Apple Cider Pound Cake Pressure Cooker Style
This cozy apple cider pound cake made in your pressure cooker is full of warm fall spices, has a moist and tender crumb, and finishes with a delicious cider glaze and cinnamon sugar topping.
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Loaf pan or bundt pan
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ½ cups all purpose flour 186g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 7 tablespoons unsalted butter melted, 99g
- 1 cup granulated sugar 200g
- 1 tablespoon sour cream or plain Greek yogurt 15g
- 3 eggs large
- 1 teaspoon vanilla extract 5ml
- ½ cup apple cider 118ml
- 2 tablespoons granulated sugar for glaze
- ⅓ cup apple cider for glaze
- 2 tablespoons granulated sugar for topping
- 1 teaspoon cinnamon for topping
Instructions
Instructions
- Preheat your oven to 350°F (175°C) as you prep the rest. Even if you’re doing the pressure cooker part, this step sets you right.
- Grease and flour a loaf pan or bundt pan so the cake doesn’t stick. A non-stick spray works too but flouring after spraying seals it better.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. This dry spice blend is the base for that broth depth of flavor you want.
- In a big bowl, whisk melted butter and sugar until smooth. You’re kinda making your batter base here.
- Add sour cream and eggs to that butter mix, stir till totally combined. Then stir in vanilla and apple cider.
- Gradually mix the dry ingredients into the wet, just until you see no more streaks of flour. Don’t over mix or your cake might get dense.
- Pour batter into the prepared pan, smooth the top with a spatula, then set it in your pressure cooker on a trivet with about a cup of water below. Seal the lid making sure the sealing ring’s in place.
- Set cooker for 50 minutes under high pressure. When time’s up, carefully do a quick release to avoid overcooking. Check the cake with a toothpick to see if it comes out clean. If not, pop it back for a few more minutes.
Notes
For extra flair, try brushing any leftover glaze over cake slices before serving. Store at room temp up to 2 days, or refrigerate for 1 week. Cake freezes beautifully!