Spinach Artichoke Dip
Cinnamon Apple Upside-Down Cake
| By : |
Get ready to take everything you thought you knew about cinnamon apple treats and turn it on its head. This upside-down cake is wonderfully moist and packed with warm flavors. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 40 Minutes |
| Servings |
8 Servings
|
Ingredients
- 1/2 cup sour cream
- 1/2 cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (21-ounce) can apple pie filling
- 1 cup Water
Ingredients
|
Instructions
- You can swap the apple pie filling in this recipe for canned peach pie filling. It’s just as delicious and a great flavor to go with a spoonful of whipped cream.
- In a large bowl, mix sour cream, brown sugar, granulated sugar, egg, salt, cinnamon, and vanilla. Whisk in flour and baking powder until a smooth batter forms.
- Spray a
6" round baking pan with nonstick cooking spray. Pour pie filling into prepared pan. Place batter on top of pie filling. Cover pan tightly with aluminum foil. - Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure naturally release for 15 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. Serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
All recipes by :
All Cook Books by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!