Apple Cake

The cake and apples cook together perfectly and it turns out beautifully after a short browning in the oven.

Apple mix: 
2.5 cups of any type apples, peeled and chopped into 2 cm size pieces 
2 tsp cinnamon 
Or 
1 tsp cinnamon 
1 tsp mixed spice 
1.5 Tbsp brown sugar 
1 tbsp lemon juice 
 
For the batter: 
1/2 cup canola oil 
3/4 cup castor sugar 
1 tsp vanilla extract 
2 large eggs 
1 1/2 cup cake flour 
1.5 tsp baking powder 
1 tsp salt 

 
In a bowl, combine diced apples with spices, lemon and sugar and set aside. 

In a mixing bowl, combine oil, sugar, vanilla, and eggs. Whisk by hand until blended. 

Add in flour, baking powder, and salt. Mix by hand until combined. The batter will be very thick at this point. 

Grease a 6” or 18cm springform cake pan. Into the pan, spread half of the batter at the bottom, then add the apple mixture and then add the rest of the batter on top.  Smooth out gently with a spatula.  

Pour 1 cup of water in the bottom of the inner pot. Insert the trivet.  Make a foil sling and place under the cake pan. Pick it up and lower the pan into the Instant Pot. 

Secure the lid and move the Sealing Vent up. Select Pressure Cook and set time to 60 minutes.  Set the oven to 160c. Allow a Natural Pressure Release. 

Remove cake by lifting the sling out of the Instant Pot. Remove the foil carefully. 
Place into the oven for 5 - 10 mins until golden brown. 

Sprinkle with icing sugar before serving with yogurt, cream or ice cream. 

Recipe adapted from shugarysweets.com