3 Luscious Cake Recipes

Pineapple Upside-Down Cake
Serves: 6
Time: 24-35 minutes

 

Pineapple upside-down cake is a homey classic. It’s so buttery, sweet, moist, but also a little chewy. I love it for the late summer or early fall when it’s a little chilly at night, and a fresh slice of this cake warms up the soul. I also love this cake because it uses really affordable ingredients, like canned pineapple rings and regular sour cream. This is not a fancy cake with unusual ingredients. It’s just a delicious, addicting treat.

The first step after gathering your ingredients is to prep your work station. Simply grease the inside of a high-sided, rounded baking dish. 2 quarts is a good size. I like to use the butter wrappers, from the butter I melted and set aside to cool. When that’s greased, sprinkle the brown sugar in the dish. This will become the sugary, crunchy top of your cake. Lay down the pineapple rings evenly in the dish. Once the dish is ready, pour 2 cups of water into your pressure cooker and lower in your cooking rack.

Now that’s done! Time to mix the dry ingredients. Whisk the flour, baking soda, cinnamon, and salt in a bowl. Get out another bowl and mix the wet ingredients (sour cream, egg, white sugar, butter, and vanilla) until smooth. Stir into the wet ingredients until moistened and even. Pour the batter into the dish you prepared and lower into the cooker into the rack. You can make a “sling” using tin foil if you want. I like using a sling because it means I don’t have to reach too far into the cooker when it gets really hot. Just fold the handles of the foil so they aren’t sticking out of the cooker. Close the lid.

 For stovetop cookers:

Turn the burner on and wait for the pressure valve to show the lowest possible

pressure, which is 8 PSI. Cook for 35 minutes. If you can only go to high pressure,

reduce the cooking time, so you only cook the cake for 15 minutes. When time is up,

remove the cooker from the hot burner and wait for the pressure to go down on its own.

 

For electric cookers:

Choose the “high pressure” setting and set your timer for 25 minutes. When time is

up, unplug the cooker and wait. The pressure will decrease naturally.

 

Open the cooker and remove the dish. Even if you used a sling, be sure to wear oven mitts. Set the dish to cook on a wire rack. Let the cake cool for 10 minutes, so it sets really well. Get out a serving platter and invert the dish. Your cake should unmold and be ready to eat! Top with cherries if desired.

 

Ingredients:

  • 4 canned pineapple rings
  • 2 big, room-temperature eggs
  • 1 cup all-purpose flour
  • ½ cup regular sour cream
  • ½ cup white sugar
  • ¼ cup dark brown sugar
  • 3 tablespoons melted and cooled butter
  • 2 teaspoons pure vanilla
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon

 

Instructions:

 

  1. Grease the inside of a 2-quart, round baking dish with high sides.
  2. Sprinkle the brown sugar in the baking dish.
  3. Arrange the pineapple rings over the sugar.
  4. Insert your cooking rack inside the pressure cooker and pour in 2 cups of water.
  5. In a separate bowl, whisk the flour, salt, baking powder, and cinnamon together.
  6. In another bowl, mix the sour cream, eggs, white sugar, butter, and vanilla together until smooth.
  7. Add in the dry mix until it has become even and moist.
  8. Pour the batter into the dish.
  9. Lower the dish into the cooker.
  10. Close the lid.
  11. For a stovetop cooker, cook on low pressure for 35 minutes.
  12. For an electric cooker, cook on high pressure for 25 minutes.
  13. When time is up, reduce the pressure naturally. For a stovetop cooker, move to a cold burner and wait. For an electric cooker, unplug the cooker.
  14. Open the cooker.
  15. Carefully remove the cooker and set to cook on a wire rack.
  16. After ten minutes, carefully invert the cake on a serving platter.
  17. Serve warm!

 

Nutritional Info:

Total Calories: 265
Protein: 5
Carbs: 38
Fat:  10
Fiber: 1

 

Ricotta-Lemon Pudding Cake 
Serves: 6
Time: 15-22 minutes

 

With just a handful of ingredients, I made this amazing pudding cake. This is a lot more pudding, than cake, so eat with a spoon. The main flavors come from ricotta and lemon. Ricotta is like a sweet cottage cheese, and gives the pudding an exceptionally creamy texture. The beautiful, bright lemon flavor comes from three sources: zest, juice, and lemon extract.

Begin by prepping your cooker and the baking dish. You can use either a springform pan (7-inches) or a 2-quart, round baking dish with high sides. Grease with butter. Pour 2 cups of water into the pressure cooker and lower the cooking rack inside. Get out your food processor. Put in the eggs, sugar, lemon zest, lemon extract, lemon juice, and ricotta and pulse until smooth. Add the flour and pulse again. Pour the batter into the prepared dish lower in the cooker. You can use a tinfoil sling for convenience. Close the pressure cooker lid.

For stovetop cookers:

Put the cooker on the burner and turn to medium-high. Watch the pressure valve till it

reaches 15 PSI. Maintain that pressure for 15 minutes. When time is up, remove from

the burner and wait for the pressure to come down on its own.

 

For electric cookers:

 

Select the “high pressure” setting and set your timer for 22 minutes. When the timer

dings, unplug the cooker. The pressure will reduce naturally.

 

Open the cooker and remove the dish. Set on a cooling rack for about a half-hour. The pudding will be soft and warm. Scoop out with a big spoon and serve! If you love chocolate, you can serve alongside chocolate sorbet.

