My Mum’s Irish Apple Cake - Pressure Cooker Style
Enjoy a classic Irish apple cake with golden, crumbly streusel, cooked quickly in a pressure cooker for a delicious, tender delight.
Equipment
- 1 9-inch springform pan to ensure cake comes out clean
Ingredients
Main ingredients
- ¾ cup all-purpose flour for perfect cake base texture
- ½ cup granulated sugar brings the sweet balance to life
- ¼ cup rolled oats for hearty, slightly chewy streusel texture
- ⅛ teaspoon salt keeps the flavors sharp and balanced
- 6 tablespoon cold butter cubed, makes streusel crumbly and flaky
- ½ cup room temperature butter for creaming with sugar to get fluffiness
- 2 large eggs at room temp for binding and structure
- 2 teaspoon vanilla extract adds warm cozy aroma
- 3 medium Granny Smith apples peeled and thinly sliced, holds shape when cooked
Instructions
Instructions
- Butter your 9-inch springform pan and line it with parchment paper.
- In a medium bowl, combine flour, sugar, oats, and salt. Rub in the cold cubed butter till it looks like coarse breadcrumbs.
- In a large bowl, cream the room temp butter and sugar using a hand whisk or mixer till light and fluffy. Beat in the eggs one by one, then stir in vanilla extract.
- Whisk together flour, baking powder, cinnamon, and salt in another bowl. Fold into wet batter along with milk.
- Pour batter into prepared tin and layer sliced apples on top. Cover with chilled streusel.
- Place the cake pan on a trivet inside the pressure cooker. Pour water in the bottom, seal the lid, and cook at high pressure for 35 minutes. Let it cool after a 10-minute natural release.
Notes
Serve at room temperature with a dusting of powdered sugar for best flavor.