Instant Pot Apple Cake

The wonder of baking in the Instant Pot Duo Crisp!  The apple mixture is beautifully moist and dense, with a perfectly golden crispy crumble topping.  Serve this magical cake with vanilla ice cream or cream! 
 

Tools:
Duo Crisp or Instant Pot plus Vortex air fryer
Springform cake tin (18 – 20cm, depending on 6L / 8L size)
Foil to cover
 
Ingredients:
 
Apple mix:
2 ½  cups / 3 medium apples, diced
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp brown sugar
1 Tbsp lemon juice
 
For the batter:
125ml / 115g / ½ cup canola oil
150g / ¾  cup sugar
1 tsp vanilla extract
3 Tbsp / 45 ml milk
2 large eggs
225g / 1 ½  cups flour
1 ½  tsp baking powder
1 tsp salt
 
For the topping:
45g flour
75g demerara sugar
½ tsp ground cinnamon
50g cold butter
2 Tbsp almond nibs (or nut of choice, roughly chopped)
 
Method:
 
For the apple mix:
In a bowl, combine diced apples with spices, lemon juice and sugar.
Mix and set aside.
 
For the cake batter:
In a mixing bowl, combine oil, sugar, vanilla, milk and eggs.
Whisk until well mixed.
 
In a separate bowl mix together flour, baking powder, and salt.
Combine wet and dry ingredients and mix.
 
Grease an 18cm springform cake tin.
Spread half of the batter on to the bottom of the tin.
Add half of the apple mixture evenly over the batter.
Then add the rest of the batter and smooth with a spatula.
Finish with the remaining half of the apple mix.
 
Wrap the cake tin very well in tinfoil.
Make a tinfoil sling to help lower the cake into the inner pot.
 
Pour 1 cup of water in the bottom of the inner pot and insert the trivet.
Lower the cake into the inner pot and secure the lid.
 
Pressure Cook on High for 60 minutes and allow a full natural release.
 
For the crumble topping:
Combine demerara sugar, flour, butter, cinnamon and almond nibs.
Mix into a rough crumble.
 
Remove the cooked cake, remove the foil, and dry the inner pot.
 
Sprinkle the streusel topping all over the cake.
 
Return the cake to the inner pot and switch to the Air Fryer lid.
 
Air Fry for 15 - 20 minutes at 180˚C until deeply golden brown and crispy.
 
Slice and serve warm with vanilla ice cream.