Step 1

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

Step 2

In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the applesauce and mix until combined well.

Step 3

Add the dry ingredients mixing until just combined.

Step 4

Stir in diced apple.

Step 5

Spoon batter into a half-sized bundt pan sprayed with non-stick spray. Cover with foil, tightly.

Step 6

Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)

Step 7

Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When the valve drops carefully remove the lid.

Step 8

Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. Use caution removing foil from pan, don't burn yourself.

Step 9

After 10 minutes, remove from pan and cool on a wire rack.

Step 10

When cake is cool drizzle with maple glaze.

Step 11

In a small bowl combine melted butter and milk, whisk together.

Step 12

Add maple flavoring and stir together.

Step 13

Add powdered sugar to desired consistency (I like my a little thicker, but thin enough to drizzle from the end of my whisk).