Home>Recipe>Spiced Pear Cranberry Cake Recipe for Instant Pot Lovers
Recipe
Spiced Pear Cranberry Cake Recipe for Instant Pot Lovers
Published: April 1, 2024
This spiced pear and cranberry cake is my go-to winter delight. Baked in an instant pot, it's a moist, flavorful treat with a burst of fruity freshness. A real crowd-pleaser!
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Hold onto your taste buds, folks! I'm about to whisk you away into a world of delightful contradictions with this Spiced Pear and Cranberry Cake. Imagine biting into a warm, fluffy piece of cake where sweet, ripe pears dance with tart cranberries, all wrapped up in a cozy cloak of winter spices. Trust me - once you've had a slice of this easy-to-make instant pot wonder, there's no going back! Clear some room in your recipe book, this one's a keeper.
Ingredients for a Delightful Spiced Pear and Cranberry Cake
- All-purpose flour: Essential for structure and texture, providing a base for the cake batter to hold the other ingredients together.
- Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy during baking.
- Baking soda: Works with the buttermilk to create a chemical reaction that helps the cake rise and become tender.
- Ground cinnamon: Adds warmth and depth of flavor, complementing the sweetness of the pears and cranberries in the cake.
- Ground ginger: Offers a spicy kick and aromatic flavor that pairs well with the fruity elements in the cake.
- Ground nutmeg: Provides a subtle nutty and slightly sweet flavor that enhances the overall taste of the cake.
- Ground cloves: Adds a warm, sweet, and slightly peppery flavor that complements the other spices in the cake.
- Unsalted butter: Adds richness and moisture to the cake, contributing to its tender crumb and overall flavor.
- Granulated sugar: Sweetens the cake batter and helps create a light and airy texture in the finished cake.
- Large eggs: Bind the ingredients together, add structure, and help the cake rise during baking.
- Vanilla extract: Enhances the flavor profile of the cake, adding a sweet and aromatic note to the overall taste.
- Buttermilk: Provides acidity to react with the baking soda, resulting in a tender and moist cake texture.
- Ripe pears: Bring natural sweetness and a juicy texture to the cake, adding a fruity and refreshing element.
- Fresh or frozen cranberries: Offer a tart and tangy flavor that balances the sweetness of the cake, adding a burst of freshness.
Did you know that adding a touch of orange zest to this spiced pear and cranberry cake can enhance the flavors and give it a citrusy twist? It's a simple trick that can take your cake to the next level!
Essential Tools for Making This Instant Pot Cake Recipe
- Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
- 7-inch cake pan: Required to hold the cake batter and fit inside the Instant Pot for cooking.
Common Questions About Making Spiced Pear and Cranberry Cake in an Instant Pot
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 ripe pears, peeled, cored, and diced
- 1/2 cup fresh or frozen cranberries
Instructions:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Fold in pears and cranberries.
- Pour the batter into a greased 7-inch cake pan that fits into the Instant Pot.
- Add 1 cup of water to the Instant Pot, place a trivet inside, and carefully lower the cake pan onto the trivet.
- Close the lid, set the vent to sealing, and cook on high pressure for 35 minutes. Allow for a natural pressure release.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 48 g | Protein: 4 g | Total Fat: 13 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 70 mg | Sodium: 280 mg | Dietary Fiber: 2 g | Sugar: 26 g | Calcium: 60 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 5 mg
Preparing and Storing Your Spiced Pear and Cranberry Cake
Make Ahead Instructions
- Prepare the cake batter as directed in the recipe.
- Instead of baking immediately, cover the cake pan with plastic wrap and store it in the refrigerator for up to 24 hours.
- When ready to bake, follow the cooking instructions from the recipe, adding a few extra minutes to account for the chilled batter.
Freezing Instructions
- Allow the cake to cool completely after baking.
- Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil.
- Label the package with the date and store it in the freezer for up to 3 months.
- To serve, thaw the cake overnight in the refrigerator and bring it to room temperature before enjoying.
