Instant Pot Coffee Cake
User Reviews
5.0
42 reviews
Excellent
Instant Pot Coffee Cake
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Instant Pot Coffee Cake is moist, tender, loaded with chocolate chips and a cinnamon sugar filling that is just scrumptious.
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Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened to room temperature
- 1 1/2 cup granulated sugar sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 eggs
- 1 1/2 cup sour cream or greek yogurt
- 1/2 cup chocolate chips
- 1 cup pecans chopped or slivered almonds
- 1 teaspoon orange zest
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Instructions
- Keep in mind: This recipe makes 2 mini bundt cakes in your IP.
- Spray the inside of a 6 cup bundt pan with non-stick spray, also you can use a 7inch cake pan. Set aside.
- In a medium bowl mix flour, salt, baking soda, and baking powder.
- In a large bowl, beat together butter, sugar, orange zest, vanilla, almond extract, eggs, and sour cream until smooth.
- Slowly add the dry ingredients mixture, mix at low speed until smooth.
- Using a spatula, fold in the chocolate chips until well combined.
- In another medium bowl, mix together the brown sugar, chopped nuts, cinnamon, and nutmeg.
- Divide the cake batter and brown sugar mixture in half now, so you have enough for 2 cakes.
- Spoon in 1/3 of half of your brown sugar mixture into a bundt pan, then spoon in 1/2 of the divided coffee cake batter.
- Spoon in another 1/3 of your brown sugar mixture on top of the batter inside your bundt pan.
- Put the remaining 1/2 of your coffee cake batter on top and sprinkle the remaining brown sugar mix on top. Make sure the pan is not more than 3/4 full.
- Cover the pan with foil.
- Put a trivet inside your Instant Pot. Pour 2 cups of water inside the pot
- Lower your bundt pan into your Instant Pot and on top of your trivet.
- Close the lid and steam valve.
- Press the cake button and adjust to 35 min or press manual, input 35 minutes on high pressure.
- Allow after that for pressure to naturally release completely.
- Carefully lift the bundt pan, remove foil, and set on a cooling rack until completely cool.
- Carefully flip over onto a plate.
- Optionally mix 1/2 cup of powdered sugar with 1 tablespoon of milk and drizzle on top of the cool cake.
- Slice and serve.
Notes
- If not using an Instant Pot, make batter, add it to a regular size bundt pan and bake at 350 degrees F for about 45-55 minutes or until slightly firm on top and a toothpick inserted in the middle comes out clean.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
379mg
(16%)
Potassium
325mg
(9%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
576IU
(12%)
Vitamin C
1mg
(1%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 379mg | 16% |
| Potassium | 325mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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