This heavenly cake is easy and quick to make in your Instant Pot!
Apple Cake with Rum Sauce
This heavenly cake has never been easier to make than with an Instant Pot. Moist beyond belief and delicious!
Equipment
- Instant Pot
- Mixing Bowl (x2)
- Whisk
Ingredients
- 1 Cup Granulated Sugar
- 1/4 Cup Butter Softened to room temperature
- 1 Egg
- 2 Large Apples Peeled, Cored and sliced
- 1 Cup All Purpose Flour
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Nutmeg
- 1 Pinch Salt
- 1 Cup English Walnuts Coarsely Chopped
Sauce
- 1/2 Cup Packed Dark Brown Sugar
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Butter
- 1/2 Cup Heavy Cream
- 1/2 tsp Vanilla Extract
- 2 tbsp Dark Rum
Instructions
For the cake
- In a large mixing bowl, cream the sugar with the butter; when this mixture is nice and fluffy, beat in the egg; stir in the apples.
- In a separate mixing bowl, combine the dry ingredients; add this mixture, along with the walnuts, to the butter mixture.
- Spread the prepared batter into a well-greased 6-cup Bundt pan; cover pan tightly with foil. Place 1 cup water into the bottom of a 6-quart Instant Pot (or any 6-quart electric pressure cooker); add a trivet to the bottom of the pot. Using a foil sling, lower the covered Bundt pan into the pot, placing it on top of the trivet.
- Lock the Instant Pot lid into place; set the timer for 25 minutes on the High Pressure setting, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure. Remove the IP lid, then gently lift the Bundt pan from the pot, using the foil sling. Place the cake onto a cooling rack. Let the cake fully cool in the pan, keeping it covered with the foil while it cools.
- When the cake has cooled, use a butter knife to loosen it from all sides, then place a platter over the top of the Bundt pan; flip the platter and the cake over in one quick movement, then lift the Bundt pan off the cake.
For the Sauce
- Meanwhile, prepare the sauce by placing all the ingredients, except the rum, in a small saucepan over low heat; simmer for 25-30 minutes or until nicely thickened. Remove sauce from heat and stir in the rum. Pour the warm sauce over the top of the cake on the platter, or slice the cake and serve the sauce poured over each slice.