The Ultimate Instant Pot Coffee Cake
There’s something undeniably comforting about the smell of freshly baked coffee cake wafting through your home. It’s the perfect treat for breakfast, an afternoon snack, or even a delightful dessert. And when it’s made in the Instant Pot, you can achieve a moist, tender crumb that rivals any oven-baked version. This Ultimate Instant Pot Coffee Cake blends rich flavors and textures that will leave you craving more. Let’s dive into the details and make this unforgettable treat!
Why This The Ultimate Instant Pot Coffee Cake Stands Out
This Ultimate Instant Pot Coffee Cake is a game-changer for several reasons. First, the Instant Pot’s pressure cooking creates an incredibly moist cake, something that can sometimes be challenging in a traditional oven. The combination of sour cream or Greek yogurt adds richness and tang, while the chocolate chips and nuts provide a delightful crunch. Plus, the fragrant spices of cinnamon and nutmeg elevate this coffee cake to a whole new level. Whether you’re hosting a brunch or enjoying a quiet moment with your coffee, this cake is sure to impress!
What Goes Into The Ultimate Instant Pot Coffee Cake
To create this delectable Ultimate Instant Pot Coffee Cake, gather the following ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 eggs
- 1 1/2 cups 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
Before You Start: Equipment
Before you dive into making your Ultimate Instant Pot Coffee Cake, ensure you have the following equipment on hand:
- Instant Pot (6-quart or larger recommended)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 8-inch round cake pan (that fits in your Instant Pot)
- Parchment paper
Method: The Ultimate Instant Pot Coffee Cake
Now that you have all your ingredients and equipment, let’s get baking!
Step 1: Prepare the Cake Batter
In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This will ensure an even rise in your cake.
Step 2: Cream the Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes using an electric mixer.
Step 3: Add the Eggs and Extracts
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla and almond extracts into the mixture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or Greek yogurt. Start and end with the flour mixture, mixing until just combined.
Step 5: Fold in Chocolate Chips and Nuts
Gently fold in the chocolate chips, chopped pecans or slivered almonds, and orange zest into the batter.
Step 6: Prepare the Cake Pan
Line your cake pan with parchment paper and pour in half of the batter.
Step 7: Create the Cinnamon Swirl
In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture.
Step 8: Set Up the Instant Pot
Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Carefully lower the cake pan onto the trivet.
Step 9: Cook the Cake
Seal the Instant Pot lid and set it to cook on high pressure for 55 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
Step 10: Cool and Serve
Remove the cake from the Instant Pot and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and enjoying!
Variations by Season
Get creative with your Ultimate Instant Pot Coffee Cake by changing up the flavors based on the season:
- Spring: Add fresh strawberries or cherries for a fruity twist.
- Summer: Incorporate lemon zest and blueberries for a refreshing flavor.
- Fall: Use pumpkin puree in place of sour cream and spice it up with additional pumpkin pie spice.
- Winter: Add crushed peppermint candies for a festive touch!
Mistakes Even Pros Make
Even experienced bakers can make mistakes when making the Ultimate Instant Pot Coffee Cake. Here are a few common pitfalls to avoid:
- Skipping the parchment paper can lead to a sticky mess that’s hard to remove from the pan.
- Not allowing the cake to cool properly can result in a crumbling texture when you cut into it.
- Overmixing the batter can make the cake dense instead of light and fluffy.
- Using expired baking powder or baking soda can prevent the cake from rising properly.
Storing Tips & Timelines
To keep your Ultimate Instant Pot Coffee Cake fresh and delicious:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
- You can freeze the cake for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn.
- To enjoy, thaw in the refrigerator overnight and reheat slices in the microwave for a few seconds.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider mixing it with all-purpose flour for a lighter cake.
Can I make this cake without eggs?
Absolutely! You can use flax eggs or applesauce as a substitute for eggs to keep the cake moist and delicious.
Is it possible to add more chocolate chips?
Definitely! Feel free to increase the chocolate chips up to 1 cup for an extra indulgent treat.
What can I serve with my coffee cake?
This cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or simply a hot cup of coffee or tea!
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Serve & Enjoy
Now that your Ultimate Instant Pot Coffee Cake is ready, it’s time to slice into that deliciousness! Whether you enjoy it warm or at room temperature, this cake is sure to be a hit. Don’t forget to share your baking experience with friends and family, or better yet, share a piece!
With the delightful flavors and textures encapsulated in every bite, you may find that this cake becomes a staple in your baking repertoire. Happy baking!
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The Ultimate Instant Pot Coffee Cake
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or Greek yogurt.
- Gently fold in the chocolate chips, chopped pecans or slivered almonds, and orange zest.
- Line your cake pan with parchment paper and pour in half of the batter.
- In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle half of this mixture over the batter in the pan.
- Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture.
- Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Carefully lower the cake pan onto the trivet.
- Seal the Instant Pot lid and set it to cook on high pressure for 55 minutes. Allow for a natural pressure release for 10 minutes before releasing any remaining pressure.
- Remove the cake from the Instant Pot and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure to use parchment paper to prevent sticking.
- Cool the cake properly to avoid crumbling.
- Avoid overmixing the batter for a light texture.
- Store in an airtight container for up to 3 days.
- Freeze well wrapped for up to 3 months.
