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It’s apple season here in Vermont and I am on the lookout for easy apple recipes that will wow my family. I don’t do a lot of dessert recipes but I have a weakness for fruit desserts. This Apple Abracadabra Cake is super easy to make and using the Wolfgang Puck Pressure Oven allows me to have it read in much less time than a traditional oven.
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Easy Apple Recipes
This easy apple recipe called for Granny Smith apples but since McIntosh is my favorite, I chose to make it with McIntosh apples instead. You can experiment and use whatever type of apple you have on hand. You will want to choose an apple with a firm texture like the Ambrosia, Braeburn, Cortland, Fuji, Gala or Golden Delicious varieties. Make sure they are not overripe.
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Ellen Christian as provided by Wolfgang Puck
- For the pan:
- 2 tbsp butter, softened
- 3 tbsp light brown sugar
- 7 medium Granny Smith apples, peeled and cored, left whole
- 1/4 cup cold water
- Cake ingredients:
- 2 cups self rising flour
- 1 cup unsalted butter, melted
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- Spread the bottom of an 8 inch round by 3 inch tall cake pan with the butter. Mix the butter with the brown sugar.
- Arrange whole cored apples, standing upright, in a circle around the edge of the pan.
- Sprinkle the 1/4 cup cold water over the apples.
- Place a 4 ounce ramekin open side down in the center of the pan and press it down firmly. Set the pan aside.
- Place the oven rack in the bottom position. Set the oven temperature to 350F and set the function to bake. Set the timer to 30 minutes to start preheating the oven.
- In a mixing bowl, use a fork to stir the cake ingredients together until a dough forms.
- With the fork, drop small blobs of the dough into the pan to cover the entire surface of the apples and the ramekin making sure all the blogs touch.
- Put the cake pan in the oven. Close the door, lower the sealing bar to seal, and rotate the vent release valve to seal. Bake for 20 - 25 minutes.
- To check for doneness, rotate the vent release valve to vent and wait for pressure to dissipate. Raise the sealing bar to standard and open the door by pressing the door release button. A wooden pick inserted into the cake off center should come out clean. If necessary, return the cake to the oven and cook under pressure for 5 minutes longer before checking again.
- Transfer the cake to a wire rack to cool for 10 minutes.
- Run the blade of a table knife between the edge of the cake and the pan to loosen. Then invert a rimmed serving plate over the pan, hold the plate and pan firmly together with oven gloves or hot pads, and carefully invert them together.
- Lift off the pan to unmold the cake. The juices will all have collected inside the ramekin to form a sauce, as if by magic (hence the name of the dessert)>
- Slice the cake into wedges, spoon some of the sauce over each piece, and garnish as desired.
Since I used my Wolfgang Puck Pressure Oven for this, you’ll need to experiment with the proper timing and the right temperature to make it in the oven. This is one of our favorite fall desserts so I hope you’ll try it. One of the reasons I love my pressure oven is that it makes cooking so much quicker without sacrificing taste or quality.
If you do have a Wolfgang Puck Oven, you’ll want to try this amazing Baked Cheeseburger and Mushroom Pasta recipe. It’s one of our favorite casserole recipes! If you’re thinking about buying a Wolfgang Puck Oven, check out my review first to learn more. You won’t believe how easy it is to cook with a pressure cooker!
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.