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I stumbled upon this spiced pear and cranberry cake recipe while experimenting with my Instant Pot. Trust me, it's a game-changer! Combining juicy pears and tart cranberries with warm spices creates a mouthwatering aroma that'll fill your kitchen. Best part? This cake comes out perfectly moist every time. Whether you're hosting a dinner party or craving something sweet, this recipe won't disappoint. Plus, using your Instant Pot means less fuss and quicker results. Ready to dive in? Let's get baking!
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.
Read more: Mini Spice Cakes in the Instant Pot Recipe
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.
Spiced Pear Cranberry Cake Recipe for Instant Pot Lovers
This Spiced Pear Cranberry Cake is perfect for Instant Pot enthusiasts. It's a delightful blend of warm spices, juicy pears, and tart cranberries, making it a perfect dessert for any occasion.
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Equipment
- Instant Pot
- Mixing Bowls
- Whisk
- Spatula
- 7-inch Cake Pan
Ingredients:
Main 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.
Nutrition value:
Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 70mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 26gVitamin A: 150IUVitamin C: 5mgCalcium: 60mgIron: 2mg
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Tried this recipe?Let us know how it was!
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.
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!
Common Questions About Making Spiced Pear and Cranberry Cake in an Instant Pot
FAQ:
Can I use other fruits instead of pears and cranberries in this cake?
Yes, you can customize this recipe by using fruits like apples, blueberries, or even peaches.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the cake may be slightly denser.
Can I omit the spices if I don't have them on hand?
While the spices add flavor, you can omit them if needed, but the cake may be less aromatic.
Can I use a larger cake pan if it doesn't fit in my instant pot?
It's best to use a pan that fits in your instant pot to ensure even cooking. Adjusting the pan size may affect the cooking time and results.
Can I add a glaze or frosting to this cake?
You can certainly add a glaze or frosting to the cake after it has cooled, such as a simple powdered sugar glaze or cream cheese frosting.
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