Rice Cooker Apple Cake

Hey bachelors this one is for you. And anyone else that is intimidated by their kitchen or needs a dessert shortcut. As it turns out, last year I did a post about a cake I made in the rice cooker. This week, it is hot in Los Angles. While I am grateful that I have an oven (last year I didn’t have an oven which is why I baked a cake in the rice cooker in the first place), I didn’t feel like turning on the oven as it is too hot. Rice cooker cakes are super easy.

I have included last year’s post with more photos and video. Photos and my current recipe below. Mostly iPhone 11 photos of this post, mostly. This apple cake is light, tender, flavorful and autumnal. Don’t you just love a cinnamon ginger sweet apple sweet in the fall.

That brings me to this week’s Tatum’s Tuesday Tips. You guessed it.


Tatum’s Tuesday Tips: bake your cake in the rice cooker

Rice cooker cakes are super easy. European countries and Asian countries use their rice cookers to bake cakes often. I go the idea from a French gentleman that got the idea from.. he didn’t say. All that matters is that we know. Here go.

the beep.. the bottom of the cake inside the rice cooker

Ingredients and Method

6 tablespoons of All-purpose flour
6 tablespoons dark brown sugar 
1 teaspoon baking powder
1 Tablespoon ground ginger 
1 teaspoon of cinnamon
1/4 teaspoon Himalayan pink salt
2/3 tablespoons of buttermilk 
1 egg
1 (ish) tablespoon avocado oil (or any non flavored oil think vegetable oil)
2/3 cup of turbinado sugar for the caramel sauce 

3 Granny Smith apples

Chop your apples into chunks (peeling is optional)

Coat your rice cooker with butter and oil

Mix your all your ingredients together in a bowl, except the apples. For the caramel sauce, melt 1/3 cup salted butter and cover with brown sugar. I mix turbinado sugar with brown sugar, equal parts. Once completely melted, pour caramel sauce into the bottom of the rice cooker. Add your apples. Then add the cake batter and close the lid. I bake mine on the sauté simmer. Bake about 50-60 minutes. The rice cooker should beep when ready.

**while the cake is cooking, cover a saucer that will fit inside the rice cooker. You will need this to help remove the cake from the cooking pan. Otherwise, splat.

parchment paper covered plate.. I secure paper with hot pink duck tape
use the plate of this will happen… you will have to serve deconstructed with vanilla ice cream if you for get the saucer and dump.. equally is good. considerably more rustic..