Using a stand mixer, combine the butter and the sugar and beat using the paddle attachment until the mixture is light and fluffy. Scraping down the sides every few minutes.
Add one egg at a time and beat on low until incorporated. Repeat with remaining 3 eggs.
Add in 1 Tablespoon of vanilla extract and mix just to incorporate.
Slowly add flour and mix in stand mixer. Mix on low just until all the flour is incorporated, don't over mix.
Add the zest from one orange and stir to incorporate.
Butter 7" Ring Mold pan. Add 3 Tbsp of Demerara sugar to the pan and move it around so it sticks to the sides. Try to avoid the center. Add the batter to the cake pan.
Put 2 cups of water in the inner pot of the Ninja Foodi. Cover the cake with foil and tent it just a bit. Put on the rack in the low position in the Ninja Foodi. Set pressure on high for 25 minutes. Make sure the black valve is in the seal position. When the time is up, allow to natural release for 20 minutes*.
When the natural release is up, manual release any pressure. There might not be any and the red pin may already be depressed. Set on cooling rack and cool for 5 minutes.
Invert cake onto cooling rack and gently place the cake back on the rack in the low position. Return the cake to the Ninja Foodi. Set the Bake/Roast function to 400°F and bake 5-10 minutes or until the top is golden brown.
Remove and allow to cool on the rack for about an hour. Serve & Enjoy!