[To make stewed apple] 1. Peel and core the apples and slice into 5 mm wedges.

3. After about 3 minutes, open the lid and cook over low to medium heat for about 5 minutes while stirring. Once the liquid evaporates, turn off the heat.

4. Add the cinnamon powder to the skillet and mix.

Put the pancake mix, egg, sugar, and milk in a bowl, and mix with a whisk.

Put the butter into a microwave-safe container, and melt it in a microwave at 600 W for about 30 seconds. Add it to the Step 5 batter.

Spread any remaining butter from the microwave-safe container from Step 6 onto the bottom and sides of the rice cooker pan.

※ Place the apples so the edges come out to the sides of the pan a little. This way, the side of the cake will be covered with the stewed apples and look nice.

※ When you open the lid, please be careful as very hot steam will come out.

Turn off the switch but leave the cover closed for about 10 minutes.

Put on some oven mitts and take the rice cooker pan out. Cover the pan with a large plate, and flip over to remove the cake from the pan. (It's very hot, so please be careful.)

※ If you don't have powdered brown sugar to make the stewed apples, use regular sugar.

※ I made this cake in an IH rice cooker (not the IH pressure rice cooker).

※ Depending on the rice cooker, you may need to cook it more than 1 cycle.

[Freezer storage] 1. Slice the apple cake into 12 equal pieces, place them in a plastic container with a lid and store them in the freezer.

2. For a fluffy slice of apple cake, place a piece of frozen cake on a microwave-safe dish, and microwave at 600 W for 30 seconds.