Instant Pot Coffee Cake
User Reviews
5
Instant Pot Coffee Cake
Description
This coffee cake incorporates traditional baking ingredients like flour, butter, sugar, and eggs, with the addition of sour cream to maintain moisture. Flavorings such as vanilla, almond extract, and orange zest add subtle complexity. The batter is gently folded with chocolate chips before layering with a brown sugar, cinnamon, nutmeg, and chopped pecans mixture in the bundt pans. Cooking in the Instant Pot uses steam to produce a tender crumb without the usual oven dryness.
The finished coffee cakes feature a spiced, nutty topping with sweet bursts of chocolate hidden inside. They can be served warm or at room temperature, suitable for breakfast or as a dessert with coffee or tea. The smaller bundt cakes provide an appealing portion size for sharing or gifting.
For those without an Instant Pot, the batter may be baked in a conventional oven at 350°F for 45-55 minutes until set, giving a similar result though with a slightly different texture and crust. Using softened butter and not overmixing ensures a delicate crumb.
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 butter softened to room temperature, unsalted
- 1 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 egg
- 1 1/2 cup sour cream or greek yogurt
- 1/2 cup chocolate chips
- 1 cup pecan or slivered almonds, chopped
- 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 you do not have an Instant Pot, bake the cake batter in a regular bundt pan at 350°F for 45-55 minutes until a toothpick inserted comes out clean.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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