Autumn always smells like cinnamon and letter-writing in my house — and this Instant Pot apple cake captures that exact feeling. I pull this recipe out when the air turns crisp and I want something warm and reliable without babysitting an oven for an hour. The cake comes out tender and syrupy, with soft apple pockets and a slightly caramelized top that sounds like gentle applause when I slice it. It feels like a hug in dessert form: cozy, warmly spiced, and forgiving if your apples aren’t perfectly sliced. If you crave a quick, comforting cake that fills the house with amazing smells and barely asks for attention, you’ll love this one.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 25 minutes (pressure) + 10 minutes natural release
- Total Time: 55 minutes
Why This Recipe is Awesome
This Instant Pot apple cake stays moist and tender — no dry crumbs here. It delivers soft apple ribbons, warm cinnamon aroma, and a lightly caramelized top without firing up the oven. It’s so easy even a busy weeknight can handle it. The texture balances fluffy cake and juicy apple bits; every slice gives you a soft crumb with pockets of sweet-tart apple. Plus, the Instant Pot keeps steam in, so the cake emerges almost custardy around the fruit — dreamy.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 medium apples (about 10–12 oz total), peeled, cored, and thinly sliced — I like Gala or Honeycrisp
- 1 tbsp lemon juice
- 1 tbsp brown sugar for topping (optional)
- Nonstick spray or butter for greasing the pan
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup store-bought caramel sauce or 1/4 cup powdered sugar for dusting
How I Make It
Step 1:
I toss the thin apple slices with 1 tbsp lemon juice and set them aside so they stay bright and don’t turn brown. Then I whisk together the dry ingredients — 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt — in a bowl until the spices smell warm and inviting.
Step 2:
In a larger bowl I beat the sugars with the melted butter until shiny and slightly thick. I add the eggs one at a time, stirring energy into the batter, then fold in 1 tsp vanilla and 1/2 cup Greek yogurt. Watch the batter go from dull to glossy — that’s a good sign.
Step 3:
I fold the dry mix into the wet mix gently until it just comes together — don’t overwork it or the cake loses its tender crumb. Then I fold in most of the apple slices, saving a few to fan on top. The batter will feel thick and slightly lumpy from the fruit.
Step 4:
I grease a 7-inch springform or any oven-proof pan that fits your Instant Pot insert and spoon in the batter, smoothing the top. I arrange the reserved apple slices on top and sprinkle 1 tbsp brown sugar for a sweet, slightly crisp top. I pour 1 cup water into the Instant Pot, place the trivet in, and set the pan on the trivet. I lock the lid and set the pot to High Pressure for 25 minutes, then let it naturally release for 10 minutes. If your apples are very tender, reduce pressure time to 20 minutes.
Step 5:
I carefully remove the pan (use mitts — it will hiss and steam) and let the cake cool for at least 10 minutes before removing the ring. The top will be a soft golden brown and the cake should spring back gently when I press the center. I drizzle caramel or dust powdered sugar to finish and slice while the aromas still steam up into the kitchen.
Pro Tips
- Use firm, crisp apples like Honeycrisp or Granny Smith for contrast; softer apples turn to mush. I prefer a mix for texture.
- Don’t overmix the batter — stir until you see no streaks of flour. Overmixing gives a chewy crumb.
- If your Instant Pot tends to run hot, lower the pressure time to 20 minutes and check with a skewer.
- For easy release, line the pan bottom with parchment and grease the sides; the cake slides out neatly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for coconut oil for a dairy-free twist — expect a slight coconut note and a looser crumb.
- Use 1 cup applesauce + 2 tbsp oil instead of butter for a lighter texture, but reduce sweetness slightly.
- For gluten-free, use a 1:1 gluten-free flour blend; texture shifts a bit denser but still delicious.
- Replace Greek yogurt with sour cream for a tangier flavor and silkier crumb.
Variations & Tips
- Add 1/2 cup chopped toasted pecans or walnuts for crunch and toasty aroma.
- Stir 1/4 cup raisins or chopped dates into the batter for chewy sweetness.
- Make it lemony: add 1 tsp lemon zest to the batter and use Granny Smith apples for a bright lift.
- Spice it up: increase cinnamon to 1 1/2 tsp and add 1/4 tsp ground ginger for a spicier profile.
- Mini cakes: split batter into two 5-inch pans and reduce pressure to 18–20 minutes.
- Caramel apple twist: warm 1/2 cup caramel, pour over slices right before serving for gooey decadence.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, then wrap tightly and refrigerate up to 3 days. Reheat slices gently in the microwave for 20–30 seconds or warm the whole cake in a 325°F oven for 8–10 minutes.
- Can I double the recipe?
- Sure thing. Use two pans stacked on the trivet or cook in two rounds back-to-back. Keep the same pressure time but increase natural release to 12 minutes if pans are denser.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil for 8 tbsp butter) and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Insert a skewer into the center — it should come out with a few moist crumbs, not wet batter. The top should look set and have a light golden color, and the center should spring back when pressed gently.
- What if I don’t have ingredient X?
- Out of Greek yogurt? Swap with sour cream or equal plain yogurt. No brown sugar? Mix 1/4 cup white sugar with 1 tbsp molasses.
How I Like to Serve It
I slice this cake warm with a scoop of vanilla ice cream or a drizzle of warm caramel and a sprinkle of chopped pecans. For brunch, I serve slices with strong coffee and a pot of tea — the cake pairs beautifully with both. It also works as a cozy after-dinner dessert with a mug of spiced cider on a chilly evening.
Notes
- Store leftovers wrapped at room temperature up to 2 days, or refrigerate up to 4 days. Reheat briefly before serving.
- If reheating a whole cake in the oven, use 325°F and tent with foil if the top darkens too quickly.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade, steamy-sweet Instant Pot apple cake!