Apple Cider Doughnut Loaf Cake Pressure Cooker Style
This pressure cooker apple cider doughnut loaf cake is perfectly moist, tender, and packed with cozy fall spices. Ready in under an hour, it offers a sweet, spiced comfort with a light crumb and a tangy hint from sour cream and lemon juice—like your favorite apple cider doughnut, but in loaf form.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup apple cider
- ½ cup sour cream
- 1 tablespoon lemon juice
Instructions
Instructions
- Grease a 9x5-inch loaf pan and dust it lightly with flour to prevent sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
- Beat the softened butter and sugar until light and fluffy, about a couple of minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and apple cider to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the sour cream and lemon juice gently to maintain airiness.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan on a trivet inside the pressure cooker with about 1 cup of water beneath. Close the lid and ensure the float valve is down.
- Cook on high pressure for 50 minutes and allow a natural pressure release before opening the lid.
Notes
Serve the cake warm or at room temperature. It pairs wonderfully with coffee or apple cider. Store leftovers tightly wrapped in the fridge for up to 4 days or freeze for longer storage.