Ingredients
Method
Step-by-Step
- Grease a 7-inch round springform or push-pan and line the bottom with parchment paper.
- Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
- In a separate bowl, whisk the sugar, eggs, applesauce, and vanilla until well blended.
- Stir the dry ingredients into the wet mixture just until combined. Avoid overmixing.
- Fold in the finely diced apples, then transfer the batter to the prepared pan and smooth the top.
- Cover the pan loosely with aluminum foil. Add 1 cup of water to the Instant Pot, place in the trivet, and set the covered pan on top.
- Seal the lid and cook on High Pressure for 35 minutes.
- Allow a 10-minute natural release, then carefully release the remaining pressure.
- Remove and uncover the pan. Cool the cake for at least 15-20 minutes before unmolding; the center should be set and a toothpick should show only a few moist crumbs.
Notes
Use firm apples rather than very soft apples, which can release excess liquid and make the cake gummy. Do not skip the foil or natural-release period. Weight Watchers Points vary by program, serving size, flour, sugar, and applesauce, so recalculate the value in the current WW app.
