Baking probably isn’t the first thing a person thinks about when they hear the word pressure cooker but it is definitely something you can do. Baking is especially successful when you make something that thrives in a moist environment like a cheese cake or a baked custard. The pressure cooker is also good at baking things that don’t need to be crisp like cake.
I don’t usually bring out the cranberry recipes until the pumpkin spice everything threatens to take over the world at the end of September or beginning of October. This recipe, however, was screaming at me to make it and use up some of the cranberry stash in my freezer. I used a 3 cup Bundt cake pan to make this recipe but you can use a 6 inch cake pan or spring form pan if you don’t have one.
Cranberry Nut Cake
Adapted From The Instant Pot Bible The Next Generation
1 1/2 cup water, for in the liner
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup whole berry cranberry sauce
2 TBS brown sugar
2 TBS canola oil
3 TBS lightly beaten egg
1/4 tsp vanilla
Spray Bundt pan with non-stick cooking spray and set aside. Add water to pressure cooker liner, add trivet to the liner and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Mix well.
In a small bowl, combine the cranberry sauce, brown sugar, canola oil, egg, and vanilla. Mix well to dissolve the brown sugar.
Add wet ingredients to dry ingredients and gently stir until ingredients are just moistened.
Scrape the batter into the prepared pan. Set on the pan on the trivet and cover with aluminum foil. Close and lock lid. Pressure cook on high for 50 minutes. Let natural release for 20 minutes then release any remaining pressure. Remove pan from liner and let cool.
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