Electric Pressure Cooker Pumpkin Chocolate Chip Pound Cake with Cider Glaze


So who knew? Pound cake in the Pressure Cooker? Absolutely! For a 6 qt. pressure cooker, you’ll need an 8″ bundt pan, available at specialty cooking stores. It seems small when compared to the original size pound cake, but it’s a lovely size for serving 6-8 people. 

Pressure Cooker Pumpkin Chocolate Chip Pound Cake with Cider Glaze

Pound Cake
1 1/2 cups all-purpose flour
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup mini chocolate chips

Cider Glaze
2 Tbs. unsalted butter, melted
1 cup powdered sugar
Pinch of kosher salt
2-3 Tbs. apple cider

In a medium mixing bowl, mix the flour, spices, salt, baking soda, and baking powder; set aside.

Using a mixer, cream the butter and sugars until fluffy, 2-3 minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.

Add the reserved dry ingredients and chocolate chips, mixing until just combined.

Spoon batter into half sized bundt pan (8-inch) that has been well sprayed with non-stick spray, then cover bundt pan tightly with foil.

Pour 1 1/2 cups of water into the PC pot, placing the trivet in the bottom.

Use a foil sling to place the bundt pan down into PC pot, onto the trivet. (The foil sling is actually to help make REMOVING the bundt pan easier.)

Lock PC lid into place, then select High Pressure setting for 25 minutes. When timer sounds, use a natural pressure release for 10 minutes, then perform a quick pressure release to release any remaining pressure from PC.

Using foil sling, carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, invert cake pan onto cake stand. Cover cake with plastic wrap to cool completely.

To prepare cider glaze, combine melted butter with powdered sugar and salt; add cider a bit at a time, until glaze reaches desired consistency.

When cake has cooled, drizzle cider glaze over entire cake, or, if preferred, drizzle glaze over each individual piece as cake is served.

Now You’re Cookin’,
Chef Alli 

*Affiliate Links: I only recommend products I use and love!

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