Cooking Instructions

• Preheat pressure cooker by heating 1 cup water on the bottom with trivet inside.
• In a bowl, cream together unsalted butter and granulated sugar until light and fluffy.
• Add eggs one by one, mix well after each, then stir in milk or cream.
• Whisk flour, baking powder, cinnamon, and salt in a separate bowl.
• Gradually fold dry ingredients into wet mix until just combined, then fold in sliced apples evenly.
• Pour the batter into a greased cake pan. Cover pan with foil, place on the trivet in the cooker. Seal lid, cook on high pressure for 30 minutes.
• After cooking, let that natural release happen—don’t rush it. Wait about 10 minutes before releasing any leftover steam. Open carefully.
• Remove cake pan, let cool briefly. Dust with confectioner’s sugar right before serving to add a sweet finishing touch.
• Wrap the cake tightly to hold moisture if keeping leftovers.
• Store in the fridge if warm, or freeze slices wrapped in foil and plastic wrap, thaw as needed.
• Serve warm for the best flavor and texture.