Instructions

• First, you gotta grease and flour a 9-inch round cake pan real good. This is key so the cake comes out clean.
• Next, mix the dry stuff together in a big bowl. Flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon all get a quick stir for even flavor.
• Cut in your softened butter next, blending until the mix looks like coarse crumbs. This helps keep your cake tender.
• In another bowl, beat your eggs, sour cream, and vanilla extract. This wet mix blends moisture and depth into your batter.
• Combine wet and dry mixes, but only stir until you don’t see flour pockets. Fold in your diced apples, gently so they get spread evenly.
• Pour half the batter into your pan, then beat the cream cheese with powdered sugar smooth. Spread that creamy goodness evenly over the batter, then top it all with the rest of the batter.
• Pop the pan in the pressure cooker. Use about 1 ½ cups water or broth for your base for steam cues. Cook on high pressure for 40 minutes, then let it natural release for 10. When the pressure releases slow and steady, remove the lid carefully. Cool the cake fully, then whisk your apple cider until smooth and drizzle over the top, finishing with lots of caramel sauce. That’s it!