Cinnamon Apple Upside-Down Cake
50 minutes, 8 servings, all-purpose flour, baking powder, can apple pie filling, cinnamon apple treats, cook 40 min, cup water, granulated sugar, ground cinnamon, instant pot, large egg, light brown sugar, packed, prep 10 min, pressure cook, Robin Fields, salt, sour cream, upside down cake, vanilla extract
Ingreadient
- 1/2 cup sour cream
- 1/2 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 1 large egg
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 (21-ounce) can apple pie filling
- 1 cup water
Direction
- 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.
