Pressure Cooker Fresh Berry Almond Cake with Lemon Glaze

Spring has finally sprung in Kansas.  Yay!!!  I cannot tell you how excited I am to see leaves on trees and green grass.  After the LONG, COLD winter it's nice to have the sun shining.  I am anxious for gardens to start producing and flowers to start blooming.  The tulips have tuliped and we're ready for peonies to come on soon.

I feel like Peonies scream Spring.  That and all of the fresh produce that starts to appear at the farmers market and local grocers.  I am looking forward to fresh berries as they start to come on.  And looking forward to fresh berries made me think about this delicious fresh berry cake that you can make in your electric pressure cooker.  

It's really nice, in Kansas, right now.  But before long, summer will be upon us and it will be so hot I don't even want to think about turning on the oven, so my electric pressure cooker is an AWESOME way to make desserts in the heat of the summer.  

Check this one out... I hope you like it.  It's also very good with fresh blueberries, if you want to give it a bit of a twist.  (Just toss them in a little flour so they don't sink to the bottom of the cake).   

Enjoy!

-MamaFin

Pressure Cooker Fresh Berry Almond Cake with Lemon Glaze

Ingredients:

1/2 cup butter, softened

1 cups granulated sugar

2 large eggs

Juice of one medium lemon

Zest of 1 medium lemon

1 T Almond Emulsion

1 1/2 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon salt

1/3 c sour cream

2 cups fresh strawberries, diced

For Glaze:

Zest of one small lemon

Juice of one small lemon

Powdered sugar

Directions:

1.  Grease and flour a 6 cup Bundt pan. 

2.  With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice, almond emulsion, salt, baking soda and baking powder.

3.  Add in sour cream, lemon juice and lemon zest. Then slowly add flour. 

4.  Toss the strawberries with the remaining ¼ cup of flour. Gently fold them into the batter.

5.  Pour the batter into the Bundt pan.  Cover with paper towel and aluminum foil tightly. 

8.  Place insert into pressure cooker and add 1.5 cups of water. 

9.  Set trivet in foil sling and lower into insert and set on trivet. 

10.  Lock pressure cooker and set to high pressure for 40 minutes. 

11.  Allow 10 minute pressure release, then release any remaining pressure. 

12.  Remove from pressure cooker.

13. Invert onto serving platter and cool slightly.

14.  Make glaze of powdered sugar, lemon zest and lemon juice, then drizzle over cake.  Slice and serve. 

NOTE:  You can substitute fresh blueberries instead of strawberries.  (toss fresh blueberries in a little flour before folding in, so they don't sink to the bottom)

Printable Recipe:

https://sites.google.com/site/athomewithmamafin/pressure-cooker-fresh-berry-almond-cake-with-lemon-glaze