Pressure Cooker Apple Spice Cake with Maple Drizzle

INGREDIENTS:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon apple pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup natural applesauce
• 1 Granny Smith Apple, cored, peeled and diced

For the Glaze:

2 Tbsp butter, melted

1 tsp Maple Extract, flavoring (I like Watkins)

1/4 c Milk

Powdered Sugar

DIRECTIONS:

1. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
2. In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the applesauce and mix until combine well.
3. Add the dry ingredients mixing until just combined.
4. Stir in diced apple.
5. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil, tightly.
6. Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
7. Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
8. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. Use caution removing foil from pan, don't burn yourself.
9. After 10 minutes, remove from pan and cool on a wire rack.
10. When cake is cool drizzle with maple glaze.

DIRECTIONS for GLAZE:

1. In small bowl combine melted butter and milk, whisk together.

2. Add maple flavoring and stir together.

NOTE: If you get it too thick, just add milk (a tiny bit at a time) until it's the consistency you want.