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Irish Apple Cake – Moist Spiced Dessert taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Kerry Irish Apple Cake Made Easy in Your Pressure Cooker

This Irish Apple Cake is a moist and sweet treat with a crunchy top that can be served cold or warm with chilled cream or hot custard.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 12 slices
Calories 273 kcal

Equipment

  • 1 Pressure cooker Manual high pressure or bake mode
  • 1 9-inch round cake pan Greased

Ingredients
  

Main ingredients

  • 3 cups cake flour gotta have that to make your cake nice and light
  • 2 teaspoons baking powder helps it rise just right
  • ⅛ teaspoon salt balances out the sweetness
  • ⅛ teaspoon ground cloves for that warm spiced taste
  • ⅛ teaspoon nutmeg adds a cozy punch
  • 4 ounces butter makes the cake rich and tender
  • ¾ cups sugar sweet but not too much, just how you want it
  • 4 large Granny Smith apples tart to balance the sweet batter
  • 2 large eggs help everything come together
  • ¼ cup milk adds moisture for that perfect texture
  • 2 tablespoons sugar to sprinkle on top of cake

Instructions
 

Instructions

  • Whisk together the cake flour, baking powder, salt, ground cloves, and nutmeg in a big bowl. Mix it all up real good so every spice and flour bit gets spread out.
  • Cream the butter and sugar until fluffy and light. Add the eggs one at a time, beating well after each one to keep things smooth and creamy.
  • Slowly add the dry mix to your butter and sugar combo, alternating with the milk so it blends evenly without getting lumpy. Don’t overmix.
  • Peel, core, and slice the Granny Smith apples. Fold them gently into the batter.
  • Pour the batter into a greased 9-inch round cake pan. Seal it tight, set in your pressure cooker, and add a cup of water under the rack.
  • Lock the lid in place and either set your cooker to bake mode or use manual high pressure for about 20 minutes.
  • Use slow release so the cake stays moist and doesn’t dry out. Carefully lift the lid and let the cake rest before sprinkling the top.
  • Sprinkle 2 tablespoons of sugar on top. This gives a sweet crunch as it cools.
  • Serve warm.

Notes

This cake can be served cold or warm with chilled cream or hot custard. It has a moist, sweet center and a crunchy top.