ring in place. Set to bake pressure.
- Cook it for about 40 to 45 minutes. Watch the steam cues till you hit the right tender pull. Then do a quick release when the time is up. Be careful with that hot steam, y'all!
- Let it cool for 10 minutes in the pan, then flip it out onto a wire rack to cool fully. When cool, brush the melted butter on top and sprinkle your cinnamon sugar mix. Now you got that classic donut cake crunch and shine.
Notes
Store leftovers wrapped tight in plastic or sealed container for up to 3 days at room temp; refrigerate for up to one week; freeze wrapped slices up to 2 months. Bring to room temp before serving for best texture.