Home>Recipe>Instant Pot Applesauce Walnut Raisin Cake Recipe
Recipe
Instant Pot Applesauce Walnut Raisin Cake Recipe
Published: April 1, 2024
This applesauce walnut raisin cake is my go-to comfort food. It's moist, packed with flavors, and the instant pot makes it a breeze to whip up. Perfect for cozy evenings!
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Picture this: a moist, rich cake, studded with crunchy walnuts and sweet raisins. I can smell the cinnamon and applesauce even before it's out of the pot. I'm excited to share my treasured Instant Pot Applesauce Walnut Raisin Cake recipe with you. This isn't just an ordinary cake, it's a creation that elicits a wow factor. Trust me, once you try it, you'll want to make it again and again!
Ingredients for Applesauce Walnut Raisin Cake
- All-purpose flour: Essential for structure and texture, providing the base for the cake batter to come together and bake perfectly.
- Baking soda: Acts as a leavening agent, helping the cake rise and become light and fluffy in the Instant Pot.
- Ground cinnamon: Adds warm, comforting flavor that complements the applesauce and enhances the overall taste of the cake.
- Unsweetened applesauce: Moistens the cake while adding natural sweetness and apple flavor, making it tender and delicious.
- Vegetable oil: Contributes moisture to the cake, ensuring a soft texture and helping the other ingredients bind together well.
- Sugar: Sweetens the cake and helps with browning, balancing the flavors and providing a touch of sweetness.
- Eggs: Bind the ingredients together, adding structure and richness to the cake for a moist and tender crumb.
- Vanilla extract: Enhances the overall flavor profile of the cake, adding a subtle depth and aroma to the finished dessert.
- Chopped walnuts: Bring a delightful crunch and nutty flavor to the cake, adding texture and richness to each bite.
- Raisins: Provide bursts of sweetness and chewiness throughout the cake, complementing the applesauce and adding extra flavor dimension.
One interesting fact about this instant pot applesauce walnut raisin cake recipe is that you can substitute the walnuts and raisins with other mix-ins like pecans, dried cranberries, or even chocolate chips for a different flavor twist! Enjoy experimenting with different combinations to suit your taste preferences.
Kitchen Tools and Equipment Needed
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- Mixing Bowl: To combine and mix the dry and wet ingredients thoroughly for a consistent cake batter.
Frequently Asked Questions
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions:
- In a bowl, mix flour, baking soda, cinnamon, and salt.
- In another bowl, combine applesauce, oil, sugar, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Stir in walnuts and raisins.
- Pour the batter into a greased cake pan that fits in the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the cake pan onto the trivet.
- Close the lid, set to sealing, and cook on high pressure for 35 minutes.
- Allow for a natural pressure release before opening the lid.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 51 g | Protein: 5 g | Total Fat: 18 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 5 g | Cholesterol: 40 mg | Sodium: 230 mg | Dietary Fiber: 2 g | Sugar: 28 g | Calcium: 40 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 60 µg | Vitamin C: 2 mg
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Bake the cake as per the recipe instructions.
- Let it cool completely.
- Once cooled, wrap the cake tightly in plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days before serving.
Freezing Instructions
- Bake the cake and allow it to cool completely.
- Wrap the cake tightly in plastic wrap and then in aluminum foil.
- Place in a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator before serving.
