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Cinnamon Apple Crumb Cake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pressure Cooker Apple Crumb Cake

A tender, moist cinnamon apple crumb cake made right in the pressure cooker for an easy, cozy dessert that never dries out.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl for batter and crumb topping
  • 1 Pressure cooker with trivet and sealing ring
  • 1 9x13 inch baking pan greased

Ingredients
  

Main Ingredients

  • 1 cup Brown sugar packed, light or dark
  • 1.75 cups Granulated sugar
  • 1 tablespoon Ground cinnamon
  • 1 teaspoon Salt ½ teaspoon in batter, ½ teaspoon in crumb
  • 1 cup Unsalted butter melted
  • 2.5 cups All purpose flour divided
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.75 cup Unsalted butter softened
  • 3 cups Apples peeled and chopped (about 2–3 large apples)
  • 3 Eggs large, room temperature
  • 1.25 cups Granulated sugar
  • 1 cup Sour cream full-fat
  • 2 teaspoons Vanilla extract
  • 1 cup Water for pressure cooking
  • optional Maple icing optional topping
  • optional Caramel icing optional topping
  • as needed Milk to mix with sour cream

Instructions
 

Instructions

  • Grease a 9x13 inch baking pan. Prepare pressure cooker with sealing ring and add 1 cup water to the base.
  • In a bowl, mix brown sugar, granulated sugar, cinnamon and salt. Stir in melted butter to create crumb mixture. Reserve 1 cup for topping.
  • In another bowl, whisk remaining flour, baking soda, baking powder, and salt.
  • In separate bowl, beat eggs, granulated sugar, and vanilla until smooth.
  • Mix sour cream with milk. Slowly combine dry ingredients with wet mixture.
  • Fold in chopped apples gently. Spread batter into prepared pan.
  • Sprinkle reserved crumb topping evenly over batter.
  • Place pan on trivet inside pressure cooker. Seal and cook on high pressure for 30 minutes.
  • Let natural release for 15 minutes. Then open lid and carefully remove cake pan.
  • Let cool slightly before serving. Optional: for extra crunch, broil for 3-5 minutes watching closely.
  • Optional: drizzle with maple or caramel icing if desired.

Notes

Let cake cool slightly before slicing. Store tightly wrapped on the counter for 1-2 days, or refrigerate up to 4 days. Freeze slices individually wrapped for future enjoyment.