Pressure Cooker Pumpkin Chocolate Chip Bundt Cake
1 1/2 Cups All-purpose Flour (5 oz. by weight)
1 1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Clove
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Cup Butter (1 stick) softened
1 Cup White Sugar (7 oz. by weight)
1 Cup Pumpkin Puree
1 Cup Mini Chocolate Chips
2 Large Eggs
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder. Set aside.
Prepare a half size Bundt Pan (6 cup) by spraying it with cooking oil. Set aside.
Make a foil sling to remove the pan from the pressure cooker when the cake is done. Tear off a piece of heavy duty foil that is about 14-16 inches long. Fold into thirds lengthwise to make a long strip of foil. Put a trivet in the bottom of the pressure cooker with 1 1/2 cups of water.
Using a hand mixer or stand mixer, cream the butter and sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until well combined. Add the dry ingredients and chocolate chips, mixing until just combined. Spoon batter into prepared Bundt pan. Cover with foil leaving a dome at the top.
Place covered cake pan in the middle of the foil sling, pull up sides to securely hold the pan and lower it onto the rack in the pressure cooker. Fold down the arms of the sling to make it even with the inside rim of pressure cooker. Push them against the inside walls of the pan so they don't hang down. Put the lid on the cooker and quickly bring to high pressure and maintain for 25 minutes. Allow it to naturally pressure release for 10 minutes and then release remaining pressure. Open lid and use the sling to remove the cake from the cooker. Remove foil cover on the cake and let cool for 10 minutes before removing from pan.