Glazed Apple Cider Doughnut Cake in Your Pressure Cooker
This glazed apple cider doughnut cake is tender, moist, and infused with warm fall spices, cooked perfectly in your pressure cooker for a quick and delicious dessert.
Ingredients
Main ingredients
- 4 cups fresh apple cider this is your flavor base so don’t skip on fresh
- 2 teaspoons ground cinnamon gives that warm, cozy kick
- 0.25 teaspoon ground cloves punches up the apple cider vibe
- 0.25 teaspoon allspice punches up the apple cider vibe
- 0.25 teaspoon ground ginger punches up the apple cider vibe
- 2 cups all-purpose flour the cake’s body, gotta have it light and fluffly
- 1.5 teaspoons baking soda helps the cake rise nice and even
- 1 teaspoon kosher salt brings out the sweetness and balances the spices
- 0.5 cup neutral-flavored oil keeps it moist without adding extra flavor
- 1 cup light brown sugar
- 1 tablespoon cider vinegar adds sweet tangy dance perfect for doughnut cakes
- 1 cup powdered sugar for glazing, making it all pretty and sweet on top
Instructions
Instructions
- Simmer the apple cider on low in a pan until it reduces to about one cup. Let it cool.
- Grease a 9-inch cake pan well with butter or oil.
- Whisk together flour, baking soda, salt, cinnamon, cloves, allspice, and ginger in a bowl.
- In another bowl, beat oil and brown sugar until smooth. Add reduced apple cider and cider vinegar and stir well.
- Gradually add dry mix into the wet mixture. Stir just until combined; do not overmix.
- Pour batter into prepared pan. Place pan in pressure cooker on a trivet with about one cup of water in the bottom.
- Close the lid, seal it, and cook at high pressure for 35 minutes.
- Perform a slow pressure release. Wait for the valve hiss to stop before opening the lid.
- Cool cake in pan for 10 minutes before turning out onto a wire rack to cool completely.
- Mix powdered sugar with some apple cider to make a smooth glaze and drizzle over the cooled cake. Let set before serving.
Notes
For best results, use fresh apple cider and follow the slow pressure release method to keep the cake moist and tender. Store leftovers wrapped tightly to maintain freshness.