Rice Cooker Apple Cake
Quick apple breakfast cake made in a rice cooker. Caramelized apples and almond extract. Ready with your morning coffee.
Autumn is apple season here in Michigan, and this year’s crop was abundant. I wanted to feature almond extract from the Spice House in a small and simple apple breakfast cake.
This experiment succeeded wildly! This apple breakfast recipe is easy enough to pull together while still half asleep, and quick enough to be ready with your morning coffee.
Submitted by: Maurita from 37 Cooks,
Yield: serves 4
- Caramelize apple wedges in butter and sugar, spread them in the greased rice cooker bowl, then pour the quick batter on top.
- Cook in the rice cooker until a toothpick comes out clean, usually 40 to 60 minutes depending on your cooker.
- Let the cake cool 10 minutes, loosen the edges, then invert. Store refrigerated for several days or freeze slices.
Spices
Featured in this Recipe
Preparation Instructions:
- Peel the apples, and cut them into wedges. Using a medium skillet over moderate heat, melt the butter, add the apples, and toss them to combine. Let them cook for about 5 minutes, until they begin to soften. Add 3 Tablespoons sugar, mix gently, and let cook until the sugar is caramelized.
- Meanwhile, swipe some oil around the rice cooker’s bowl. When the apples are ready, pour them directly into the greased bowl, and arrange them so they completely cover the bottom.
- Now put together a cake batter: Mix all the other ingredients quickly, and pour this over the apples, covering them completely. Put the bowl into the rice cooker and push the "on" button.
- After the cake is cooked (the rice cooker will turn off or set to warm), let it cool in the bowl for about 10 minutes, then unmold it gently onto a serving plate.
thespicehouse.com
Frequently Asked Questions
How long does the cake take to cook in a rice cooker?
Most rice cookers bake this cake in about 40 to 60 minutes. Use the normal cook cycle. When the cooker switches to warm, check doneness with a toothpick. If it is still wet, run another short cook cycle and check again.
What apples work best for this recipe?
Firm, sweet-tart apples like Honeycrisp, Fuji, Gala, Braeburn, or Cortland hold up well and give good flavor. You can leave the skins on, but peeling gives a smoother texture as the recipe suggests.
Can I substitute the almond extract or skip it?
Yes. Replace 1/2 teaspoon almond extract with 1 teaspoon vanilla extract for a milder flavor, or omit it entirely. Almond extract is strong, so keep the amount small.
How can I tell when the cake is done?
Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. The top and edges should look set. If the cooker moved to warm before it is done, run another cook cycle until the toothpick test passes.
Will this recipe work gluten-free or without eggs?
For gluten-free, use a 1:1 gluten-free flour blend and add a pinch of xanthan gum if the blend lacks it. For eggless, try two flax eggs (2 Tbsp ground flax + 6 Tbsp water) or 1/4 cup applesauce per egg, but expect a denser, moister cake and slightly different crumb.
How do I prevent sticking and unmold the cake cleanly?
Grease the rice cooker bowl thoroughly with oil or butter. After cooking, cool the cake in the bowl about 10 minutes, then run a thin knife around the edges and invert onto a plate. If it sticks, cool another 5 minutes and try again.
How should I store and reheat leftovers?
Store cooled cake covered at room temperature for up to 2 days or refrigerated for 4 to 5 days. Reheat single slices 10 to 20 seconds in the microwave or 8 to 10 minutes at 325 F in the oven until warm. Wrap slices well and freeze up to 2 months.
Can I scale the recipe for a larger rice cooker?
Yes. Increase quantities proportionally but do not overfill the bowl. Fill the cooker no more than two thirds full to allow room for rising and to avoid overflow. If you double the recipe, expect slightly longer cook time.
How long does the cake take to cook in a rice cooker?
Most rice cookers bake this cake in about 40 to 60 minutes. Use the normal cook cycle. When the cooker switches to warm, check doneness with a toothpick. If it is still wet, run another short cook cycle and check again.
What apples work best for this recipe?
Firm, sweet-tart apples like Honeycrisp, Fuji, Gala, Braeburn, or Cortland hold up well and give good flavor. You can leave the skins on, but peeling gives a smoother texture as the recipe suggests.
Can I substitute the almond extract or skip it?
Yes. Replace 1/2 teaspoon almond extract with 1 teaspoon vanilla extract for a milder flavor, or omit it entirely. Almond extract is strong, so keep the amount small.
How can I tell when the cake is done?
Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. The top and edges should look set. If the cooker moved to warm before it is done, run another cook cycle until the toothpick test passes.
Will this recipe work gluten-free or without eggs?
For gluten-free, use a 1:1 gluten-free flour blend and add a pinch of xanthan gum if the blend lacks it. For eggless, try two flax eggs (2 Tbsp ground flax + 6 Tbsp water) or 1/4 cup applesauce per egg, but expect a denser, moister cake and slightly different crumb.
How do I prevent sticking and unmold the cake cleanly?
Grease the rice cooker bowl thoroughly with oil or butter. After cooking, cool the cake in the bowl about 10 minutes, then run a thin knife around the edges and invert onto a plate. If it sticks, cool another 5 minutes and try again.
How should I store and reheat leftovers?
Store cooled cake covered at room temperature for up to 2 days or refrigerated for 4 to 5 days. Reheat single slices 10 to 20 seconds in the microwave or 8 to 10 minutes at 325 F in the oven until warm. Wrap slices well and freeze up to 2 months.
Can I scale the recipe for a larger rice cooker?
Yes. Increase quantities proportionally but do not overfill the bowl. Fill the cooker no more than two thirds full to allow room for rising and to avoid overflow. If you double the recipe, expect slightly longer cook time.
Very nice almost too easy. I used my quick cook setting on my rice cooker and walla.. next time might add nuts. Reminds me of apple pancakes. Thanks!
thank you for this recipe, it’s super easy to make and delicious!