Apple Pecan Cake (Apple Pound Cake)Pressure Cooker Style
This moist and flavorful Apple Pecan Cake is made perfectly in the pressure cooker or oven, combining apples, toasted nuts, coconut, and brandy flavor for a warm, decadent dessert experience.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1½ cups vegetable oil
- 3 large eggs room temperature
- 2 teaspoons brandy flavoring or vanilla extract
- 3 cups apples peeled, cored, and diced
- 1 cup pecans or walnuts toasted and chopped
- 1 cup sweetened shredded coconut
Instructions
Instructions
- Preheat your oven to 325ºF. Grease and flour a Bundt pan or 9x13 baking dish.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat sugar and oil together until well blended.
- Add eggs one at a time, beating well after each addition.
- Stir in brandy flavoring or vanilla extract.
- Gradually add dry mixture to wet mixture and mix just to combine.
- Fold in apples, pecans, and shredded coconut gently.
- Pour batter into the pan, smooth the top, and bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool 15 minutes in pan, then transfer to wire rack to cool completely.
Notes
For best taste use brandy extract, and toast coconut and nuts to bring out extra flavor. Store cooled cake well-wrapped for freshness. Great for turning into trifles or serving warm with ice cream.