Instructions

• First, grease and flour a 9-inch round cake pan. This helps your cake come out smooth and ready to slice.
• Then mix together your flour, baking powder, baking soda, salt, and chai spice mix in a bowl. Set that aside for later.
• Next, cream the butter and sugar together until the mix looks light and fluffy. Patience here pays off cause this is where the texture starts.
• Beat in the eggs, one at a time. Adding the vanilla extract feels like wrapping warm flavor around the whole batter.
• Now alternate adding the flour mixture and apple cider to the butter mix start and end with the flour stuff. Mix just until you can’t see dry bits anymore. Don’t overmix or it gets tough.
• Fold in the chopped apples gently. You want those pieces spread all over without squishing ’em down.
• Pour the batter into the pan, smoothing the top so it bakes evenly. Place it in your pressure cooker on a trivet with about an inch of water underneath.
• Close the lid, make sure the float valve is down, and let the pressure build. Cook on high for about 35 minutes, then let the pressure slow release.
• After that, open it up, and carefully take out the cake to cool for 10 minutes in the pan before turning it out onto a wire rack.