PRESSURE-COOKER RASPBERRY UPSIDE-DOWN CAKE
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Create a sling for pan: Fold one 20-inch length of foil lengthwise into thirds. Place a 7-inch cake pan or cake-pan pressure-cooker insert over foil; transfer to a 6-to-8-quart cooker, holding foil sling in place. Fold tops of sling down, if necessary, to avoid interfering with cooker lid. Remove sling and cake pan from cooker.
- Butter cake pan. Line with parchment, butter parchment, and sprinkle with 2 tablespoons sugar. Top with raspberries in an even layer. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar. In a large bowl, whisk together egg, milk, butter, zest, liqueur, and vanilla. Whisk flour mixture into egg mixture until just combined. Pour batter over fruit in pan, spreading evenly. Cover pan with foil.
- Pour 3 cups water into cooker; set a 1-inch wire rack on bottom. Arrange foil sling under cake pan and set cake pan on top of rack.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 30 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 35 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Use sling to remove cake from cooker; remove foil cover. Let stand 10 minutes. Run a knife around edge to loosen; invert cake onto a serving plate. Remove parchment and serve, topped with more berries and whipped cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Chowdhury
[email protected]This is my go-to recipe for upside down cake. It's always a hit.
Siena Az
[email protected]This cake is easy to make and it's always a crowd-pleaser. I love the combination of raspberries and cake.
Daniela Becerra
[email protected]I'm so glad I found this recipe. It's the perfect cake for summer. The raspberries are so fresh and delicious.
Justin Dornan
[email protected]This cake was a hit at my party. Everyone loved it. I will definitely be making this again.
Azaria Taylor
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had. The cake was moist and fluffy and the raspberries were tart and juicy. I will definitely be making this again.
MIRZA farri
[email protected]I was a little hesitant to make this cake because I'm not a big fan of raspberries. But I'm so glad I did! The cake was delicious and the raspberries were the perfect addition. They added a nice tartness that balanced out the sweetness of the cake.
Owen Fox
[email protected]This was a great recipe. I made it for a birthday party and everyone loved it. The cake was moist and fluffy and the raspberries were tart and juicy. I will definitely be making this again.
Shantel Scott
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and it always turns out perfectly. The raspberries add a delicious tartness that balances out the sweetness of the cake. I highly recommend this recipe.
Salomi Vocea
[email protected]This cake is so moist and flavorful. The raspberries really shine through. I love that it's not too sweet. It's the perfect dessert for any occasion.
Sayab Khan
[email protected]I'm not a big baker, but this recipe was so easy to follow that even I could make it. The cake turned out great and my kids loved it. I'll definitely be making this again.
Nnamdi Emmanuel (Freestar)
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved it. I especially liked that it wasn't too sweet. The raspberries added just the right amount of sweetness and tartness.
Tanveer Gujjar
[email protected]This was the easiest upside down cake I've ever made and it turned out perfectly. I used a 6-inch pan and it was the perfect size for my family. The cake was moist and fluffy and the raspberries were nice and tart.
Nimrah Nasreen
[email protected]My family went nuts over this raspberry upside down cake and I'm not surprised. It was incredibly moist and the raspberries added a delicious burst of flavor in every bite. I'll definitely be making this again.