 

Ingredients:
1 pound whole-milk ricotta
4 big room-temperature eggs
½ cup sugar
¼ cup all-purpose flour
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
½ teaspoon lemon extract

 

Directions:

 

  1. Pour 2 cups of water into your pressure cooker and put the cooking rack inside of it.
  2. Grease a 7-inch, springform pan or a 2-quart, round baking dish with high sides.
  3. Put the eggs, ricotta, sugar, lemon zest, juice, and extract in a food processor.
  4. Process until smooth.
  5. Add the flour and mix until it’s mixed well.
  6. Put the batter in the baking dish.
  7. Lower the dish into the cooker and close the lid.
  8. For stovetop cookers, turn the burner up to medium-high so the cooker reaches 15 PSI. Set the timer for 15 minutes.
  9. For electric cookers, set the pressure to “high” and set the timer for 22 minutes.
  10. When time is up, move the cooker to a cold burner (or unplug it) and wait for the pressure to come down naturally.
  11. Open the cooker.
  12. Take out the dish and cool for 30 minutes.
  13. Serve by scooping out the pudding and eating warm!

Nutritional Info:

Total Calories: 229
Protein: 13
Carbs: 15
Fat: 13
Fiber: 2

 

Apricot Cheesecake
Serves: 8
Time: 25-35 minutes (6-9 hour chill time)

Vivid, deep-orange dried apricots cut through the ordinarily sweet, rich cheesecake with a sour flavor. I love these contrasting tastes for warm days – the tartness of the fruit is refreshing and keeps the creaminess balanced, so the cheesecake stays light and not too filling. I love cheesecake crusts like the mix of graham cracker crumbs and butter. So simple, yet so delicious.

 

About 20 minutes before you plan on starting the cheesecake, you’ll need to soak the dry apricots. Boil enough water to cover the ½ cup, and pour it into a bowl with the dried fruit. When you’re ready, drain the apricots in a colander.

 

The next thing I like to do is get my pressure cooker ready. You can use either a stovetop cooker or an electric one; just pay close attention to the different times and pressure settings when it comes time to actually close the lid and bake. Pour 2 cups of water into the pressure cooker of your choice and lower in the cooking rack.

 

The crust comes next. Mix the melted butter and graham cracker crumbs together until moist and even. Using your hands, press the crust down into a 7-inch springform pan (or a 2-quart baking dish with high sides), so the crust comes halfway up the sides.

 

Put the apricots in a food processor along with the honey, sugar, and cream cheese. Process until evenly creamy. You’ll probably have to stop once or twice and scrape the sides. When the apricots are totally pureed into the other ingredients, add the eggs one at a time, mixing one thoroughly before adding the next one. Lastly, add in the flour and vanilla extract. Process one more time until smooth and pour into the pan or dish. Lower the dish into the pressure cooker.

 

For stovetop cookers:

 

Turn on the burner and bring to the lowest pressure possible. Cook for 35 minutes

before removing the cooker from the heat and waiting for the pressure to descend

naturally.

 

For electric cookers:

 

Turn to the “high pressure” setting and bake for 25 minutes. When time is up, unplug

the cooker and wait for the pressure to come down on its own.

 

Open the cooker and carefully remove the dish. Leave the cheesecake out for one hour. If you’re using a springform pan, you’ll want to remove the collar and chill for 6 hours. For baking dishes, you actually need to refrigerate the cake for 3 hours before inverting the cake to a serving platter, and then chilling for another 6 hours. After all that waiting time, slice and serve!

Ingredients:

  • ½ cup dried apricots
  • 1 pound regular cream cheese
  • 1 ¼ cups graham cracker crumbs
  • 5 tablespoons melted and cooled butter
  • 2 big, room-temperature eggs
  • ¼ cup sugar
  • ¼ cup honey
  • 1 ½ tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract

 

Directions:

 

  1. Pour 2 cups of water into your pressure cooker and lower in the cooking rack.
  2. Soak the dried apricots in a bowl of boiling water for 20 minutes.
  3. In a bowl, mix the graham cracker crumbs and melted butter together until moist.
  4. Press into a 2-quart baking dish with high sides, or a 7-inch springform pan, so the crust comes halfway up the sides.
  5. Drain the apricots.
  6. Chop in a food processor with the cream cheese, sugar, and honey.
  7. Process until creamy.
  8. Continue running the machine and add the eggs one at a time.
  9. Add the flour and vanilla.
  10. Process again smooth.
  11. Pour into the dish.
  12. Lower the dish into the cooker and close the lid.
  13. For stovetop cookers, maintain low pressure for 35 minutes.
  14. For electric cookers, select the high pressure setting and cook for 25 minutes.
  15. When time is up, remove the cooker from the heat, either by moving it off the burner or unplugging it.
  16. After 10-15 minutes, the pressure should be reduced.
  17. Open the pot and remove the dish.
  18. Cool for 1 hour.
  19. If you used a baking dish, refrigerate for 3 hours before unmolding and inverting the cake to a serving platter. Chill for another 6 hours.
  20. If you used a springform pan, take off the collar and chill for 6 hours.
  21. Slice and serve!

 

Nutritional Info:

Total Calories: 336
Protein: 7
Carbs: 31
Fat: 22
Fiber:  0

 

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